A kinetics-based decomposition approach to reveal the nature of starch asymmetric gelatinization thermograms at non-isothermal conditions.
A kinetics-based decomposition approach to reveal the nature of starch asymmetric gelatinization thermograms at non-isothermal conditions.
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DOI：
10.1016/j.foodchem.2020.128697
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发表时间：
2020-11
期刊：
影响因子：
8.8
通讯作者：
Cheng Li;Yiming Hu
中科院分区：
文献类型：
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作者：
Cheng Li;Yiming Hu
在非等温条件下限制水分含量的淀粉糊化是许多淀粉类食品加工中常见的工业过程，而其不对称差示扫描量热图的性质仍然不确定。这项研究首次建立了一个基于动力学的数学模型，该模型可以产生与实验结果基本相同的糊化热图参数化。更重要的是，该模型能够将凝胶化热图分解为基于动力学的子模式，并揭示隐藏的特征。将该方法应用于9种不同植物来源的淀粉，并与它们的片层结构进行了相关分析，结果表明，天然淀粉颗粒中存在着不同热稳定性、排列方式不同的半晶片层基团（亚组分）。这为更好地理解淀粉的结构-性能关系提供了途径，并为食品制造商通过理解和区别控制淀粉糊化子组分来生产功能性食品提供了有益的指导。
Starch gelatinization under non-isothermal conditions with limited moisture content is a common industrial process involved in the processing of many starchy foods, while the nature of its asymmetric differential scanning calorimetry thermograms is still undefinable. This study for the first time developed a kinetics-based mathematical model, which could yield a parameterization of gelatinization thermograms that are essentially the same as experimental ones. Even more, the model is capable of decomposing gelatinization thermograms into kinetics-based sub-patterns, and revealing hidden features. By applying this newly developed methodology to nine starches with different plant origins and correlated with their lamellar structures, the results indicated that distinctly arranged groups (sub-components) of semi-crystalline lamellae with different thermal stabilities are existed in the native starch granules. This gives ways to better understand starch structure-property relations, and suggests useful directions for food manufactures to produce functional foods by understanding and differentially controlling the starch gelatinization sub-components.