Nanostructure, morphology and functionality of cassava starch after pulsed electric fields assisted acetylation

被引：77

作者：

Hong, Jing ^{[1
]}

Zeng, Xin-An ^{[1
]}

Buckow, Roman ^{[2
]}

Han, Zhong ^{[1
]}

Wang, Man-sheng ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China

[2] CSIRO, Food & Nutr Flagship, Werribee, Vic 3030, Australia

来源：

FOOD HYDROCOLLOIDS | 2016年 / 54卷

关键词：

Acetylation; Cassava starch; Pulsed electric fields; Fractal; Nanostructure; ATOMIC-FORCE MICROSCOPY; RETROGRADATION PROPERTIES; PHYSICAL-PROPERTIES; THERMAL-PROPERTIES; STRUCTURAL-CHANGES; GRANULES SURFACE; POTATO; RICE; CORN; MAIZE;

D O I：

10.1016/j.foodhyd.2015.09.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pulsed electric fields (PEF) assisted acetylation of cassava starch with a higher degree of substitution (DS) of 0.131 was obtained in the presence of 10% (w/w) acetic anhydride after PEF treatment at 2 kV/cm for 51.0 ms. Fourier-transformed infrared spectroscopy showed a characteristic peak of the acetyl group in modified starch at 1730 cm(-1). The crystalline region of acetylated starch was destroyed and rearranged as confirmed by X-ray diffraction. Small-angle X-ray scattering indicated that the fractal structure was changed from a surface fractal structure to a mass fractal structure with increasing DS probed. Atomic force microscopy showed that PEF assisted acetylation of starch markedly increased the surface roughness. The prominent freeze-thaw stability of PEF-assisted, acetylated starch demonstrated its potential and superior application in frozen food products. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：139 / 150

页数：12

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