Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying

被引：107
作者：
Fu, Zong-qiang [1 ]
Wang, Li-jun [2 ]
Li, Dong [1 ]
Adhikari, Benu [3 ]
机构：
[1] China Agr Univ, Coll Engn, Beijing 100083, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[3] Univ Ballarat, Sch Hlth Sci, Ballarat, Vic 3353, Australia
来源：
CARBOHYDRATE POLYMERS | 2012年 / 88卷 / 04期
基金：
中国国家自然科学基金;
关键词：
Partially gelatinized starch; Native starch; Gelatinization; Spray drying; X-ray diffraction; PHYSICOCHEMICAL PROPERTIES; MOLECULAR-STRUCTURE; WAXY MAIZE; GRANULES; AMYLOSE; SOLUBILITY; SURFACE; WATER; GUM;
D O I：
10.1016/j.carbpol.2012.02.010
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Partially gelatinized starch was prepared by gelatinizing corn starch at 64-72 degrees C followed by spray drying (inlet temperature, feed flow rate, air flow rate of 200 degrees C, 7.2 ml/min and 0.375 m(3)/h, respectively). The morphology, granule size, crystalline fraction, swelling power and gelatinizing properties of partially gelatinized starch were investigated and compared with those of native starch. The surface morphology of partially gelatinized starch granules was shriveled with multiple surface folds. The granule size of partially gelatinized starch was smaller than that of native corn starch. There was either complete absence of crystalline fraction in partially gelatinized starch or the extent of crystalline fraction was greatly reduced. The swelling power of partially gelatinized starch was higher than that of the native starch below 60 degrees C, while it was lower than that of native starch above 60 degrees C. There was an increase in gelatinization temperature and a decrease in gelatinization enthalpy in partially gelatinized starch compared to that of native starch. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1319 / 1325
页数：7
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