Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process
DC Field | Value | Language |
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dc.contributor.author | Lee, Byung-Hoo | - |
dc.contributor.author | Choi, Hyun-Wook | - |
dc.date.available | 2021-04-30T00:35:35Z | - |
dc.date.created | 2021-03-23 | - |
dc.date.issued | 2021-04 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/80874 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | The Korean Society of Food Science and Technology | - |
dc.relation.isPartOf | Food Science and Biotechnology | - |
dc.title | Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000628467700004 | - |
dc.identifier.doi | 10.1007/s10068-021-00889-w | - |
dc.identifier.bibliographicCitation | Food Science and Biotechnology, v.30, no.4, pp.541 - 544 | - |
dc.identifier.kciid | ART002706524 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85102632469 | - |
dc.citation.endPage | 544 | - |
dc.citation.startPage | 541 | - |
dc.citation.title | Food Science and Biotechnology | - |
dc.citation.volume | 30 | - |
dc.citation.number | 4 | - |
dc.contributor.affiliatedAuthor | Lee, Byung-Hoo | - |
dc.type.docType | Article in Press | - |
dc.subject.keywordAuthor | Homogenization | - |
dc.subject.keywordAuthor | Retrogradation | - |
dc.subject.keywordAuthor | Starch-lipid complex | - |
dc.subject.keywordAuthor | Vegetable oil | - |
dc.subject.keywordAuthor | Wheat starch | - |
dc.subject.keywordPlus | Cyclodextrins | - |
dc.subject.keywordPlus | Food preservation | - |
dc.subject.keywordPlus | Homogenization method | - |
dc.subject.keywordPlus | Hydrophobicity | - |
dc.subject.keywordPlus | Molecules | - |
dc.subject.keywordPlus | Rheology | - |
dc.subject.keywordPlus | Stability | - |
dc.subject.keywordPlus | Starch | - |
dc.subject.keywordPlus | Vegetable oils | - |
dc.subject.keywordPlus | Extended shelf lives | - |
dc.subject.keywordPlus | Fatty-acid molecules | - |
dc.subject.keywordPlus | Homogenization process | - |
dc.subject.keywordPlus | Homogenization treatment | - |
dc.subject.keywordPlus | Hydrophobic interactions | - |
dc.subject.keywordPlus | Rheological property | - |
dc.subject.keywordPlus | Starch-lipid complexes | - |
dc.subject.keywordPlus | Structural stabilities | - |
dc.subject.keywordPlus | Fatty acids | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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