Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Technical paper
Enzymatic Digestion Characteristics and Structure Analysis of Ginkgo (Ginkgo biloba L.) Starch Noodles
Wang MeiguiHe WensenChen GangJia ChengshengZhang XiaomingFeng Biao
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2014 Volume 20 Issue 5 Pages 997-1004

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Abstract

The physicochemical properties and molecular structure of ginkgo and mung bean starch were investigated. Results showed that ginkgo starch (GBS) prepared in the laboratory had a good purity and displayed smaller granule particle size, higher gelatinization temperatures and lower average molecule weight (Mw) than mung bean starch (MBS). Ginkgo starch noodles (GBSN) and mung bean starch noodles (MBSN) were prepared and the quality evaluation among GBSN, MBSN, commercial mung bean and sweet potato starch noodles (c-MBSN and c-SPSN, respectively) revealed that cooking quality, and partial textural properties of GBSN were close to those of commercial products. The enzymatic digestion analysis of GBSN and MBSN conducted with α-amylase and β-amylase + pullulanase systems suggested that starch noodles were more resistant to β-amylase + pullulanase than α-amylase, and the starch in noodles might be composed of two parts: one part with relatively loose structure could be easily degraded, and the other with compact structure would be degraded more slowly.

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© 2014 by Japanese Society for Food Science and Technology
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