Processing high amylose wheat varieties with a capillary rheometer: Structure and thermomechanical properties of products

被引：4

作者：

Chanvrier, Helene ^{[1
,2
]}

Appelqvist, Ingrid A. M. ^{[1
,2
]}

Li, Zhongyi ^{[2
,3
]}

Morell, Matthew K. ^{[2
,3
]}

Lillford, Peter J. ^{[2
,3
]}

机构：

[1] CSIRO Food Sci Australia, Sydney, NSW 2113, Australia

[2] CSIRO Food Futures Flagship, N Ryde, NSW, Australia

[3] CSIRO Plant Ind, Canberra, ACT 2601, Australia

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 53卷 / 01期

关键词：

Wheat flour; Microscopy; Microstructure; Dynamic mechanical analysis; Thermomechanical properties; Glass transition; ENZYME-RESISTANT STARCH; POLYMER BLENDING LAWS; ZEIN BASED MATERIALS; CHAIN FATTY-ACIDS; MECHANICAL-BEHAVIOR; AMYLOPECTIN RATIO; GLASS-TRANSITION; MOLECULAR ORDER; CORN FLOUR; PROTEIN;

D O I：

10.1016/j.foodres.2013.03.040

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Eight types of novel wheat lines with different null alleles for starch synthase Ha, presenting different starch contents and amylose/amylopectin ratios, was processed on a lab-scale with capillary rheometer under 2 conditions (28% moisture content at 140 degrees C and 28% moisture content at 110 degrees C) in order to obtain different degrees of starch transformation. The thermomechanical properties measured by DMA were explained by the composite structure of the products, i.e. gluten dispersed in starch matrix, as observed by fluorescence microscopy. To explain the storage modulus variation with the flour composition, isostress-isostrain model was applied as a function of starch content. The discrepancies with this model are probably related to the variation of amylose/amylopectin ratio. This study finally pointed to the impact of the phase volume of starchy matrix and fillers on the material functionality. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.

引用

页码：73 / 80

页数：8

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