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1.
为探究不同剂量电子束辐照预处理对辛烯基琥珀酸改性芋艿淀粉颗粒结构和功能特征的影响,本研究以奉化芋艿淀粉为材料,对其进行电子束辐照预处理,分析处理前后改性淀粉的颗粒结构、热力学性质、溶胀特性、消化性和乳化性。结果表明,电子束辐照预处理显著改变了辛烯基琥珀酸改性芋艿淀粉酯的理化与功能特性。随着辐照剂量从2 kGy逐步增加至50 kGy,辛烯基琥珀酸改性淀粉(OSTS)颗粒屑状点逐渐增多、表面形成的皱痕和突起加深,并出现颗粒破裂;快消化淀粉(RDS)含量和水溶性指数不断增加,结晶度、缓慢消化淀粉(SDS)、糊化峰值温度(Tp)不断下降;直链淀粉含量和溶胀力呈现先增加后减少的趋势,糊化焓、抗性淀粉、乳化稳定性和FTIR光谱中1 047 cm-1/1 022 cm-1 峰强度呈现先降低后升高的趋势。本研究为采用电子束辐照预处理技术改善辛烯基琥珀酸改性淀粉的功能特性提供了一定的理论依据。  相似文献   

2.
Resistant starches (RS) were prepared by phosphorylation of wheat, waxy wheat, corn, waxy corn, high‐amylose corn, oat, rice, tapioca, mung bean, banana, and potato starches in aqueous slurry (≈33% starch solids, w/w) with 1–19% (starch basis) of a 99:1 (w/w) mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at pH 10.5–12.3 and 25–70°C for 0.5–24 hr with sodium sulfate or sodium chloride at 0–20% (starch basis). The RS4 products contain ≤100% dietary fiber when assayed with the total dietary fiber method of the Association of Official Analytical Chemists (AOAC). In vitro digestion of four RS4 wheat starches showed they contained 13–22% slowly digestible starch (SDS) and 36–66% RS. However after gelatinization, RS levels fell by 7–25% of ungelatinized levels, while SDS levels remained nearly the same. The cross‐linked RS4 starches were distinguished from native starches by elevated phosphorus levels, low swelling powers (≈3g/g) at 95°C, insolubilities (<1%) in 1M potassium hydroxide or 95% dimethyl sulfoxide, and increased temperatures and decreased enthalpies of gelatinization measured by differential scanning calorimetry.  相似文献   

3.
This study aimed to characterize and compare the chemical structures, physical properties, and enzymatic hydrolysis rates of five sorghum starches (6B73, 6C21, 6C69, 7R34, and X789) with that of corn starch (B73). Sorghum kernels consisted of 68.7-70.6% starch, more than the B73 corn (67.4%). Sorghum starches displayed higher gelatinization temperatures (66.6-67.4 °C), greater gelatinization enthalpy changes (13.0-14.0 J/g), and greater percentages of retrogradation (60.7-69.1%), but slower enzymatic hydrolysis rates (83.8-87.8% at 48 h) than the B73 corn starch (61.7 °C, 10.1 J/g, 51.5%, and 88.5%, respectively). These differences could result from the sorghum amylopectins consisting of fewer short branch chains (DP 6-12) (12.8-14.0%) than the corn amylopectin (15.0%). The sorghum starches showed greater peak and breakdown viscosities but lower setback viscosities than the B73 corn starch, resulting from the lower amylose content of the sorghum starches. After 96 h of fermentation, most ground sorghums exhibited lower ethanol yields (30.5-31.8%) than the ground B73 corn (31.8%).  相似文献   

