High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization

被引：12

作者：

Castro-Campos, Fernanda G. ^{[1
]}

Morales-Sanchez, Eduardo ^{[2
]}

Cabrera-Ramirez, Angel H. ^{[2
,5
]}

Martinez, Mario M. ^{[3
]}

Rodriguez-Garcia, Mario E. ^{[4
]}

Gaytan-Martinez, Marcela ^{[1
]}

机构：

[1] Univ Autonoma Queretaro, Ctr Univ, Fac Quim, Posgrad Ciencia & Tecnol Alimentos, Santiago De Queretaro 76010, Queretaro, Mexico

[2] CICATA, Inst Politecn Nacl, IPN Unidad Queretaro, Cerro Blanco 141,Col Colinas Cimatario, Santiago De Queretaro 76090, Queretaro, Mexico

[3] Aarhus Univ, Ctr Innovat Food CiFOOD, Dept Food Sci, AgroFood Pk 48, DK-8200 Aarhus N, Denmark

[4] Univ Nacl Autonoma Mexico, Ctr Fis Aplicada & Tecnol Avanzada, Dept Nanotecnol, Campus Juriquilla, Queretaro 76230, Queretaro, Mexico

[5] Tecnol Monterrey, Escuela Ingn & Ciencias, Ave Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo Leon, Mexico

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2023年 / 87卷

关键词：

Amylotype maize starch; Ohmic heating; Granular swelling; Starch gelatinization; RESISTANT STARCH; RHEOLOGICAL PROPERTIES; GELATINIZATION; TEMPERATURE; WAXY;

D O I：

10.1016/j.ifset.2023.103417

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

ABS T R A C T High amylose starch (HAS) exhibits restricted granular swelling, limiting its use in many food applications. In this work, we investigated for the first time the potential of ohmic heating (OH) to enhance the swelling of HAS granules in a very efficient manner in terms of processing times. Specifically, the impact of OH at two voltages (130 and 150 V), two moisture conditions (1:3 and 1:5 w/v), and two final temperatures (160 and 180 degrees C) on the structural, thermal, pasting, and digestion of HAS (70% amylose, AM) was investigated. The electrical con-ductivity of native HAS showed a transition at 168 & PLUSMN; 1 degrees C consistent with the thermal transition at 139-192 degrees C (DSC) with an enthalpy of 11.39 J/g. Furthermore, OH caused a reduction of resistant starch (RS) from 52.0 to 34.5%, and a significant increase in granular swelling (as represented by the increased initial, maximum, and final viscosities). The above was further corroborated by SEM micrographs, which showed the disruption of the granular structure that aligned with a decrease in the relative crystallinity and shift to a B-type polymorphism. Results showed that the high temperatures reached during ohmic heating result in partial HAS gelatinization and enhanced granular swelling.

引用

页数：9