Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process
- Authors
- Lee, Byung-Hoo; Choi, Hyun-Wook
- Issue Date
- Apr-2021
- Publisher
- The Korean Society of Food Science and Technology
- Keywords
- Homogenization; Retrogradation; Starch-lipid complex; Vegetable oil; Wheat starch
- Citation
- Food Science and Biotechnology, v.30, no.4, pp.541 - 544
- Journal Title
- Food Science and Biotechnology
- Volume
- 30
- Number
- 4
- Start Page
- 541
- End Page
- 544
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/80874
- DOI
- 10.1007/s10068-021-00889-w
- ISSN
- 1226-7708
- Abstract
- Physical homogenization was applied to the production of a starch-lipid complex formed through a hydrophobic interaction between amylose and fatty acid molecules. In addition, vegetable oils as a source of fatty acids and wheat starch as a source of amylose molecules were used to produce the starch-lipid complex. The complex index was significantly (p < 0.05) increased through the homogenization, leading to the release of the amylose molecules from the starch granules and a high dispersibility of the fatty acids. In particular, the viscosity characteristics clearly demonstrated a dramatic improvement in the structural stability and retrogradation behavior as a result of the homogenization treatment. Vegetable oils with homogenization can be utilized to produce the starch-lipid complex as a food ingredient with an extended shelf-life and the improved rheological properties. © 2021, The Korean Society of Food Science and Technology.
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