4.
The influence of amylose content, cooking, and storage on starch structure, thermal behaviors, pasting properties, and rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in different commercial rice cultivars was investigated. Long grain rice with high‐amylose content had a higher gelatinization temperature and a lower gelatinization enthalpy than the other rice cultivars with intermediate amylose content (Arborio and Calrose) and waxy type (glutinous). The intensity ratio of 1047/1022 cm–1 determined by Fourier Transform Infrared (FT‐IR), which indicated the ordered structure in starch granules, was the highest in glutinous and the lowest in long grain. Results from Rapid ViscoAnalyser (RVA) showed that the rice cultivar with higher amylose content had lower peak viscosity and breakdown, but higher pasting temperature, setback, and final viscosity. The RDS content was 28.1, 38.6, 41.5, and 57.5% in long grain, Arborio, Calrose, and glutinous rice, respectively, which was inversely related to amylose content. However, the SDS and RS contents were positively correlated with amylose content. During storage of cooked rice, long grain showed a continuous increase in pasting viscosity, while glutinous exhibited the sharp cold‐water swelling peak. The retrogradation rate was greater in rice cultivars with high amylose content. The ratio of 1047/1022 cm–1 was substantially decreased by cooking and then increased during storage of cooked rice due to the crystalline structure, newly formed by retrogradation. Storage of cooked rice decreased RDS content and increased SDS content in all rice cultivars. However, no increase in RS content during storage was observed. The enthalpy for retrogradation and the intensity ratio 1047/1022 cm–1 during storage were correlated negatively with RDS and positively with SDS (P ≤ 0.01).  相似文献   

5.
To determine the rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents in a starch sample, the addition of amyloglucosidase is often used to convert hydrolyzates from α-amylase digestion to glucose. The objectives of this study were to investigate the exact role of amyloglucosidase in determining the digestibility of starch and to understand the mechanism of enzymatic actions on starch granules. Four maize starches differing in amylose content were examined: waxy maize (0.5% amylose), normal maize (≈27% amylose), and two high-amylose starches (≈57 and ≈71% amylose). Notably, without amyloglucosidase addition, the RS content increased from 4.3 to 74.3% for waxy maize starch, 29.7 to 76.5% for normal maize starch, 65.8 to 88.0% for starch with 57% amylose, and 68.2 to 90.4% for the starch with 71% amylose. In the method without α-amylase addition, less RS was produced than without added amyloglucosidase, except in maize at 71% amylose content. Scanning electron microscopy (SEM) revealed the digestive patterns of pinholes with α-amylase and burrowing with amyloglucosidase as well as the degree of digestion between samples. To understand the roles of amyloglucosidase and α-amylase in the in vitro test, multiple analytical techniques including gel permeation chromatography, SEM, synchrotron wide-angle X-ray diffraction, and small-angle X-ray scattering were used to determine the molecular and crystalline structure before and after digestion. Amyloglucosidase has a significant impact on the SDS and RS contents of granular maize starches.  相似文献   

6.
Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure and functionality and guide applications of these starches, amylose content, amylopectin chain-length distributions, gelatinization and retrogradation, pasting properties, dynamic rheological properties, and in vitro enzyme digestion of raw starches were analyzed. Heterowaxy sorghum starch had intermediate amylose content, pasting properties, and dynamic rheological properties. Stress relaxation was a useful indicator of cooked starch cohesiveness. Cooked heterowaxy sorghum starch (10% solids) had a viscoelastic-solid type of character, whereas cooked waxy sorghum starch behaved like a viscoelastic liquid. Amylopectin of normal sorghum starch had a slightly higher proportion of chains with degree of polymerization (DP) of 6-15 (45.5%) compared with amylopectin of heterowaxy starch (44.1%), which had a gelatinization peak temperature 2 degrees C higher than normal sorghum starch. Heterowaxy sorghum starch contained significantly lower rapidly digestible starch (RDS) and higher resistant starch (RS) than waxy sorghum starch.  相似文献   

7.
《Cereal Chemistry》2017,94(1):142-150
The objective of this study was to produce a pea flour ingredient with higher slowly digestible (SDS) and resistant (RS) starch fractions for functional food applications. Heat‐moisture treated flour (HMTF) in the presence of citric, gallic, or vanillic acids and esterified flour (EF) with citric acid were prepared and analyzed for structure and functionality using in vitro starch digestibility, differential scanning calorimetry, Rapid Visco Analyzer, swelling factor (SF), amylose leaching (AML), optical microscopy, and Fourier transform infrared (FT‐IR) spectroscopy. Significant (P < 0.05) increases in SDS and RS content of HMTF and EF were observed. Whereas the granule integrity and the birefringence were not affected by modification, the degree of crystalline order, which was determined by FT‐IR 1,047/1,022 cm−1 peak ratio, was decreased. Gelatinization enthalpies of modified flour were lower than that of native flour, whereas the gelatinization endotherms of HMTF were shifted to higher temperatures and those of EF to lower temperatures. Pasting properties were also affected greatly by both treatments. HMTF demonstrated reduced SF and AML, whereas EF had reduced SF and increased AML. Further, the extent of changes in the structure and functionality of HMTF depended on the type of acid utilized. Overall, heat‐moisture treatment with an organic acid and esterification were effective modifications to produce a pea flour ingredient with enhanced SDS and RS content.  相似文献   

