Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels
Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels
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DOI：
10.1002/star.201400143
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发表时间：
2015-03-01
期刊：
影响因子：
2.3
通讯作者：
Wang, Min
中科院分区：
文献类型：
--
作者：
Liu, Hang;Lv, Manman;Wang, Min
苦荞具有营养和保健功效，在中国已经食用了很多年。然而，其主要成分淀粉限制了苦荞在食品工业中的应用范围。在这项研究中，提取了苦荞淀粉 (TBS)，并在不同的水分含量 (20-35%) 下进行热湿处理 (HMT)。 HMT 后，天然淀粉的溶解度和溶胀力均显着下降。在HMT改性TBS中，随着水分含量的增加，吸油能力下降，吸水能力增加。原淀粉典型的A型X射线衍射图不受HMT影响。糊化温度、糊化温度范围和相对结晶度随着水分含量的增加而增加。然而，淀粉凝胶的峰值粘度、糊化焓、硬度和粘附性随着水分含量的增加而显着降低。这些结果表明，HMT可以改变TBS的结构和理化性质，以提高其热稳定性并扩大其应用范围。
Tartary buckwheat, which has nutritional and health benefits, has been consumed in China for so many years. However, its predominant component, starch, limits the application range of tartary buckwheat in the food industry. In this study, tartary buckwheat starch (TBS) was extracted and subjected to heat-moisture treatment (HMT) at different moisture levels (20-35%). Both the solubility and swelling power of native starch significantly decreased following HMT. In HMT-modified TBS, oil absorption capacity decreased and water absorption capacity increased with increasing moisture level. The typical A-type X-ray diffraction pattern of native starch was not affected by HMT. Gelatinization temperature, gelatinization temperature range, and relative crystallinity increased with increasing moisture level. However, peak viscosity, gelatinization enthalpy, hardness, and adhesiveness of starch gels significantly decreased with moisture level. These results revealed that the structure and physicochemical properties of TBS can be modified by HMT to improve its thermal stability and extend its application range.