The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study.

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作者： Yamina,De Bondt ^[1] ; Inge,Liberloo ^[2] ; Chiara,Roye ^[3] ; Peter,Goos ^[4] ; Christophe M,Courtin ^[5]

作者单位： Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Leuven, Belgium. Electronic address: yamina.debondt@kuleuven.be. ^[1] Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Leuven, Belgium. Electronic address: inge.liberloo@kuleuven.be. ^[2] Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Leuven, Belgium. Electronic address: chiara.roye@kuleuven.be. ^[3] Division of Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium. Electronic address: peter.goos@kuleuven.be. ^[4] Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23, B-3001 Leuven, Belgium. Electronic address: christophe.courtin@kuleuven.be. ^[5]

关键词 Differential scanning calorimetry Gelatinization Plasticization Starch Water content Water retention capacity Wheat bran

主题词量热法, 差式扫描(Calorimetry, Differential Scanning);膳食纤维(Dietary Fiber);明胶(Gelatin);淀粉(Starch);温度(Temperature);小麦属(Triticum);水(Water)

DOI 10.1016/j.carbpol.2020.116262

PMID 32507220

发布时间 2021-01-20

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