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《Food and Fermentation Industries》 2010-08
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Preparation and Properties of Debranched Waxy Maize Resistant Starch

Shi Miao-miao,Gao Qun-yu(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)  
The waxy maize starch was used as material in the experiments.After burning,the pullulanase was added into the paste,so that there were more amyloses produced and it is easy to reform new crystal.At the same time the content of resistant starch was increased.The experiment showed: the maximum content of resistant starch was ob-tained when the amount of solide was 8%(w/w),the amount of the pullulanase was added 20ASPU/g starch which maintained at a temperature of 60℃ for 24 hours,the paste was incubation at 20℃ for 24 hours.The highest content was 27.69 %.X-ray diffraction pattern of treated starch displayed a mixture of B and V-type in which illuminatied treated starches contain crystalline structure.Scanning electron micrographs showed treated starches had more irregu-lar shapes without granular structure.
【Fund】: 国家高技术研究发展专项(2007AA10Z309);; 广东省部产学研结合项目(2009B090300274)资助
【CateGory Index】: TS231
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【References】
Chinese Journal Full-text Database 2 Hits
1 Gao Qun-yu Wu Jun-chao Li Su-ling(School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China);Effects of Heat-Moisture Treatment on Properties of Corn Starches with Different Amylose Contents[J];Journal of South China University of Technology(Natural Science Edition);2011-09
2 Wu Jun-chao,Gao Qun-yu,Liang Chu-qin(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China);Study on Preparation and Properties of Pea Resistant Starches with Different Methods[J];Food and Fermentation Industries;2011-09
【Citations】
Chinese Journal Full-text Database 1 Hits
1 Jian Huali Gao Qunyu Liang Shizhong (The College of Food & Biotech. Eng.,South China Univ. of Tech.,Guangzhou,510640);Preparation of Resistant Starch with Enzymes Process[J];Food and Fermentation Industries;2002-05
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 HUANG Zu-qiang1, CHEN Yuan1, 2, LIANG Xing-tang 1, TONG Zhang-fa1, LI Xuan-hai1 (1. School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; 2. Department of Chemistry and Biology, Guangxi Yulin Normal College, Yulin 537000, China);Effects of Mechanical Activation on Amylose Content and Resistant Starch Formation of Cassava Starch[J];Journal of Chemical Engineering of Chinese Universities;2007-03
2 BIE Tong-yu~1,XU Jia-sheng,BIE Tong-de~2(1.Huaiyin Advanced Vocational & Technical School of Health,Huai'an 223300,China;2.National Wheat Improvement Subcenter,Yangzhou Academy of Agricultural Sciences,Yangzhou 225007,China);Research Progress in Resistant Starch Producing Technology in China[J];Polymer Bulletin;2011-05
3 Yao Rui,Zhang ShouwenCollege of Food Engineering,Harbin University of Commerce(Harbin 150076);Research on actuality and foreground of resistant starch[J];Cereal & Food Industry;2006-01
4 XU Dan-hong, XU Hong-hua (College of Food , Northeast Agriculture University, Harbin 150030, China);Research on Resistant Starch Formation and its Property[J];Journal of Cereals & Oils;2005-04
5 WANG Liang-dong (Shanghai Cornessence Sugar Industry CO.,Ltd.,Shanghai 201103,China);The deep processing products of maize starch by enzymatic method[J];Cereals & Oils;2008-05
6 ZHANG Jian-hua1,XIAO Yong-xia2,SHAO Xiu-zhi2 (1. Qingdao Food Industry Office,Qingdao 266071,China; 2. College of Food and Biology Engineering,Shandong Institute of Light Industry,Jinan 250353,China);Research and development on resistant starch prepared by new technology[J];Cereals & Oils;2009-02
7 YU Zijun,JI Shujuan (College of Food Science,Shenyang Agricultural University,Shenyang 110161,China);Research Progress of Resistant Starch[J];Agricultural Science&Technology and Equipment;2010-05
8 YUAN Huigong,WANG Lin,PANG Huan,LI Weihua (Department of Agronomy,College of Agriculture,Shihezi University/The Key Laboratory of Oasis Eco-agriculture of Xinjiang Production and Construction Corps,Shihezi 832003,China);Optimal Technical Parameters of Producing Wheat Resistant Starch[J];Journal of Shihezi University(Natural Science);2010-04
9 XIONG Liu,ZHANG Zhao-li,LIAN Cai-xia,SUN Qing-jie(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China);Relationship between the content of RS_3 and gel properties in some foods[J];Science and Technology of Food Industry;2009-09
10 ;抗性淀粉结晶性质的研究[J];Food Science;2003-07
【Co-references】
Chinese Journal Full-text Database 2 Hits
1 Wen Qi_biao Lu Sheng_yu (College of Food & Biological Engineering, South China Univ. of Tech., Guangzhou 510640, China);A Study on the Digestibility of Hydroxypropyl Starch[J];Journal of South China University of Technology(Natural Science);2002-11
2 Luo Zhigang Gao Qunyu(Light Industry and Food College,South China University of Technology,Guangzhou 510640);Research Progress in Starch Modification by Heat-Moisture Treatment[J];Journal of the Chinese Cereals and Oils Association;2006-01
【Secondary References】
Chinese Journal Full-text Database 2 Hits
1 XIAO Xiang,CAI Mang-quan,ZHANG Xin-xin,HUANG Li-xin(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China);Study on Microstructure and Paste Viscosity of Acid-modified Mung Bean Powder[J];Modern Food Science and Technology;2012-06
2 LI Yuan,ZHANG Xin-xin,HUANG Li-xin(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China);Effect of Acid and Heat-moisture Treatment on the Properties of Rice Flour[J];Modern Food Science and Technology;2012-07
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