Effects of Soluble and Insoluble Dietary Fiber from Corn Bran on Pasting, Thermal, and Structural Properties of Corn Starch

Effects of Soluble and Insoluble Dietary Fiber from Corn Bran on Pasting, Thermal, and Structural Properties of Corn Starch

In this study, the effects of various concentrations (1%, 2%, 3%, 5%) soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from corn bran on the pasting, rheological, and thermal properties and the microstructure of corn starch (CS) are investigated. The findings show that the addition of d...

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Veröffentlicht in:Starch - Stärke 2022-05, Vol.74 (5-6), p.n/a
Hauptverfasser: Li, Sheng, Liu, Huimin, Zheng, Qihang, Hu, Nannan, Zheng, Mingzhu, Liu, Jingsheng
Format: Artikel
Sprache:eng
Schlagworte:
Bound water
Corn
Corn bran
corn starch
Dietary fiber
Enthalpy
pasting properties
Relaxation time
Rheological properties
Starch
Thermal properties
Thermodynamic properties
Vegetables
Wavelengths
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Zusammenfassung:In this study, the effects of various concentrations (1%, 2%, 3%, 5%) soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from corn bran on the pasting, rheological, and thermal properties and the microstructure of corn starch (CS) are investigated. The findings show that the addition of dietary fiber inhibits the short‐term retrogradation of starch and decreases the relaxation time of weakly bound water. The SDF and IDF reduce endothermic enthalpy from 11.79 to 8.81 and 8.80 (J g−1), respectively (p  
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202100254