Effect of Steeping Treatment on Pasting and Thermal Properties of Sorghum Starches
Effect of Steeping Treatment on Pasting and Thermal Properties of Sorghum Starches
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DOI：
10.1094/cchem.2001.78.3.303
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发表时间：
2001-05
期刊：
影响因子：
2.4
通讯作者：
T. Beta;H. Corke;John R. N. Taylor;L. Rooney
中科院分区：
文献类型：
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作者：
T. Beta;H. Corke;John R. N. Taylor;L. Rooney
摘要化学处理可以改善高单宁高粱淀粉的理化性质。在湿磨和淀粉分离之前，将高粱Chirimaugute（中等单宁）、DC-75（高单宁）和SV 2（无单宁）浸泡在水、稀HCl（0.9%，v/v）、甲醛（0.05%，v/v）和NaOH（0.3%，w/v）溶液中。测定了淀粉的糊化特性、质构特性和热特性。在NaOH中浸泡导致淀粉具有更高的峰值粘度（PV），冷糊粘度（CPV），和挫折比当水，盐酸，和甲醛使用。用NaOH处理显著缩短了PV时间（Ptime）和PV温度（Ptemp）。NaOH可能会导致一定程度的预胶凝。盐酸处理得到的淀粉具有较高的P温度和P时间，大概是由于延迟颗粒膨胀。凝胶硬度在很大程度上取决于淀粉含量。经NaOH处理的淀粉颗粒中DC-75淀粉凝胶的低硬度略有改善。公司简介
ABSTRACT Chemical treatments in wet milling could improve the physico-chemical properties of starch isolated from high-tannin sorghums. Sorghums Chirimaugute (medium-tannin), DC-75 (high-tannin), and SV2 (tannin-free) were steeped in water, dilute HCl (0.9%, v/v), formaldehyde (0.05%, v/v), and NaOH (0.3%, w/v) solutions before wet milling and starch separation. Pasting, textural, and thermal properties of starch were determined. Steeping in NaOH resulted in starches with higher peak viscosity (PV), cool paste viscosity (CPV), and setback than when water, HCl, and formaldehyde were used. The time to PV (Ptime) and PV temperature (Ptemp) were markedly reduced by treatment with NaOH. NaOH could have caused a degree of pregelatinization. HCl treatment gave starches with higher Ptemp and P time, presumably due to delayed granule swelling. Gel hardness was largely determined by the starch amylase content. The low hardness of DC-75 starch gels was slightly improved in NaOH-treated grains. Gelatinization tempera...