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《Science and Technology of Food Industry》 2006-04
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Study on the formation of corn resistant starch

The study focused on the formation process during hydrolysis-autoclaving for the preparation of corn resistant starch. The granule structure, crystallization and heat characteristic of the formation process of corn resistant starch were studied by Scanning Electron Microscope, X-Ray diffraction and Differential Scanning Calorimetry. The changing of starch structure during hydrolysis and autoclaving treatment were studied in the experiment, the result shows that the crystallization of native starch granule disappeared and new crystallization formed in the formation process of corn resistant starch.
【Fund】: 国家自然科学基金资助项目(30271117)。
【CateGory Index】: TS236.9
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【References】
Chinese Journal Full-text Database 2 Hits
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【Citations】
Chinese Journal Full-text Database 2 Hits
1 WEI Yan chao,YANG Lian sheng (Food and Engineering Institute of South China University of Technology, Light Chemical Industry Institute,Guangzhou 510640,China);THE NEWEST DEVELOPMENT OF STUDY ON RESISTANT STARCH[J];JOURNAL OF ZHENGZHOU GRAIN COLLEGE;2000-01
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【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 CHEN Chen1,GUO Ben-heng2 (1. The Key Laboratory of Food Science & Safety,Ministry of Education,Southern Yangtze University,Wuxi 214036,China; 2. The Technique Center of Bright Dairy & Food Co. Ltd.,Shanghai 200072,China);Application of NMR to the research of dairy products[J];China Dairy Industry;2007-07
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3 Gu Xiaohong et al;The application of nuclear magnetic resonance in food research.[J];Science and Technology of Food Industry;2005-09
4 ZHAO Kai1,ZHANG Shou-wen1,FANG Gui-zhen2,YANG Chun-hua1(1.College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;2.College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China);Effects of Autoclaving Treatment on the Granule and Crystalline Property of Maize Starch[J];Food Science;2004-11
5 LIN Xiang-yang1,2,RUAN Rong-sheng1,*,HE Cheng-yun1,ZHANG Jin-sheng1, ZHU Rong-bi2,LIU Yu-huan1 (1.The Key Laboratory of Food Science of MOE, Nanchang University, Nanchang 330047, China; 2. Institute of Biotechnology Fuzhou University, Fuzhou 350002, China);New Way on Rapid Measuring the Glass Transition Temperature of Food[J];Food Science;2005-03
6 LIN Xiang-yang1,2,RUAN Rong-sheng1,*,CHEN Wei-jiang2,ZHANG Jin-sheng2, LIU Yu-huan2,RAO Ping-fan1 (1.College of Bioscience and Engineering, Fuzhou University, Fuzhou 350002, China; 2.Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China);Study on NMR State Diagram of Bread Products[J];Food Science;2006-10
7 LIU Jian-gao1,2,ZHANG Ping1,BIN Shi-yu3,HUANG Rui-lin1,LI Tie-jun1,YIN Yu-long1,* (1.Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410025, China; 2.Graduate University, Chinese Academy of Sciences, Beijing 100049, China; 3.College of Life Sciences, Guangxi Normal University, Guilin 541004, China);Effects of Different Dietary Starch Constituents on Level of Blood Glucose and Insulin of Weaned Piglets[J];Food Science;2007-03
8 QIAN Fei1,ZHANG Jin-sheng1,JIN Zhi-qiang1,LIU Yu-huan1,LIN Xiang-yang1,2,RUAN Rong-sheng1,(1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;2.College of Biological Science and Technology,Fuzhou University,Fuzhou 350002,China);Study on Glass Transition and Glass Transition Temperature of Food by NMR[J];Food Science;2008-08
9 PENG Shu-mei1,LIN Xiang-yang1,*,ROGER Ruan2,ZHANG Hong1,LOU Guang-qing1,ZHANG Li-jing1,LI Yan-hui1(1.College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China;2.Bioproducts and Biosystems Engineering Department,University of Minnesota,Minneapolis 55105,USA);Application of Nuclear Magnetic Resonance(NMR) and Magnetic Resonance Imaging(MRI) in Food Industry[J];Food Science;2008-11
10 YI Xiao-hong,ZOU Tong-hua,LIU Bin(Mechanical Engineering College,Tianjin University of Commerce,Tianjin 300134,China);THE APPLICATION OF THE POLYMER'S GLASS TRANSITION THEORY IN DRY FOODS' PROCESSING AND STORAGE[J];Food Research and Development;2007-09
【Co-references】
Chinese Journal Full-text Database 10 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
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3 Luo Zhigang (Carbohydrate Lab., Light Industry and Food College, South China University of Technology, Guangzhou 510640,China);Influence of Salts on the Forming of Granular Resistant Starch[J];Food and Fermentation Industries;2006-04
4 Zhao Kai~1 Zhang Shouwen~1 Fang Guizhen~2 Yang Chunhua~11(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)2(College of Material Science and Engineering,Northeast Forestry University,Harbin 150040,China);Effects of Heat-Moist Treatment on the Granule Property of Potato Starch[J];Food and Fermentation Industries;2006-06
5 YI Cui-ping YAO Hui-yuan(School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu 214036,China);Isolation of rice protein and rice starch[J];Food and Machinery;2004-06
6 Zhao Kai et al;Study on the techniques for resistant mung bean starch preparation.[J];Science and Technology of Food Industry;2005-02
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9 Luo Zhigang;Effect of microwsve radiation on the granular properties of high amylose corn starch[J];Science and Technology of Food Industry;2006-08
10 ;抗性淀粉对面团流变学特性的影响、应用及改良[J];Science and Technology of Food Industry;2007-03
【Secondary References】
Chinese Journal Full-text Database 1 Hits
1 HAO Xiao-min,GU Chang-sheng,SONG Wen-dong,SHA Lei;CHEN Danzhi(Department of Applied Chemistry,Guangdong University of Ocean,Guangdong Zhanjiang 524088);Study on the technology in preparing sweet potato starch by acid hydrolysis and its property[J];Science and Technology of Cereals,Oils and Foods;2008-02
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