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090			_aB-20879
245	1	0	_aGelation characteristics of Mesona chinensis polysaccharide-maize starches gels: Influences of KCl and NaCl
490	0		_vJournal of Cereal Science, 96, p.103108, 2020
520	3		_aAn investigation was conducted into the effects of potassium chloride (KCl)and sodium chloride (NaCl)on the gelation properties of maize starch-Mesona chinensis polysaccharide (MCP)gels. Waxy maize starch (WS), normal maize starch (NS), and high amylose maize starch (HS)were used to compare the effects of different amylose contents on the gel properties of maize starch-MCP gels. The results showed that KCl and NaCl have similar effects on the gelation, rheological, and structural properties of maize starch-MCP gels. The addition of KCl and NaCl increased the pasting viscosity, breakdown values, setback values, dynamic modulus, and apparent viscosity of maize starch-MCP gels, especially for HS-MCP gels. LF-NMR (Low-field nuclear magnetic resonance)showed that salts reduced bound water content while increasing the free water content of maize starch-MCP gels. CLSM (Confocal laser scanning microscopy)results also indicated that salt can restrict the expansion and maintain the integrity of starch granules, especially for WS-MCP gels.
650	1	4	_aPOTASSIUM CHLORIDE
650	1	4	_aSODIUM CHLORIDE
650	1	4	_aMAIZE STARCH
650	1	4	_aMESONA CHINENSIS POLYSACCHARIDE
700	1	2	_aLuo, Y.
700	1	2	_aShen, M.
700	1	2	_aHan, X.
700	1	2	_aWen, H.
700	1	2	_aXie, J.
856	4	0	_uhttps://drive.google.com/file/d/1Eo9LaoLImuxppH4s6m-vvszLi-ebSfHM/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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