Structural, Pasting, and Thermal Properties of Ultra-high Pressure-treated Lotus Seed Starch

被引：0

作者：

Guo Ze-Bin ^{[1
,2
,3
]}

Chen Bing-Yan ^{[1
,2
,3
]}

Lu Xu ^{[1
,2
]}

Zeng Shao-Xiao ^{[1
,2
,3
]}

Zheng Bao-Dong ^{[1
,2
,3
]}

机构：

[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China

[2] Fujian Agr & Forestry Univ, Inst Food Sci & Technol, Fuzhou 350002, Peoples R China

[3] Fujian Prov Key Lab Qual Sci & Proc Technol Speci, Fuzhou 350002, Peoples R China

来源：

CHINESE JOURNAL OF STRUCTURAL CHEMISTRY | 2014年 / 33卷 / 04期

关键词：

lotus seed starch; ultra-high pressure; molecular weights; pasting properties; thermal properties; RICE STARCH; HYDROSTATIC-PRESSURE; GELATINIZATION; AMYLOSE; POTATO; ROOT; SIZE;

D O I：

暂无

中图分类号：

O61 [无机化学];

学科分类号：

070301 ; 081704 ;

摘要：

Lotus seed starch (15%, w/w) was subjected to ultra-high pressure (UHP) at 500 MPa for 10 similar to 60 min. The effects of UHP on the structural, pasting, and thermal properties of starch were investigated using solid-state C-13 CP/MAS NMR, differential scanning calorimetry (DSC), HPSEC-MALLS-RI, and a rapid visco analyzer. The C-13 CP/MAS NMR results revealed a reduction in the relative crystallinity and peak intensity of the crystalline state with increasing the UHP time. The molecular weight of native starch was 1.433 x 10(7) Da, which was higher than that of the UHP-treated starch. Viscograms of UT-treated starch revealed an increase in paste viscosity, peak time, and pasting temperature and a reduction in breakdown and setback viscosity compared to the native starch. Furthermore, the DSC results showed a reduction in gelatinization temperature and gelatinization enthalpy with increasing the UHP time.

引用

页码：647 / 653

页数：7

共 29 条

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