A5015394826- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Advanced oxidation water treatment
- Seed and Plant Biochemistry
- Water Quality Monitoring and Analysis
- Water Treatment and Disinfection
- Dye analysis and toxicity
- Polysaccharides Composition and Applications
Shaanxi Normal University
2020-2024
In this study, effects of separate and synergistic addition with quercetin (Q) Ca(OH)2 (named TBSQ, TBSCa, TBSQCa) on gelatinization retrogradation characteristics Tartary buckwheat starch (TBS) were investigated. Swelling power, solubility, paste viscosity TBSQCa higher than lower indicating that alleviated the restriction TBS gelatinization, was also confirmed by images at nanometer scale from atomic force microscope. Retrograded presented enthalpy, relative crystallinity, degree order...
This study examined the effect of calcium hydroxide (Ca(OH)2, 0.6%, w/w) on structural, physicochemical and in vitro digestibility properties complexed system Tartary buckwheat starch (TBS) rutin (10%, w/w). The pre-gelatinization co-gelatinization methods were also compared. SEM results showed that presence Ca(OH)2 promoted connection further strengthened pore wall three-dimensional network structure gelatinized retrograded TBS-rutin complex, indicating complex possessed a more stable with...