Effect of Grass Carp Skin Protein Hydrolysates on the Retrogradation Tendency of Gelatinized Rice Starch in the Presence of Non‐Ionic and Ionic Hydrocolloids During Cold Storage

2019 ◽  
Vol 71 (7-8) ◽  
pp. 1800260
Author(s):  
Yunmei Luo ◽  
Liya Niu ◽  
Senwang Zhang ◽  
Jianhui Xiao
Keyword(s):  
Cold Storage ◽  
Grass Carp ◽  
Protein Hydrolysates ◽  
Rice Starch ◽  
Skin Protein

Preparation of an In Vitro Low-Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

2018 ◽  
Vol 71 (1-2) ◽  
pp. 1800159 ◽  
Author(s):  
Jianhui Xiao ◽  
Liya Niu ◽  
Leiyan Wu ◽  
Dongming Li ◽  
Haohua He
Keyword(s):  
Grass Carp ◽  
Protein Hydrolysates ◽  
Rice Starch

Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage

2017 ◽  
Vol 214 ◽  
pp. 702-709 ◽  
Author(s):  
Long Chen ◽  
Yaoqi Tian ◽  
Qunyi Tong ◽  
Zipei Zhang ◽  
Zhengyu Jin
Keyword(s):  
Cold Storage ◽  
Water Distribution ◽  
Textural Properties ◽  
Rice Starch ◽  
Starch Gels

Rheological and Functional Properties of Catfish Skin Protein Hydrolysates

2010 ◽  
Vol 75 (1) ◽  
pp. E11-E17 ◽  
Author(s):  
Huaixia Yin ◽  
Jianing Pu ◽  
Yuting Wan ◽  
Bob Xiang ◽  
Peter J. Bechtel ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Hydrolysates ◽  
Skin Protein

Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup

2017 ◽  
Vol 23 (6) ◽  
pp. 550-558 ◽  
Author(s):  
Ibrahim O Mohamed ◽  
Jobe Babucurr
Keyword(s):  
Elastic Modulus ◽  
Cold Storage ◽  
Parallel Plate ◽  
Reverse Order ◽  
Rice Starch ◽  
Date Syrup ◽  
Starch Gel ◽  
Plate Geometry

Effects of date syrup on pasting, rheological, and retrogradation properties of low-amylose rice starch were investigated using three levels of date syrup (starch:syrup 1:1, 1:2, or 1:3). Measurements were carried out using HR-2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. The pasting measurements showed that the peak viscosity of the control is significantly higher than the samples with date syrup (p < 0.05), while the final viscosity increases with increased date syrup levels. Addition of date syrup increases the solid-like behavior of the gel in reverse order with increased date syrup levels. Low-amylose starch gel used in this study showed minor changes in elastic modulus (G′) during one week cold storage indicting that low-amylose rice starch is resistant to retrogradation. Addition of date syrup slightly resulted in increased retrogradation compared to the control.

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