支链淀粉
结晶度
淀粉
破损
水分
肿胀 的
食品科学
化学
材料科学
化学工程
复合材料
结晶学
直链淀粉
有机化学
工程类
作者
Qingfa Wang,Limin Li,Chong Liu,Xueling Zheng
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-08-01
卷期号:386: 132771-132771
被引量:24
标识
DOI:10.1016/j.foodchem.2022.132771
摘要
Blue wheat starch was modified by heat-moisture treatment (HMT) with varying moisture contents (MCs). Changes in physicochemical properties were evaluated on the basis of its multi-scale structure. Following HMTs with MC below 30 %, the starch remained brighter and presented total phenolics content up to 0.20 mg/g. As treating MC increased, structural disruptions became more pronounced, which were characterized by crystallinity loss, lamellae's loosening, hydrogen bonding breakage, and debranching. Furthermore, HMTs decreased the proportion of external A chains of amylopectin. Concomitantly, modified starches showed progressively increased transition temperatures but decreased enthalpy values. Despite the swelling power decrease, HMTs with MC of 15 % showed markedly higher peak viscosity than control, as a result of the more compact semi-crystalline lamellae and homogenous electron distribution. Besides, all HMT-starches showed lowered breakdown and setback. This novel modified starch would be promising ingredients for modulating the viscoelasticity of healthy anti-staling staple foods.
科研通智能强力驱动
Strongly Powered by AbleSci AI