Structure and Physico-chemical Properties of Corn Starch Separated by Synergistic Reaction of L-Cysteine and Fermented Acid Liquid

doi:10.7506/spkx1002-6630-201507001

Abstract

Abstract:

The structure and physico-chemical properties including amylose content, retrogradation, transparency and texture
properties of corn starch separated by a combination of L-cysteine and fermented acid liquid (LFS) with flocculating activity
were studied. Also, we compared the effects of different separation methods on starch properties by determining the structure
and physico-chemical properties of corn starch separated by SO2 and fermented acid liquid (SFS) and commercial corn starch
(CS). The results showed that LFS could form many intermolecular hydroxyls and the C—O stretching vibration of SFS
was partially destroyed. Amylose content of LFS was lower than that of SFS and CS. The sedimentation volume of CS was
higher than that of LFS. The freeze-thaw stability and transparency of LFS was greatest. LFS had a good gumminess and
cohesiveness. These results provide a theoretical basis for the application of LFS.

Key words: L-cysteine, fermented acid liquid, corn starch, structure, physico-chemical properties

CLC Number:

TS231

LI Xiaona1, ZHANG Lili2, YANG Qiang1, LI Xinhua1,*. Structure and Physico-chemical Properties of Corn Starch Separated by Synergistic Reaction of L-Cysteine and Fermented Acid Liquid[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507001.

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Structure and Physico-chemical Properties of Corn Starch Separated by Synergistic Reaction of L-Cysteine and Fermented Acid Liquid

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