RETROGRADATION

作品数：14被引量：28H指数：4
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Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles
《Grain & Oil Science and Technology》2025年第1期13-20,共8页Xudong Yan Weirong Wen Meng Li Shunjing Luo Jiangping Ye Chengmei Liu 
funded by the fund of national natural science foundation of China(32101996,32160530);the training plan for academic and technical leaders of major disciplines in Jiangxi province(20232BCJ23024);the key research and development program of Jiangxi province(20232BBF60023);“Shuangqian Project”of Jiangxi Province(jxsq2023201042)。
Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate...
关键词：Semi-dry noodles Modified starch RETROGRADATION Edible quality 
Rice Grains from Slightly Saline Field Exhibited Unchanged Starch Physicochemical Properties but Enhanced Nutritional Values
《Rice science》2024年第3期343-360,I0055-I0057,共21页Supranee SANTANOO Wichian SANGWONGCHAI Maysaya THITISAKSAKUL Suphatta PHOTHISET Paweena PONGDONTRI Noppawan NOUNJAN Piyada THEERAKULPISUT 
supported by the National Research Council of Thailand(Grant No.NRCT813/2563);the Post-Doctoral Training,Khon Kaen University(Grant No.PD2565-02-02)。
This study aims to investigate grain quality and nutritional values of rice(Pokkali,a salt-tolerant cultivar;RD73,a new cultivar improved from KDML105 introgressed with Saltol QTL from Pokkali,and KDML105,a moderately...
关键词：antioxidant capacity elemental composition GELATINIZATION grain morphology RETROGRADATION rice salt stress starch granule 
Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch被引量：2
《Food Bioscience》2023年第2期938-946,共9页Zhenzhen Ge Shanshan Gao Mingyue Xu Yuxiang Zhao Xiaopeng Wei Wei Zong Guangyuan Zhao 
This study was supported by the National Key Research and Development Program of China during the 13th Five-Year Plan(2018YFD0400501);Key Research and development plan for Colleges and Universities in Henan Province(20A550013).
The heat intolerance and retrogradation behavior of native wheat starch(WS)are undesirable for starch-based gel foods,therefore the combinations of WS and hydrocolloids have attracted extensive attentions.The objectiv...
关键词：Deacetylated konjac glucomannan Wheat starch Pasting behavior Rheological property RETROGRADATION 
Starch Metabolism in Plant and Its Applications in Food Industry
《Advances in Biological Chemistry》2023年第4期111-127,共17页Fabien Nsanzabera Evangeline Irakoze Alexis Manishimwe Aimable Mwiseneza Jean Bosco Nsengiyumva Fabien Nkurikiyimana 
Starch, a polymer of sugars in plants, is widely used in various industries due to its properties. It is synthesized through ADP-glucose formation and enzyme-mediated processes. Starch is formed during the day and bro...
关键词：Starch Metabolism GELATINIZATION RETROGRADATION Starch Biosynthesis Starch Degradation 
Effect of storage conditions on the textural properties and in vitro digestibility of wheat bread containing whole quinoa flour被引量：2
《Food Bioscience》2022年第5期783-791,共9页Hongwei Cao Xiaoxue Wang Xiaoxuan Wang Xiao Guan Kai Huang Yu Zhang 
supported by the Shanghai Agriculture Applied Technology Development Program(2021-02-08-00-12-F00780);the National Natural Science Foundation of China(32102140);Shanghai Sailing Program(20YF1433400);the Domestic Science and Technology Cooperation Projects of Shanghai(21015801100);Young Elite Scientists Sponsorship Program by CAST(2021QNRC001).
This research aimed to clarify the evolution of textural characteristics and in vitro digestibility under different storage conditions.Quickly increasing hardness and decreasing resilience was observed in quinoa bread...
关键词：Quinoa bread STARCH RETROGRADATION Texture Storage In vitro digestion 
New insight into the contribution of wheat starch and gluten to frozen dough bread quality被引量：2
《Food Bioscience》2022年第4期349-356,共8页Zixuan Yang Dan Xu Hongling Zhou Fengfeng Wu Xueming Xu 
supported by the National“Thirteenth Five-Year”Plan for Science&Technology Support of China(No.2018YFD0400604);National Natural Science Foundation of China(No.31872905);the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.KYCX20_1879);the China Scholarship Council(CSC,No.csc 202006790060).
The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by text...
关键词：Frozen storage RETROGRADATION Bread quality 
Structure,retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp.12AMOR1被引量：4
《Food Bioscience》2022年第2期282-290,共9页Xiaolei Li Yong Wang Siyu Mu Xiangqing Ji Cheng Zeng Dingkuan Yang Liyuan Dai Cuicui Duan Dan Li 
This work was sponsored in part by National Natural Science Foundation of China(NSFC-31671801,31371749);the key R&D program(21ZGN38)from Changchun science and technology bureau,the special project of industrial independent innovation capability(2020C036-7)from Jilin provincial development and reform commission;the science and technology research planning project(JJKH20220609KJ)from Jilin provincial department of education;the scholar climbing project(ZKP202006 and ZKP202016)from Changchun University.
To lower the retrogradation and digestibility of waxy corn starch for different food applications,a novel thermostable GtfC type 4,6-α-glucanotransferase without N-and C-terminals(GsGtfC)from Geobacillus sp.12AMOR1 w...
关键词：Waxy corn starch STRUCTURE RETROGRADATION DIGESTIBILITY GtfC 4 6-α-glucanotransferase 
Effect of Mitigating Strength Retrogradation of Alkali Accelerator by the Synergism of Sodium Sulfate and Waste Glass Powder
《Journal of Renewable Materials》2021年第11期1991-1999,共9页Yongdong Xu Tingshu He 
This work aims to utilize waste glass powder(WGP)as a plementary material to mitigate the strength shrinkage caused by the alkaline accelerator.Waste glass power was used to replace cement by 0%,10%,and 20%to evaluate...
关键词：Synergism waste glass powder alkaline accelerator strength inversion 
Influence of Gum Arabic from <i>Acacia Senegal</i>var. <i>kerensis</i>on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches
《Food and Nutrition Sciences》2021年第11期1098-1115,共18页Virate Jepkogei Kiprop Mary N. Omwamba Symon M. Mahungu 
The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. T...
关键词：Starch Gum Arabic Pasting Properties Textural Properties RETROGRADATION 
Effects of high temperature during grain filling on physicochemical properties of waxy maize starch被引量：6
《Journal of Integrative Agriculture》2016年第2期309-316,共8页LU Da-lei YANG Huan SHEN Xin LU Wei-ping 
supported by the National Natural Science Foundation of China(31271640 and 31471436);the Jiangsu High School Natural Science Major Project,China (14KJA210004);the Priority Academic Program Development of Jiangsu Higher Education Institutions,China;the New Century Talents Project of Yangzhou University, China
Understanding the waxy maize starch physicochemical properties response to heat stress during grain filling could improve starch quality.The effects of heat stress during early（1-15 days after pollination,DAP） and l...
关键词：waxy maize heat stress digestibility pasting gelatinization retrogradation 
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