淀粉
溶解度
化学
退火(玻璃)
乙醇
肿胀 的
马铃薯淀粉
焓
水解
食品科学
酸水解
化学工程
材料科学
生物化学
有机化学
物理
工程类
复合材料
量子力学
作者
Xiaoyu Chen,Qian Zhang,Na Ji,Man Li,Yanfei Wang,Liu Xiong,Qingjie Sun
标识
DOI:10.1016/j.foodhyd.2021.107428
摘要
This study aimed to develop a rapid ethanol annealing method by incubating pea starch and potato starch in 60% and 75% ethanol solutions at 95 °C for 0.5–3 h (to improve their heat, shear, and acid stability). The peak viscosities of the annealed starches decreased, the breakdown values declined to 0 cP, and the trough and final viscosities decreased remarkably. Furthermore, the pea starch transformed from a C-type to an A-type crystalline form, while the potato starch remained a B-type. Ethanol annealing also increased the pasting temperatures and decreased the enthalpy change values of the starches. When annealed in the 60% ethanol solution for 3 h, the pea starch showed the highest peak gelatinization temperature at 80.97 °C, which was 15.55 °C higher than the native starch. Moreover, the annealed starches showed remarkable decreases in swelling and solubility. Compared to traditional water annealing, this method could reduce the incubation period and lead to a higher gelatinization temperature of starch, which would have applications for thickening and stabilizing in the food system, for example, in the production of soups, puddings, and deep-fried foods.
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