Investigation of glycerol concentration on corn starch morphologies and gelatinization behaviours during heat treatment
Investigation of glycerol concentration on corn starch morphologies and gelatinization behaviours during heat treatment
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热处理过程中甘油浓度对玉米淀粉形态和糊化行为的影响
DOI：
10.1016/j.carbpol.2017.08.062
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发表时间：
2017-11-15
影响因子：
11.2
通讯作者：
Xu, Xiaonan
中科院分区：
文献类型：
--
作者：
Chen, Xu;Guo, Li;Xu, Xiaonan
采用激光共聚焦显微镜（CLSM）、扫描电子显微镜（SEM）、差示扫描量热仪（DSC）和快速粘度分析仪（RVA）研究了不同甘油浓度（0%、5%、10%、20%和50%，w/w）对玉米淀粉形态和糊化行为的影响。当不添加甘油的玉米淀粉颗粒在65 ℃下处理时，玉米淀粉颗粒几乎完全破碎并紧密连接，淀粉颗粒的特征双折射消失。各种显微技术表明，淀粉糊化延迟到更高的温度作为甘油浓度的增加。在甘油-水系统（5%、10%、20%和50%，w/w）的存在下，与水中的玉米淀粉相比，玉米淀粉的峰值温度分别增加了1.6 ° C、7.4 ° C、10.7 ° C和19.7 ° C。RVA糊化曲线表明，随着甘油浓度的增加，糊化温度升高，这与偏光显微镜观察和DSC测试结果一致。
The effects of various glycerol concentrations (0%, 5%, 10%, 20%, and 50%, w/w) on the morphologies and gelatinization behaviours of corn starch were evaluated by confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). When corn starch granules with no added glycerol were treated at 65 degrees C, the granules of corn starch were almost completely broken and tightly connected, and the characteristic birefringence of the starch granules disappeared. Various microscopic techniques revealed that starch gelatinization was delayed to higher temperatures as the glycerol concentration increased. In the presence of glycerol -water systems (5%, 10%, 20%, and 50%, w/w), the peak temperatures of corn starch increased by 1.6 degrees C, 7.4 degrees C, 10.7 degrees C, and 19.7 degrees C, respectively, compared to corn starch in water. The RVA pasting profiles showed that the gelatinization temperature increased as the glycerol concentration increased, which was consistent with polarized light microscope observations and DSC tests.