Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch

被引：101
作者：
Li, Wenhao [1 ]
Zhang, Fusheng [1 ]
Liu, Peilin [1 ]
Bai, Yunfei [1 ]
Gao, Lin [1 ]
Shen, Qun [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutrit Engn, Key Lab Fruits & Vegetables Proc,Minist Agr, Beijing Engn Res Ctr Fruits & Vegetables Proc,Min, Beijing 100083, Peoples R China
来源：
JOURNAL OF FOOD ENGINEERING | 2011年 / 103卷 / 04期
关键词：
Starch; DSC; RVA; Crystalline; Physical modification; CORN STARCHES; GELATINIZATION; DIAGRAM; MAIZE; MIXTURES; AMYLOSE; FLOUR; RICE;
D O I：
10.1016/j.jfoodeng.2010.11.008
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Mung bean starch-water suspension was subjected to high pressure treatment at 120, 240, 360, 480 and 600 MPa for 30 min, and changes in the structure, morphology and some physicochemical properties were investigated. Light transmittance, swelling power and solubility decreased after the high hydrostatic pressure treatment. A significant increase in the peak viscosity, trough viscosity, final viscosity, pasting temperature and setback, and decrease in breakdown viscosity with increase in pressure treatment was observed. The differential scanning calorimeter (DSC) analysis showed a decrease in gelatinization temperatures and gelatinization enthalpy upon high pressure treatments. The X-ray analysis showed that high hydrostatic pressure (HHP) treatment converted starch that displayed the C-type X-ray pattern to the B-type-like pattern. The HHP treatments altered the shape of starch granules and changed their surface appearance according to SEM analysis. HHP treatment (600 MPa, 30 min) caused a completely gelatinize of mung bean starch. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：388 / 393
页数：6
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