التفاصيل البيبلوغرافية
| العنوان: |
Effect of Pretreatment on the Properties of Bean Starch and Its Application in Low GI Foods |
| المؤلفون: |
Liu ZHANG, Jifeng QI, Yanju JIA, Qinghai SHENG, Wei ZHAO, Aixia ZHANG, Jingke LIU, Shaohui LI |
| المصدر: |
Shipin gongye ke-ji, Vol 44, Iss 5, Pp 429-436 (2023) |
| بيانات النشر: |
The editorial department of Science and Technology of Food Industry, 2023. |
| سنة النشر: |
2023 |
| المجموعة: |
LCC:Food processing and manufacture |
| مصطلحات موضوعية: |
bean starch, physical and chemical properties, resistant starch, pretreatment methods, low gi food, Food processing and manufacture, TP368-456 |
| الوصف: |
Pretreatment methods affect the properties of bean starch and thus the application of bean products. This article reviewed the effects of different pretreatment methods on the properties of bean starch such as particle morphology, molecular structure, solubility, pasting properties and resistant starch content, and analyzed the impact of those pretreatment methods on the application of beans in the development of low GI foods. Hydrothermal, ultra-high pressure, dry heated, irradiated, ultrasonic and enzymatic treatments under certain conditions increased the content of resistant starch or amylose starch in bean starch, which was beneficial for the application of bean in the development of low GI food. In addition, this paper summarized the current status of the application of different pretreated bean products in the development of low GI food, and provided an outlook on the future prospects. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
Chinese |
| تدمد: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022040268 |
| URL الوصول: |
https://doaj.org/article/45b647f359224a04ab78b1de8b37144b |
| رقم الانضمام: |
edsdoj.45b647f359224a04ab78b1de8b37144b |
| قاعدة البيانات: |
Directory of Open Access Journals |