改性淀粉可以改善其特性,以改善其在食品基质中的用途,生物塑料,和包封剂。在这项研究中,通过酸处理对四个品种的本地马铃薯淀粉进行了改性,酶处理,和乙醇沉淀,和它们的物理化学,结构,热,并对技术功能特性进行了分析。根据FT-IR分析,未观察到改性淀粉对化学基团的影响,并通过扫描电子显微镜(SEM),在酸和酶处理中观察到球形和椭圆形,颗粒尺寸在27和36μm之间。特别是,乙醇沉淀处理产生不同的形态,粒径在10.9和476.3nm之间,导致糊化温度(DSC)和更明显的微晶(XRD)显着降低。另一方面,酶处理显示较高的z电位(ζ)值,酸处理显示出较低的质量损失(TGA)。与天然淀粉相比,酸和乙醇处理会影响面团的性质。技术功能性能显示吸水指数下降,水溶性指数的增加,和不同的膨胀力行为。总之,通过酸改性马铃薯淀粉,酶,和乙醇沉淀处理改变了它们的物理化学性质,如膨胀能力,粘度,和热稳定性。这反过来又影响了它们的分子结构,改变形态和形成凝胶的能力,这扩大了他们在食品工业中的应用,以改善质地,稳定乳液,和加厚产品。此外,这些改性还通过改善淀粉基塑料材料的生物降解性和机械性能为生物塑料的发展开辟了新的机遇。
Modifying starch allows for improvements in its properties to enable improved uses in food matrices, bioplastics, and encapsulating agents. In this research, four varieties of native potato starch were modified by acid treatment, enzymatic treatment, and ethanol precipitation, and their physicochemical, structural, thermal, and techno-functional characteristics were analyzed. According to FT-IR analysis, no influence of the modified starches on the chemical groups was observed, and by scanning electron microscopy (SEM), spherical and oval shapes were observed in the acid and enzymatic treatments, with particle sizes between 27 and 36 μm. In particular, the ethanolic precipitation treatment yielded a different morphology with a particle size between 10.9 and 476.3 nm, resulting in a significant decrease in gelatinization temperature (DSC) and more pronounced crystallites (XRD). On the other hand, the enzymatic treatment showed higher values for z-potential (ζ), and the acid treatment showed lower mass loss (TGA). Acid and ethanolic treatments affected the dough properties compared to native starches. The techno-functional properties showed a decrease in the water absorption index, an increase in the water solubility index, and varied swelling power behaviors. In conclusion, the modification of potato starches through acid, enzymatic, and ethanolic precipitation treatments alters their physicochemical properties, such as swelling capacity, viscosity, and thermal stability. This in turn affects their molecular structure, modifying morphology and the ability to form gels, which expands their applications in the food industry to improve textures, stabilize emulsions, and thicken products. Furthermore, these modifications also open new opportunities for the development of bioplastics by improving the biodegradability and mechanical properties of starch-based plastic materials.