8.
Pulse starches were isolated from different cultivars of pea, lentil, and chickpea grown in Canada under identical environmental conditions. The in vitro digestibility and physicochemical properties were investigated and the correlations between the physicochemical properties and starch digestibility were determined. Pulse starch granules were irregularly shaped, ranging from oval to round. The amylose content was 34.9–39.0%. The amount of short A chains (DP 6‐12) of chickpea starch was much higher than the other pulse starches, but the proportions of B1 and B2 chains (DP 13‐24 and DP 25‐36, respectively) were lower. The X‐ray pattern of all starches was of the C type. The relative crystallinity of lentil (26.2–28.3%) was higher than that of pea (24.4–25.5%) and chickpea starches (23.0–24.8%). The swelling factor (SF) in the temperature range 60–90°C followed the order of lentil ≈ chickpea > pea. The extent of amylose leaching (AML) at 60°C followed the order of pea ≈ chickpea > lentil. However, in the temperature range 70–90°C, AML followed the order of lentil > pea > chickpea. The gelatinization temperatures followed the order of lentil > pea > chickpea. The peak viscosity, setback, and final viscosity of pea starch were lower than those of the other starches. Lentil starch exhibited lower rapidly digestible starch (RDS) content, hydrolysis rate, and expected glycemic index (eGI). The resistant starch (RS) content of both lentil cultivars was nearly similar. However, pea and chickpea cultivars exhibited wide variations in their RS content. Digestibility of the pulse starches were significantly correlated (P < 0.05) with swelling factor (60°C), amylose leaching (60°C), gelatinization temperature, gelatinization enthalpy, relative crystallinity, and chain length distribution of amylopectin (A, B1, and B2 chains).  相似文献   

9.
The purpose of the present work was to examine whether partial acid hydrolysis (PAH) of a high‐amylose maize starch (ae‐VII) would enhance the effects of hydrothermal treatments to produce granular resistant starch (RS) that is stable to further heat treatment at atmospheric pressure. PAH ae‐VII starches were prepared by heating 35% (w/v) suspensions with 1% (w/w) HCl at 25°C for 6, 30, and 78 hr. Native and PAH starches were then treated by annealing (ANN) or heat‐moisture treatment (HMT). ANN was done at 70% moisture at 50, 60, or 70°C for 24 hr, and HMT was done at 30% moisture at 100, 120, or 140°C for 80 min. RS that survives boiling during analysis was determined by a modification of the AOAC method for determining total dietary fiber. RS was also determined by the Englyst method. Little change in the gelatinization enthalpy was found for ae‐VII starch after PAH, ANN, or HMT as individual treatments. After PAH, either ANN or HMT led to decreased gelatinization enthalpy. HMT and ANN alone increased boiling‐stable RS but decreased total RS. After PAH of ae‐VII, either ANN or HMT tended to increase the yield of boiling‐stable granular RS, with the greatest yield (≤63.2%) observed for HMT.  相似文献   

