Characterization of starch-water interactions and their effects on two key functional properties: starch gelatinization and retrogradation
Characterization of starch-water interactions and their effects on two key functional properties: starch gelatinization and retrogradation
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DOI：
10.1016/j.cofs.2020.12.018
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发表时间：
2021-01-18
影响因子：
9.9
通讯作者：
Campanella, Osvaldo H.
中科院分区：
文献类型：
--
作者：
Donmez, Dila;Pinho, Lorena;Campanella, Osvaldo H.
淀粉复杂而独特的结构与加工和储存过程中存在的条件有关，并有助于与水的特定相互作用。这些相互作用可导致淀粉转变，如糊化和凝沉，这在食品和非食品应用中具有关键重要性。淀粉的结构-功能能力取决于淀粉颗粒的吸水能力和在水介质中的分散能力。盐、糖、非淀粉多糖、蛋白质和脂质的存在会影响淀粉在水性介质中的行为，这受到淀粉与这些成分的竞争性相互作用的影响。糊化和凝沉与淀粉与水的相互作用有关。第一种现象描述了在剪切和温度存在下以及在过量水下淀粉分子的吸水，而第二种现象描述了在有限的水可用性下淀粉分子的相互作用。
The complex and unique structure of starches is associated to the conditions existing during processing and storage and contribute to specific interactions with water. These interactions can lead to starch transitions such as gelatinization and retrogradation, which have key importance in food and non-food applications. Water content plays a critical role in the structure-function capacity of starches, which depend on starch granules capacity to adsorb water and disperse in aqueous media. The presence of salt, sugars, non-starch polysaccharides, proteins, and lipids influences starch behavior in aqueous media, affected by competitive interactions of starch with these constituents. Gelatinization and retrogradation are associated to the interaction of starches with water. The first phenomenon describes water absorption by the starch molecules in the presence of shear and temperature and under excess of water whereas the second phenomenon describes the interaction of starch molecules under limited water availability.