Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-a review

被引:58
作者
Mathobo, Vhulenda Melinda [1 ]
Silungwe, Henry [1 ]
Ramashia, Shonisani Eugenia [1 ]
Anyasi, Tonna Ashim [2 ]
机构
[1] Univ Venda, Dept Food Sci & Technol, Sch Agr, Private Bag X5050, ZA-0950 Thohoyandou, Limpopo Provinc, South Africa
[2] Cape Peninsula Univ Technol, Dept Food Sci & Technol, POB 1906, ZA-7537 Bellville, South Africa
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2021年 / 58卷 / 02期
基金
新加坡国家研究基金会;
关键词
Starch; Hydrothermal modification; Heat-moisture treatment; Thermal properties; Functional properties; Starch modification; PHYSICOCHEMICAL PROPERTIES; RESISTANT STARCH; SWEET-POTATO; HYDROTHERMAL MODIFICATIONS; RICE STARCH; ACID-HYDROLYSIS; PASTING PROPERTIES; HYDRATION LEVEL; MAIZE STARCH; X-RAY;
D O I
10.1007/s13197-020-04520-4
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application. A primary and safe means of modifying starch for food and industrial use is through hydrothermal methods which involves heat-moisture treatment and annealing. Heat-moisture treatment (HMT) is a physical modification technique that improves the functional and physicochemical properties of starch without changing its molecular composition. Upon modification through HMT, starches from cereals, legumes and tuber crops serve as important ingredients in diverse food, pharmaceutical and industrial processes. Although changes in starch initiated by HMT have been studied in starches of different plant origin, this work further provides insight on the composition, thermal and functional properties of heat-moisture treated starch obtained from cereals, legumes and tuber crops.
引用
收藏
页码:412 / 426
页数:15
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