Effect of heat-moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch.
Effect of heat-moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch.
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DOI：
10.1002/fsn3.2622
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发表时间：
2021-12
影响因子：
3.9
通讯作者：
Zhang C
中科院分区：
文献类型：
--
作者：
Wu C;Ji G;Gao F;Qian JY;Zhang L;Li Q;Zhang C
以沙米（Agriophyllum squarrosum）小颗粒淀粉为原料，在不同含水率（MCs，15%~ 30%）下进行湿热处理。在MC≤ 20%的情况下，较高的MC导致淀粉级的增加（即，短程和晶体结构），颗粒形态不变。然而，进一步升高的MC（>20%）逐渐破坏颗粒形态和淀粉有序性。同时，随着MC的增加，HMT逐渐使片层结构消失。HMT改性淀粉的这些结构演变导致更高的热稳定性、更高的糊化温度、更低的糊化粘度和更弱的消化性。特别地，在20%MC下直接应用于沙米淀粉中的HMT获得了最高量的SDS和RS（23.6%），其是天然淀粉的2.2倍。因此，通过控制MC，HMT可以对小颗粒沙米淀粉进行调制，以扩大其在食品生产中的应用范围。采用HMT对小颗粒淀粉进行改性。HMT期间较高的MC（≤20%）增加了淀粉的顺序，颗粒形态不变，HMT-20%在淀粉中产生最高量的SDS和RS。HMT可通过控制MC来调制沙米淀粉。
A small granule starch from sand rice (Agriophyllum squarrosum) was subjected to heat‐moisture treatment (HMT) at different moisture contents (MCs,15%–30%). With MC≤20%, a higher MC resulted in increases in the starch orders (i.e., short‐range and crystalline structure) with unchanged granule morphology. Nonetheless, a further elevated MC (>20%) gradually destroyed the granule morphology and starch orders. Also, HMT gradually vanished the lamellar structure as MC increased during HMT. These structural evolutions in HMT‐modified starch resulted in greater thermal stability, higher pasting temperature, lower pasting viscosity and weakened digestibility. Particularly, HMT applied directly in sand rice starch at 20% MC obtained the highest amount of SDS and RS (23.6%), which was 2.2‐fold higher than that of native starch. Therefore, the small granule sand rice starch can be modulated by HMT through controlled MC to expand their application range in food production. A small granule starch was modified by HMT. A higher MC (≤20%) during HMT increased starch orders with unaltered granule morphology, and HMT‐20% produced the highest amount of SDS and RS in starch. The sand rice starch can be modulated by HMT through controlled MC.
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