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Titre du document / Document title

Isolation and characterization of wheat bran starch

Auteur(s) / Author(s)

XUEJU XIE (1) ; CUI Steve W. (1) ; WEI LI (1) ; TSAO Rong (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph ON. NIG 5C9, CANADA

Résumé / Abstract

A small-scale (100 g) wet-milling process was used to isolate starch from commercial wheat bran at a recovery of 90%. Chemical analysis revealed that wheat bran starch contained a lower amount of protein contamination (0.15%) and damaged starch (0.15% and 1%, respectively) than commercial wheat starch (0.35% and 1.5%, respectively). Wheat bran starch contained 45% small granules compared to 15% in commercial wheat starch. Wheat bran starch also exhibited higher amylose content, higher crystallinity, and swelling power compared to commercial wheat starch. The pasting and thermo analysis revealed that wheat bran starch exhibited lower pasting peak and final viscosities, lower onset and peak gelatinization temperatures, and a lower retrogradation rate compared to those of commercial wheat starch. A positive correlation was observed between small-granule content and starch crystallinity, enthalpy, and swelling power. The enzyme digestibility experiment found that the digestibility of wheat bran starch was similar to that of commercial wheat starch, however, the resistant starch content in wheat bran starch (9.5%) was significantly higher than that in commercial wheat starch (4.3%). The unique thermo and physicochemical properties demonstrated by wheat bran starch may lead to broader applications of this novel material.

Revue / Journal Title

Food research international    ISSN  0963-9969 

Source / Source

Congrès
International Forum on Cereal Science (IFCS) No1, Wuxi , CHINE (18/10/2006)
2008, vol. 41, no 9 (93 p.)  [Document : 6 p.] (1/2 p.), pp. 882-887 [6 page(s) (article)]

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1992) (Revue)

Mots-clés anglais / English Keywords

Polysaccharide

;

Cereal product

;

Retrogradation

;

Size

;

Wheat starch

;

Cereal bran

;

Characterization

;

Isolation

;

Mots-clés français / French Keywords

Polyoside

;

Produit céréalier

;

Rétrogradation

;

Taille

;

Amidon blé

;

Son céréale

;

Caractérisation

;

Isolement

;

Mots-clés espagnols / Spanish Keywords

Poliósido

;

Producto de cereal

;

Retrogradación

;

Talla

;

Almidón trigo

;

Salvado cereal

;

Caracterización

;

Aislamiento

;

Mots-clés d'auteur / Author Keywords

Wheat bran starch

;

Isolation

;

Granule size

;

Retrogradation

;

Localisation / Location

INIST-CNRS, Cote INIST : 15518, 35400018429598.0040

Nº notice refdoc (ud4) : 20862569



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