10.
Properties of modified starches from partial waxy wheats have not been examined. Protease digestion of cracked kernels of three hard winter wheats varying in amylose content led to 82–85% recovery of starch, whereas kneading of the flour-water doughs gave 75–83% recovery. All starches had a protein content of <0.3% and ash content of <0.01%. Granule size distributions showed that starch from Ike kernels contained 86% A-type granules with a peak size of ≈18μm, and Karl-92 starch contained 77% A-type granules with a peak size of ≈16μm. The A-type granules (82%) from Rio Blanco starch were intermediate in size. The amylose content of Karl-92 starch, determined by concanavalin-A precipitation of amylpectin, was 28%, which was 17% higher than that of Ike starch (23%). The amylose content of Rio Blanco starch was 26%. The lipid content of Karl-92 starch, determined as fatty acid methyl esters, also was 18% higher than that of Ike starch (601 vs. 488 mg/100 g of starch, respectively). Wheat starches were modified with hydroxypropyl (HP) groups to low (1.5–2.5%) and medium (≈4.0%) levels, and the HP starches were cross-linked with phosphoryl chloride at levels of 0.003–0.075%. Pasting curves (amylograms) showed that Ike starch substituted with a low level of HP and optimally cross-linked with 0.025% phosphoryl chloride (starch basis) had a greater paste consistency than low HP cross-linked Karl-92, and Rio Blanco starches. At 4% HP and optimum cross-linking (0.003% phosphoryl chloride), the paste consistencies of the modified starches were nearly the same. The clarity of unmodified Ike starch paste was higher than that of Karl-92 or Rio Blanco starch pastes, and the clarity of all three pastes decreased as cross-linking was increased. Unmodified Ike starch formed a stronger gel than unmodified Karl-92 and Rio Blanco starches, but gel properties largely converged as the starches were modified.  相似文献   

11.
Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance to amylolytic enzymes. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was soaked, steamed under pressure, dried immediately or stored at room temperature for 24 hr prior to drying, and then treated with or without a repeated steam cycle prior to milling. The storage treatment significantly increased the retrograded amylopectin enthalpy and amylose‐lipid complex melting temperature of parboiled rice. Parboiled rice samples prepared from brown rice feedstock had higher peak melting temperatures but lower enthalpy values of retrograded amylopectin than samples prepared from rough rice after the storage treatment. The pasting viscosity of parboiled rice was most affected by the repeated autoclaving treatment and cultivar. Starch fractions in parboiled rice were significantly affected by cultivar and storage and by the interactions of cultivar and parboiling conditions. The storage treatment significantly increased SDS and generally decreased RDS in parboiled rice. Parboiled rice with different SDS and RS contents can be produced by varying rice cultivar and parboiling conditions.  相似文献   

12.
Influence of botanical source and gelatinization procedure (autoclaving or boiling) on resistant starch (RS) formation was investigated in starches from wheat, corn, rice, and potato. RS yields did not vary within the same sample but differed among samples with different starch botanical sources. Differences also existed in RS contents in native and retrograded starches. Slight or minor variations in RS values were found after both gelatinization procedures, although no clear pattern was found in the behavior of samples based on gelatinization procedure. The degree of polymerization (DP) of retrograded samples was assigned using high-performance anion exchange chromatography with pulsed amperometric detector (average DP 50–60), with no differences between autoclaved and boiled samples.  相似文献   

13.
Starches were isolated from nonconventional sources (banana, mango, and okenia) and their characteristics were examined using polarized light microscopy, X-ray diffraction pattern, Fourier transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). Banana starch granules were of an ellipsoidal shape with size between approximately 8 and 20 microm; okenia had the smallest granule size, between approximately 2 and 5 microm. The three starches showed the Maltese cross, indicative of an intact granule structure. Okenia and mango starches had the A-type X-ray diffraction pattern, common to native cereal starches, whereas banana starch showed a mixture between A- and B-type pattern. Banana starch had the highest temperature (77.6 degrees C) and enthalpy (23.4 J/g) of gelatinization in excess water conditions; okenia had the lowest temperature (71.2 degrees C) and enthalpy (15 J/g), which may be related to the X-ray diffraction pattern and its small granule size. Both the okenia and mango starches had a higher molar mass and gyration radius than banana starch, which may be related to the differences determined in their crystalline structures.  相似文献   

