000			02150nam a2200277Ia 4500
003			MX-MdCICY
005			20250625162458.0
040			_cCICY
090			_aB-20966
245	1	0	_aThe impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch
490	0		_vInternational Journal of Biological Macromolecules, 254, p.127555, 2024
520	3		_aStarch aging in starchy foods is a major problem affecting their quality. In order to improve the viscosity and textural properties of native starch gelatinization and retrogradation, this study investigated the effect of hyaluronic acid (HA)at different concentrations (2 percent, 4 percent, 6 percent w/w)on the pasting and microstructure of corn starch (CS). The findings revealed that the addition of HA significantly enhanced the peak viscosity, solubility, and water-holding capacity of the CS-HA mixtures. Moreover, it reduced the pasting temperature, swelling force, and leaching of amylose. All the mixtures exhibited shear thinning and thixotropic properties. The CS-HA mixtures created a thicker pseudoplastic system with significantly enhanced shear stability. The structures of the mixtures were characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. It was observed that HA effectively inhibited short-term retrogradation of starch, enhanced the interaction between CS and HA, and formed a dense honeycomb three-dimensional mesh structure. In conclusion, as a novel anionic hydrocolloid, HA holds great potential to improve the retrogradation properties of starch-based products.
650	1	4	_aHYALURONIC ACID
650	1	4	_aCORN STARCH
650	1	4	_aPASTING PROPERTIES
650	1	4	_aSTRUCTURAL PROPERTIES
700	1	2	_aWu, X.
700	1	2	_aLuan, M.
700	1	2	_aYan, X.
700	1	2	_aZhang, J.
700	1	2	_aWu, X.
700	1	2	_aZhang, Q.
856	4	0	_uhttps://drive.google.com/file/d/1uHmHyIRsiaT-leUC_QhXU_H5ccAqNQpN/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942			_2Loc _cREF1
008			250602s9999 xx |||||s2 |||| ||und|d
999			_c55045 _d55045