A study on synthesis of starch ferulate and its biological properties

被引：36

作者：

Ou, SY ^{[1
]}

Li, AJ ^{[1
]}

Yang, AH ^{[1
]}

机构：

[1] Jinan Univ, Res Ctr Food Sci & Technol, Guangzhou 510632, Peoples R China

来源：

FOOD CHEMISTRY | 2001年 / 74卷 / 01期

关键词：

starch; ferulate physical properties; fermentation;

D O I：

10.1016/S0308-8146(01)00103-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Starch esterified with ferulic acid (starch ferulate) was synthesized and its food and biological properties were determined. Starch ferulate showed lower viscosity, higher water-holding capacity, and much less retrogradation during low temperature storage than native starch. It was only partly hydrolyzed (less than 10%) by diastase and the bound ferulic acid was largely released by colonic microorganisms. The rate of release and amount of released ferulic acid were higher than with dietary fibres from wheat bran. Also, it increased survival of two yogurt strains during storage. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：91 / 94

页数：4

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