PDF(Pubmed)
Abstract：
Physical techniques are widely applied in the food industry due to their positive impact on food quality and the environment. Temperature differences can effectively modify starch, but the resulting changes in starch structure and quality remain unclear. In this study, the corn starch was processed with high temperature, low temperature, and temperature difference (TD), including high temperature before low temperature (H-L) and low temperature before high temperature (L-H). The results showed that high temperature induced the umbilicus to concave inward shape and sharply decreased the amylose content, while low temperature increased the surface micropores and reduced the A-chain. TD reduced the fluorescence intensity and increased the clearness of the growth ring. TD elevated the relative crystallinity (RC), short-range order, A/B1 chains, hydrolysis parameters, and resistant starch (RS), and reduced amylose content, B2/B3 chains, and viscosity. Moreover, the corn starches treated by H-L had lower amylose content and higher RC, 1047/1022, A-chain, and RS than those treated by L-H. Overall, high temperature degraded the amylose and low temperature destroyed the amylopectin. During the TD, H-L can accelerate the starch molecular rearrangement more than the opposite temperature treatment order. These results will help produce novel starches for better food applications.
摘要：
物理技术因其对食品质量和环境的积极影响而广泛应用于食品工业。温度差异可以有效地改性淀粉，但由此产生的淀粉结构和质量的变化仍不清楚。在这项研究中,玉米淀粉经过高温加工，低温,和温差(TD)，包括高温前低温(H-L)和低温前高温(L-H)。结果表明，高温诱导脐部向内凹，直链淀粉含量急剧下降，而低温增加了表面微孔，减少了A链。TD降低了荧光强度，增加了生长环的清晰度。TD提高了相对结晶度(RC)，短程订单，A/B1链，水解参数，和抗性淀粉(RS)，减少直链淀粉的含量,B2/B3链，和粘度。此外，H-L处理的玉米淀粉具有较低的直链淀粉含量和较高的RC，1047/1022,A链,RS比L-H治疗的RS总的来说,高温降解直链淀粉，低温破坏支链淀粉。在TD期间，H-L比相反温度处理顺序更能加速淀粉分子重排。这些结果将有助于生产用于更好的食品应用的新型淀粉。
