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• W3211261796 abstract "The influence of inulin (IN) on pasting, thermal, rheological properties, and in vitro digestibility of pea starch gel was investigated. Results showed that as the concentration of IN in PS increased, the pasting temperature of PS gradually increased, while the value of peak viscosity, breakdown, and setback decreased. Rheological test suggested that all PS-IN gels were typical non-Newtonian fluids and exhibited a solid-like behavior. With the increased concentration of IN, hardness, chewiness, and gumminess of PS-IN gels significantly declined, in which the minimum value was at addition level of 20%. The presence of IN increased the gelatinization temperatures of PS-IN gels, while decreased the gelatinization enthalpy. Fourier-transform infrared spectroscopy (FT-IR) results indicated that no covalent bonding but intermolecular hydrogen bonding occurred between PS and IN. No influence of IN on the diffraction peak of PS after pasting was confirmed by X-ray diffraction analysis. In addition, IN decreased the content of rapidly and slowly digestible starch of PS, while increasing the content of resistant starch. These results will expand the application range of PS, and also provide a theoretical basis for the development of inulin-starch based products." @default.
• W3211261796 created "2021-11-08" @default.
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• W3211261796 date "2021-12-01" @default.
• W3211261796 modified "2023-10-06" @default.
• W3211261796 title "Effect of inulin on pasting, thermal, rheological properties and in vitro digestibility of pea starch gel" @default.
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• W3211261796 doi "https://doi.org/10.1016/j.ijbiomac.2021.11.004" @default.
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