Impact of microwave heating on the physico-chemical properties of a starch-water model system
Impact of microwave heating on the physico-chemical properties of a starch-water model system
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DOI：
10.1016/j.carbpol.2006.07.006
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发表时间：
2007-02-19
影响因子：
11.2
通讯作者：
Seetharaman, K.
中科院分区：
文献类型：
--
作者：
Palav, T.;Seetharaman, K.
本工作的目的是了解物理化学变化引起的小麦淀粉模型系统作为微波加热的结果。将最终固体含量为33%、40%或50%的小麦淀粉在水中的分散体在微波炉中加热。加热后，将样品在25 ℃下储存长达120 h，并定期分析。微波加热凝胶显着不同的传导加热凝胶在所有参数测量。性质的差异反映了不同加热模式的传热和传质差异。缺乏颗粒溶胀和所得的软凝胶是两个关键的观察结果。这项研究的结果表明，一个不同的机制相比，传导加热淀粉糊化。振动运动和温度的快速升高也导致颗粒破裂和形成包覆颗粒表面的膜聚合物。(c)2006爱思唯尔有限公司版权所有。
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.