The effects of gamma-aminobutyric acid(GABA)on gelatinization,pasting and rheological properties of the blend of hydroxypropyl distarch phosphate and tapioca starch were studied to examine the in vitro digestive chara...The effects of gamma-aminobutyric acid(GABA)on gelatinization,pasting and rheological properties of the blend of hydroxypropyl distarch phosphate and tapioca starch were studied to examine the in vitro digestive characteristics of tapioca pearls.The addition of higher GABA contents resulted in lower starch hydrolysis rates and release rates of GABA during the digestion process,which indicated that GABA could modulate the digestive properties of tapioca pearls.RVA and DSC results showed that GABA inhibited the gelatinization of mixed starch and hindered the recrystallization of starch,leading to enhanced thermal stability and reduced viscosity.Also,the addition of GABA limited the water absorption and expansion of starch to some extent,resulting in decreased elastic and viscous moduli.XRD results showed that GABA changed the crystal structure of original mixed starch with reduced crystallinity.Moreover,the addition of GABA resulted in a reduction of RDS content and a significant increase in RS,which would provide potential applications for GABA in starchy health food.展开更多
There are reports on the use of chemicals like sodium tri polyphosphate (STPP) and foreign materials like pearl tapioca (locally called ‘sagu’), jelly (litchi) to adulterate freshwater prawn (Macrobrachium rosenberg...There are reports on the use of chemicals like sodium tri polyphosphate (STPP) and foreign materials like pearl tapioca (locally called ‘sagu’), jelly (litchi) to adulterate freshwater prawn (Macrobrachium rosenbergii) prior to freeze processing to increase their weight. Studies were, therefore, undertaken to determine the changes in product quality on the use of different concentrations of STPP, sagu and litchi under ice storage condition. Percent weight gain of prawn was 5.46, 18.87 and 23.50 when dipped in 2%, 4% and 6% STPP solution, respectively. In all cases maximum water uptake by prawn muscle was during the first 6 h with fastest weight gain with STPP solutions containing tap water compared to those of ice and tap water. Organoleptic quality of the STPP treated samples became brown and spongy after 8 h of dipping treatment under iced condition. Quality assessment studies conducted after injecting sagu and litchi in prawn muscle showed little or no difference with those of control samples during the first 6 h, which turned whitish and swollen with severe drip loss after 24 h of ice stored condition, indicating characteristics for easy identification of the injected shrimps by organoleptic method.展开更多
基金supported by National Natural Science Foundation of China(32302282,32272470)Natural Science Foundation of Jiangsu Province(BK20210460)The research was also supported by the program of“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”,China.
文摘The effects of gamma-aminobutyric acid(GABA)on gelatinization,pasting and rheological properties of the blend of hydroxypropyl distarch phosphate and tapioca starch were studied to examine the in vitro digestive characteristics of tapioca pearls.The addition of higher GABA contents resulted in lower starch hydrolysis rates and release rates of GABA during the digestion process,which indicated that GABA could modulate the digestive properties of tapioca pearls.RVA and DSC results showed that GABA inhibited the gelatinization of mixed starch and hindered the recrystallization of starch,leading to enhanced thermal stability and reduced viscosity.Also,the addition of GABA limited the water absorption and expansion of starch to some extent,resulting in decreased elastic and viscous moduli.XRD results showed that GABA changed the crystal structure of original mixed starch with reduced crystallinity.Moreover,the addition of GABA resulted in a reduction of RDS content and a significant increase in RS,which would provide potential applications for GABA in starchy health food.
文摘There are reports on the use of chemicals like sodium tri polyphosphate (STPP) and foreign materials like pearl tapioca (locally called ‘sagu’), jelly (litchi) to adulterate freshwater prawn (Macrobrachium rosenbergii) prior to freeze processing to increase their weight. Studies were, therefore, undertaken to determine the changes in product quality on the use of different concentrations of STPP, sagu and litchi under ice storage condition. Percent weight gain of prawn was 5.46, 18.87 and 23.50 when dipped in 2%, 4% and 6% STPP solution, respectively. In all cases maximum water uptake by prawn muscle was during the first 6 h with fastest weight gain with STPP solutions containing tap water compared to those of ice and tap water. Organoleptic quality of the STPP treated samples became brown and spongy after 8 h of dipping treatment under iced condition. Quality assessment studies conducted after injecting sagu and litchi in prawn muscle showed little or no difference with those of control samples during the first 6 h, which turned whitish and swollen with severe drip loss after 24 h of ice stored condition, indicating characteristics for easy identification of the injected shrimps by organoleptic method.