14.
The relationship between the slow digestion property of cooked maize starch and its molecular fine structure was investigated. Results of the in vitro Englyst assay showed a range of rapidly digestible starch (RDS) (70.1-98.9%), slowly digestible starch (SDS) (0.2-20.3%), and resistant starch (RS) (0.0-13.7%) among the tested maize mutant flour samples. Further analysis showed that amylose content was significantly correlated ( R = 0.763, P < 0.001) with RS amount but not with that of SDS, indicating that amylopectin is the starch molecule associated with SDS. Total starch debranching analysis revealed a parabolic relationship between SDS content and the weight ratio of amylopectin short chains (DP < 13, named SF) to long chains (DP >/= 13, named LF), which means amylopectin with a higher amount of either short chains or long chains can produce relatively high amounts of SDS. Furthermore, debranching analysis of the SDS materials from samples with the highest and lowest weight ratios of SF/LF (both had a high amount SDS) showed significantly different profiles, indicating there is not a uniform molecular structure for SDS. Thus, genetic mutants of maize samples have a good potential to provide raw starch materials of high nutritional quality. An additional finding showed that a simple and comparably high-throughput technique of Rapid Visco-Analyzer (RVA) can be used to screen genetic mutants on the basis of their RVA profiles.  相似文献   

15.
《Cereal Chemistry》2017,94(4):770-779
Rice, maize, and potato starches were incubated under acidic (2), neutral (7) or alkaline (11) pH conditions, and combined with annealing (ANN) or heat–moisture treatment (HMT), with the aim to evaluate their changes of physicochemical, digestion, and molecular characteristics. The applied treatments produced changes in all starches, showing void zones in the granules, which were more evident in ANN samples. The HMT starches promoted the formation of granular conglomerates that still showed birefringence. Overall, the evaluated conditions promoted changes in granule architecture (revealed by differences in gelatinization enthalpy) and crystallinity, for which an extensive degradation of their characteristics diffraction patterns occurred. These changes were more evident when incubation under acidic conditions was employed. Through principal component analysis, we found that the structural changes in starch granules have a direct influence on slowly digestible starch, resistant starch, and predicted glycemic index values, and this is the result of a higher proportion of organized crystallites, obtained from the acid hydrolysis process.  相似文献   

16.
Amylose contents of prime starches from nonwaxy and high-amylose barley, determined by colorimetric method, were 24.6 and 48.7%, respectively, whereas waxy starch contained only a trace (0.04%) of amylose. There was little difference in isoamylase-debranched amylopectin between nonwaxy and high-amylose barley, whereas amylopectin from waxy barley had a significantly higher percentage of fraction with degree of polymerization < 15 (45%). The X-ray diffraction pattern of waxy starch differed from nonwaxy and high-amylose starches. Waxy starch had sharper peaks at 0.58, 0.51, 0.49, and 0.38 nm than nonwaxy and high-amylose starches. The d-spacing at 0.44 nm, characterizing the amylose-lipids complex, was most evident for high-amylose starch and was not observed in waxy starch. Differential scanning calorimetry (DSC) thermograms of prime starch from nonwaxy and high-amylose barley exhibited two prominent transition peaks: the first was >60°C and corresponded to starch gelatinization; the second was >100°C and corresponded to the amylose-lipid complex. Starch from waxy barley had only one endothermic gelatinization peak of amylopectin with an enthalpy value of 16.0 J/g. The retrogradation of gelatinized starch of three types of barley stored at 4°C showed that amylopectin recrystallization rates of nonwaxy and high-amylose barley were comparable when recrystallization enthalpy was calculated based on the percentage of amylopectin. No amylopectin recrystallization peak was observed in waxy barley. Storage time had a strong influence on recrystallization of amylopectin. The enthalpy value for nonwaxy barley increased from 1.93 J/g after 24 hr of storage to 3.74 J/g after 120 hr. When gel was rescanned every 24 hr, a significant decrease in enthalpy was recorded. A highly statistically significant correlation (r = 0.991) between DSC values of retrograded starch of nonwaxy barley and gel hardness was obtained. The correlation between starch enthalpy value and gel hardness of starch concentrate indicates that gel texture is due mainly to its starch structure and functionality. The relationship between the properties of starch and starch concentrate may favor the application of barley starch concentrate without the necessity of using the wet fractionation process.  相似文献   

