Huang L.-X.,South China University of Technology |
Zhang X.-X.,South China University of Technology |
Wu X.-Y.,South China University of Technology |
Guo F.,Guangzhou Shuangqiao Ltd Company
Modern Food Science and Technology | Year: 2013
Wheat flour was modified by acid and heat-moisture treatment in thermal water kettle.Polarization microscope, scanning electron micrograph, differential scanning calorimetry (DSC) instrument, Brabender viscosity instrument, X-ray diffraction (XRD), infrared spectrometer were used to study the properties enzymatic kinetics of wheat flour before and after the treatment. It was found that, after modification, the protein content was reduced and part of starch granules had shallow crack. Polarization cross was blurring. DSC showed endothermic peak moved backward and absorption enthalpy (ΔH) decreased 2.976 J/g. Brabender viscosity curve indicated that pasting temperature increased from 82.6°C to 87°C and viscosity decreased from 82 BU to 63 BU. XRD showed crystalline structure of starch increased 3.8%. Under in vitro digestion conditions, α-Amylase hydrolyzation of treatment product followed Michaelis-Menten, and enzymatic kinetic equation of product with α-Amylase was obtained as V=0.161[S]/(1.093+[S]). Compared with that without modification, Michealis constant (Km) and maximum rate (Vm) decreased.
Zhou Y.-B.,Guangzhou Shuangqiao Co. |
Guo F.,Guangzhou Shuangqiao Co. |
Luo J.-Y.,Guangzhou Shuangqiao Co. |
Lian X.-D.,Guangzhou Shuangqiao Co. |
And 2 more authors.
Modern Food Science and Technology | Year: 2015
Caramel color is an important component of edible coloring. Plain caramel color has a good safety profile and therefore, has currently received a lot of research interests. The effects of thermo holding time, concentration, and heat treatment on the physicochemical properties of plain caramel color were studied. The results showed that pH of plain caramel color decreased with increasing thermo holding time, which then approached an equillibrium. The color index of plain caramel color increased first and then decreased as thermo holding time increased, and then became stable after 120 min. Both, red and yellow indices of plain caramel color decreased at first and then increased as thermo holding time increased, and stabilized after 120 min. Increase in thermo holding time caused more changes in the color, namely, red and yellow indices before and after heat treatment; however, the changes were similar after 90 min. Thermo holding procedure following the plain caramel color prepareation promoted further reactions of substances, improving stability and quality indices of plain caramel color. Concentration also affected the stability of plain caramel color, where higher concentration inhibited the transfer of substances within the caramel color, leading to higher stability. ©, 2015, South China University of Technology. All right reserved.