Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field

被引：31
作者：
Li, Dandan [1 ,2 ]
Yang, Na [1 ,2 ]
Jin, Yamei [1 ,2 ]
Zhou, Yuyi [1 ,2 ]
Xie, Zhengjun [1 ,2 ]
Jin, Zhengyu [1 ,2 ,3 ]
Xu, Xueming [1 ,2 ,3 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Jiangsu, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2016年 / 153卷
关键词：
Potato starch; Induced electric field; Crystal structure; Physicochemical properties; HEAT-MOISTURE TREATMENT; HYDROTHERMAL TREATMENTS; FUNCTIONAL-PROPERTIES; MOLECULAR-STRUCTURE; AMYLOSE; IMPACT; DIGESTIBILITY; HYDROLYSIS; CELLULOSE; SINGLE;
D O I：
10.1016/j.carbpol.2016.08.020
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of induced electric field (IEF) on the crystal structure and physicochemical properties of potato starch were investigated by subjecting identically treated control and electrically-modified samples to the same temperature history. Additionally, a method of combining IEF with heating for efficient modification of native polymer was also proposed. Results showed that the application of IEF at an electric voltage of 75 V has a statistically significant effect on starch gelatinization and pasting properties, especially when combined with heating at 50 degrees C. After treatment by the combination method for 96 h, the gelatinization temperatures increased, which can be explained by the slight increase in the ratio of 1044/1015 cm(-1) and relative crystallinity. Furthermore, IEF reduced granular swelling and therefore contributed to decreasing the peak, breakdown, and setback viscosity of potato starch. This study explores the potential of IEF as innovative technology for starch modification. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：535 / 541
页数：7
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