17.
The mechanism underlying the previously reported parabolic relationship between amylopectin fine structure, represented by the weight ratio of linear short chains [degree of polymerization (DP < 13) to long chains (DP >/= 13], and slowly digestible starch (SDS) content was investigated from the viewpoint of starch retrogradation and substrate susceptibility to enzyme hydrolysis. A maize mutant sample, termed "highest long-chain starch" (HLCS) representing group I samples with a higher proportion of long chains, showed a bell-shaped SDS pattern with retrogradation time, whereas insignificant changes in SDS were found for the sample termed "highest short-chain starch" (HSCS) representing group II samples with a higher proportion of short chains. This corresponded to results from X-ray powder diffraction and differential scanning calorimetry that showed a rapid increase of crystallinity and enthalpy for HLCS during retrogradation, but negligible changes for sample HSCS. Therefore, retrogradation was associated with SDS content for group I samples, but not for group II samples. Analysis of amylopectin fine structure, SDS content, retrogradation enthalpy, SDS material debranching profile, and hydrolysis pattern demonstrated, for group I samples, that linear branched chains of DP 9-30 of amylopectin may act as anchor points to slow the digestion of branced-chain fractions of DP > 30, which constitute the major slowly digestible portion, whereas for group II samples, it is the inherent molecular structure of amylopectin with a higher amount of branches and shorter chains that is not favorable for rapid enzyme digestion. The concept of a slowly digestible starch state (SDS state) that could be a chemical or physical entity is proposed to better describe the mechanistic underpinning of the slow digestion property of starches.  相似文献   

18.
High-amylose cereal starch has a great benefit on human health through its resistant starch (RS) content. Enzyme hydrolysis of native starch is very helpful in understanding the structure of starch granules and utilizing them. In this paper, native starch granules were isolated from a transgenic rice line (TRS) enriched with amylose and RS and hydrolyzed by α-amylase. Structural properties of hydrolyzed TRS starches were studied by X-ray powder diffraction, Fourier transform infrared, and differential scanning calorimetry. The A-type polymorph of TRS C-type starch was hydrolyzed faster than the B-type polymorph, but the crystallinity did not significantly change during enzyme hydrolysis. The degree of order in the external region of starch granule increased with increasing enzyme hydrolysis time. The amylose content decreased at first and then went back up during enzyme hydrolysis. The hydrolyzed starches exhibited increased onset and peak gelatinization temperatures and decreased gelatinization enthalpy on hydrolysis. These results suggested that the B-type polymorph and high amylose that formed the double helices and amylose-lipid complex increased the resistance to BAA hydrolysis. Furthermore, the spectrum results of RS from TRS native starch digested by pancreatic α-amylase and amyloglucosidase also supported the above conclusion.  相似文献   

19.
Retrograded amylose is resistant to digestion by amylolytic enzymes, which is known as resistant starch type III (RS3). In this study we investigated the effect of β-amylase hydrolysis on the formation and physicochemical properties of RS3 from debranched corn starches. Three types of corn starch (Hylon VII, Hylon V, and common corn) were first gelatinized and then hydrolyzed using β-amylase to varying degrees. The resultant hydrolyzed starch was debranched with isoamylase and then exposed to temperature cycling to promote RS formation. A broad endotherm from approximately 45 to 120 °C and a small endotherm above 150 °C were noted for all retrograded starches. All three corn starches had increased RS contents after moderate β-amylolysis, with Hylon V having the highest RS content at 70.7% after 4 h of β-amylolysis. The results suggest that RS3 formation is affected by the starch composition as well as the starch structure and can be increased by moderate β-amylolysis.  相似文献   

20.
A traditional waxy rice gel cake in Korea, Injulmi, was prepared with hydroxypropylated waxy rice and corn starches (molar substitutions 0.13 and 0.11, respectively), and the textural and retrogradation characteristics of the cake were compared with a conventional cake made of waxy rice flour. In the pasting viscogram, hydroxypropylated starches exhibited reduced pasting temperatures, but increased peak viscosities compared with the unmodified starches. Under differential scanning calorimetry, the Tg′ and ice melting enthalpy of the starch gel cakes were reduced by hydroxypropylation, which indicated that the modified starches had higher water‐holding capacity than the unmodified starches. The degree of retrogradation, as measured by the hardness of the gel cake and the melting enthalpy, was significantly reduced by hydroxypropylation and hydroxypropylated waxy rice starch was more effective in retarding the retrogradation than hydroxypropylated waxy corn starch  相似文献   

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