Dual modification of taro starch by microwave and other heat moisture treatments
Dual modification of taro starch by microwave and other heat moisture treatments
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DOI：
10.1016/j.ijbiomac.2016.07.040
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发表时间：
2016-11-01
影响因子：
8.2
通讯作者：
Sit, Nandan
中科院分区：
文献类型：
--
作者：
Deka, Dhritiman;Sit, Nandan
研究了微波（HMTI）、高压釜（HMT 2）和热风炉（HMT 3）单处理以及微波+高压釜（HMT 4）和微波+热风炉（HMT 5）双处理对含水量为25%（w/w）的芋头淀粉理化性质的影响。除HMT 3外，改性淀粉的直链淀粉含量增加。对于双改性淀粉，观察到淀粉颗粒的物理完整性损失。所有改性淀粉的溶胀性和溶解性均增加。HMTI和HMT 5改性淀粉的峰值粘度高于原淀粉，而其他改性淀粉的峰值粘度低于原淀粉。除HMT 4外，其余变性淀粉的持粘度和终粘度均高于原淀粉。改性淀粉的冻融稳定性也优于原淀粉。(C)© 2016 Elsevier B. V.版权所有。
Effect of heat moisture treatment on the physicochemical properties of taro starch with 25% moisture (w/w) modified by single treatments of microwave (HMTI), autoclave (HMT2) and hot air oven (HMT3), and dual treatments of microwave followed by autoclave (HMT4) and microwave followed by hot air oven (HMT5) were investigated. Amylose contents of the modified starches increased except for HMT3. A loss of physical integrity of the starch granules were observed for dual modified starches. The swelling and solubility of all the modified starches increased. The peak viscosities of starches modified by HMTI and HMT5 were found to be higher whereas for other modified starches it was lower than that of native starch. The holding and final viscosities of all the modified starches except HMT4 were higher than native starch. The freeze-thaw stabilities of the modified starches were also found to be better than that of native starch. (C) 2016 Elsevier B.V. All rights reserved.