PASTING, THERMAL, HYDRATION, AND FUNCTIONAL PROPERTIES OF ANNEALED AND HEAT-MOISTURE TREATED STARCH OF SWORD BEAN (CANAVALIA GLADIATA)
PASTING, THERMAL, HYDRATION, AND FUNCTIONAL PROPERTIES OF ANNEALED AND HEAT-MOISTURE TREATED STARCH OF SWORD BEAN (CANAVALIA GLADIATA)
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DOI：
10.1080/10942910903160331
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发表时间：
2011-01-01
影响因子：
2.9
通讯作者：
Adebowale, Kayode O.
中科院分区：
文献类型：
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作者：
Olu-Owolabi, B. Iromidayo;Afolabi, T. Adeniyi;Adebowale, Kayode O.
研究了退火（ANN）和湿热处理（HMT）对剑豆淀粉理化性质和功能性质的影响。糊化特性之间的淀粉显着差异，与峰值粘度范围从399.17 RVU至438.33 RVU，但是，所有的淀粉表现出“C型”类有限的溶胀。HMT淀粉具有最高的糊化温度，而糊化焓变，Hgel的原淀粉，（13.82 J/g）高于改性淀粉（1.39-6.74 J/g）。所有淀粉的溶解度和溶胀度均随温度的升高而增加。淀粉的吸油量和吸水量分别为3.24-3.91 g/g和2.42-3.35 g/g。HMT（在25%和30%水分水平下）将淀粉的X射线衍射图从“B”型改变为“C”型。扫描电子显微镜结果显示淀粉颗粒为光滑的椭球体，中心有凹陷，水热改性对颗粒的形貌和尺寸影响不大。水热改性在不破坏淀粉颗粒的情况下，改善了淀粉的理化性质和功能性质。
The effects of annealing (ANN) and heat-moisture treatments (HMT) on the physicochemical and functional properties of Sword bean starches were investigated. The pasting properties differ significantly among the starches, with peak viscosity ranging from 399.17 RVU to 438.33 RVU; however, all the starches exhibited 'Type C' class with restricted swelling. The HMT starches had the highest gelatinization temperature, while change in enthalpy of gelatinization, Hgel of the native starch, was higher (13.82 J/g) than that of the modified starches (1.39-6.74 J/g). The solubility and swelling power of all the starches increased as the temperature increased. The oil and water absorption capacity of the starches ranges between 3.24-3.91 g/g and 2.42-3.35 g/g, respectively. HMT (at 25 and 30% moisture level) changes the X-ray diffraction pattern of the starch from Type 'B' to Type 'C'. The Scanning electron micrograph results revealed the starch granules with smooth ellipsoids and indentation in their centre, hydrothermal modification showed little effect on the morphology and size of the granules. Hydrothermal modification improved the physicochemical and functional properties of the starch without destroying the granule of the starch.