支链淀粉
直链淀粉
结晶度
淀粉
微观结构
食品科学
化学
溶解度
焓
化学工程
有机化学
结晶学
热力学
物理
工程类
作者
Qianqian Jin,Xiaojuan Xu
标识
DOI:10.1016/j.ijbiomac.2020.02.014
摘要
Microstructure of starch plays a vital role in the physicochemical properties. In this study, the microstructure, gelatinization and pasting properties of rice starches after acid, heat and acid-heat treatments were investigated. In our findings, molecular weight and size, amylopectin chain length distribution, degree of branching, amylose content, relative crystallinity, and hot water-solubility of rice starch were varied significantly after acid-heat treatment, showing a synergy between acid and heat. Correspondingly, acid-heat treatment markedly changed gelatinization and pasting properties of rice starch by sharply decreasing gelatinization and pasting temperatures as well as pasting viscosities. Pearson correlation analysis was performed, showing that molecular weight, size, amylopectin chain length distribution, and amylose content were significantly correlated to gelatinization temperatures, and crystallinity was remarkably correlated to gelatinization enthalpy. As for pasting properties, molecular weight and size as the major factors were substantially correlated to pasting viscosities and pasting temperature. This study provides a structure-property correlation for acid-heat treated rice starch, giving scientific basis for the application of starch in food industry.
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