Impact of microwave heating on the physico-chemical properties of a starch-water model system

被引：110

作者：

Palav, T. ^{[1
]}

Seetharaman, K. ^{[1
]}

机构：

[1] Penn State Univ, Dept Food Sci, Borland Lab 106, University Pk, PA 16802 USA

来源：

CARBOHYDRATE POLYMERS | 2007年 / 67卷 / 04期

关键词：

starch gels; microwave energy; conduction heating; granule swelling; gel texture; amylopectin recrystallization;

D O I：

10.1016/j.carbpol.2006.07.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this work was to understand the physico-chemical changes induced in a wheat starch model system as a result of microwave heating. Wheat starch dispersions in water, with final solids content of 33%, 40% or 50%, were heated in a microwave oven. Following heating the samples were stored at 25 degrees C for up to 120 h and analyzed periodically. Microwave heated gels were significantly different from conduction heated gels in all parameters measured. The differences in properties are a reflection of the differences in the heat and mass transfer of the different modes of heating. The lack of granule swelling and the resulting soft gel are two key observations. The results of this study suggest a different mechanism of starch gelatinization compared to conduction heating. The vibrational motion and the rapid increase in temperature also result in granule rupture and formation of film polymers coating the granule surface. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：596 / 604

页数：9