Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures

•Freezing promotes double-helix disruption and retrogradation of starch granules.•Higher freezing temperatures result in more damage by ice crystals.•Oligosaccharides reduce frozen ice crystal damage and starch retrogradation.•A 16% xylooligosaccharides content has a good antifreeze effect.•The anti...

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Veröffentlicht in:	Food chemistry 2020-06, Vol.315, p.126209-126209, Article 126209
Hauptverfasser:	Su, Han, Tu, Jinjin, Zheng, Mingjing, Deng, Kaibo, Miao, Song, Zeng, Shaoxiao, Zheng, Baodong, Lu, Xu
Format:	Artikel
Sprache:	eng
Schlagworte:	Crystallization Food Storage Freezing Freezing temperatures Gelatin - chemistry Glucuronates - chemistry Oligosaccharides Oligosaccharides - chemistry Particle Size Pasting Prebiotic Probiotics - chemistry Retrogradation Starch - chemistry Temperature Thermal property Triticum - chemistry Viscosity Wheat starch X-Ray Diffraction
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