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The effects of persimmon tannin (PT) on the physicochemical properties of maize starch with different amylose/amylopectin ratios were studied. The results showed that PT remarkably altered the physicochemical properties of the starch. And the effects were dependent both on the concentration of PT and the amylose/amylopectin ratios. DSC analysis showed that PT slightly increased the gelatinization temperature of low-amylose (LAC) and intermediate-amylose maize starch (IAC), whereas the Tc and Tp of high-amylose maize starch (HAC) were decreased strikingly. XRD and SEM analysis demonstrated that PT retarded the retrogradation of the three kinds of starch. The hardness and adhesiveness values of the three kinds of starch decreased with increasing the PT concentration. The cohesiveness and springiness value of LAC starch gel were decreased by PT, whereas that of HAC starch gel were slightly increased by PT addition. Dynamic rheology analysis demonstrated that PT improved the viscoelasticity of LAC paste, but lowered the viscoelasticity of HAC and IAC paste. Taken together, PT had greater effects on the physicochemical properties for HAC starch than on LAC, revealing that PT has stronger interaction with amylose than with amylopectin. Our results indicated that PT might have a potential use in improving the quality of starch-based food.
This article was published in the following journal.
Name: International journal of biological macromolecules
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The physical phenomena describing the structure and properties of atoms and molecules, and their reaction and interaction processes.
Electrophoresis in which a starch gel (a mixture of amylose and amylopectin) is used as the diffusion medium.
An effect usually, but not necessarily, beneficial that is attributable to an expectation that the regimen will have an effect, i.e., the effect is due to the power of suggestion.
Dried rhizome and roots of Piper methysticum, a shrub native to Oceania and known for its anti-anxiety and sedative properties. Heavy usage results in some adverse effects. It contains ALKALOIDS; LACTONES; kawain, methysticin, mucilage, STARCH, and yangonin. Kava is also the name of the pungent beverage prepared from the plant's roots.
The type species of genus Mastrevirus, family GEMINIVIRIDAE.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...