Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2019-12-07T13:35:21Z | - |
dc.date.available | 2019-12-07T13:35:21Z | - |
dc.date.issued | 2018-04 | - |
dc.identifier.citation | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v. 107, page. 1235-1241 | en_US |
dc.identifier.issn | 0141-8130 | - |
dc.identifier.issn | 1879-0003 | - |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0141813017320846?via%3Dihub | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/118137 | - |
dc.description.abstract | The objective of this study was to investigate the influence of citric acid (CA) treatment (10, 20, and 30% of dry starch weight) under different pH conditions (3.5, 4.5, and 5.5) on the physicochemical properties, in vitro digestibility and prebiotic effects of potato starch. With the CA content increased, the degree of substitution of CA-starch treated at pH 3.5 and 4.5 wad significantly increased i.e. from 0.125 to 0.418 and from 0.078 to 0.167, respectively (p<0.05), except for starch treated at pH 5.5 (from 0.023 to 0.030). The resistant starch (RS) content of CA-starch was effectively increased compared to pH control made by changing pH from 3.5 to 5.5 with hydrochloric acid alone. The results of X-ray diffraction and swelling power were affected by pH condition, whereas they were less affected by the percentage of CA. Swelling power of treated starch also significantly decreased as the pH level decreased (p < 0.05). Probiotic bacteria B. bifidum and L. acidophilus grown in medium with citrate starch showed substantial viability. These results suggest that pH conditions of CA modification substantially affect the degree of CA substitution, physicochemical properties, and nutritional value. | en_US |
dc.description.sponsorship | This research was supported by High Value-added Food Technology Development Program (Project title: Development and industrialization of import-substituting starch materials using domestic agricultural sources, Project No. 314041-3), Ministry of Agriculture, Food and Rural Affairs. | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | ELSEVIER SCIENCE BV | en_US |
dc.subject | Citric acid | en_US |
dc.subject | In vitro digestibility | en_US |
dc.subject | Prebiotic effects | en_US |
dc.title | Effect of different pH conditions on the in vitro digestibility and physicochemical properties of citric acid-treated potato starch | en_US |
dc.type | Article | en_US |
dc.relation.volume | 107 | - |
dc.identifier.doi | 10.1016/j.ijbiomac.2017.09.106 | - |
dc.relation.page | 1235-1241 | - |
dc.relation.journal | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | - |
dc.contributor.googleauthor | Lee, Soo Yoon | - |
dc.contributor.googleauthor | Lee, Kwang Yeon | - |
dc.contributor.googleauthor | Lee, Hyeon Gyu | - |
dc.relation.code | 2018001019 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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