Structural and physicochemical characteristics of lycoris starch treated with different physical methods

被引：50

作者：

Zhang, Fan ^{[1
,2
]}

Zhang, Yuan-Yuan ^{[2
]}

Thakur, Kiran ^{[2
]}

Zhang, Jian-Guo ^{[2
]}

Wei, Zhao-Jun ^{[2
,3
]}

机构：

[1] Anhui Normal Univ, Sch Environm Sci & Engn, Wuhu 241002, Peoples R China

[2] Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Anhui, Peoples R China

[3] Anhui Qiangwang Seasoning Food Co Ltd, Anhui Prov Key Lab Funct Compound Seasoning, Jieshou 236500, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 275卷

关键词：

Lycoris starch; Structural characteristics; Physicochemical properties; Rheological properties; HEAT-MOISTURE TREATMENT; RESISTANT STARCH; RICE STARCH; DIGESTIBILITY;

D O I：

10.1016/j.foodchem.2018.09.079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of microwave treatment (MT), heat-moisture treatment (HMT) and autoclaving treatment (GT) on the structural and physicochemical characteristics of lycoris starch (LS) were investigated. The HMT-LS and GT-LS particles were larger and rougher with block-like characteristics compared to the LS particles. The XRD results revealed that HMT and GT converted native starch (A-type) into B-type starch. The density of the starch crystallization zone after HMT and GT was higher than that of LS, while MT had the weakest effect. The solubility and swelling power of MT-LS, HMT-LS and GT-LS were significantly (p < 0.05) lower at 65 and 95 degrees C, but opposite trends were observed at 55 degrees C. The RVA viscograms for MT-LS, HMT-LS, and GT-LS showed a lower breakdown and setback value compared to that of LS, reflecting stronger starch aggregations and lower retrogradation tendencies. Additionally, both G' and G '' of the treated starch were lower, which indicated weaker gel structures.

引用

页码：8 / 14

页数：7

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