Effects of pulsed electric field treatments on some properties of tapioca starch

被引：102

作者：

Han, Zhong ^{[1
]}

Zeng, Xin An ^{[1
]}

Fu, Nan ^{[1
,2
]}

Yu, Shu Juan ^{[1
]}

Chen, Xiao Dong ^{[2
]}

Kennedy, John F. ^{[3
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou, Guangdong, Peoples R China

[2] Monash Univ, Dept Chem Engn, Clayton, Vic 3800, Australia

[3] Inst Adv Sci & Technol, Chembiotech Labs, Bromsgrove B60 4JE, Worcs, England

来源：

CARBOHYDRATE POLYMERS | 2012年 / 89卷 / 04期

关键词：

Differential scanning calorimetry (DSC); Pulsed electric field (PEF); Tapioca starch; X-ray diffraction (XRD); LACTOBACILLUS-PLANTARUM; HIGH-PRESSURE; INACTIVATION; JUICE; GELATINIZATION; PEF; LIPOXYGENASE; OPTIMIZATION; STORAGE; FOODS;

D O I：

10.1016/j.carbpol.2012.02.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Tapioca starch-water dispersions (8.0%, w/w) were subject to pulsed electric fields (PEF) at 30, 40 and 50 kV cm(-1), respectively. The effect of the intense energy input (Q) of PEF treatment (over 28.85J g(-1)) on the functionality of tapioca starch was investigated. Scanning electron microscopy analysis revealed the dissociation and damage of PEF treated tapioca starch granules. X-ray diffraction analysis demonstrated that tapioca starch tended to transform from crystalline to amorphous structure after PEF treatments. It was found that higher energy input (>49.36J g(-1)) could destroy the crystal region of tapioca starch. Meanwhile, with increasing electric field strengths, the gelatinization temperature, the gelatinization enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples showed a remarkable decrease. These results suggest that PEF treatments would be a promising physical method to modify the properties of starch in order to obtain desired products in food industry. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1012 / 1017

页数：6

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