Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry.
作者： Yi Liu , Jinglin Yu , Les Copeland , Shuo Wang , Shujun Wang
DOI: 10.1016/J.FOODCHEM.2019.01.095
关键词: High water content 、 Endotherm 、 Wheat starch 、 Chemical engineering 、 Heating time 、 Starch gelatinization 、 Water content 、 Starch 、 Chemistry 、 Differential scanning calorimetry
摘要: Abstract In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions. Heating at 50 °C, a temperature below onset (To) gelatinization, resulted in disruption long- and short-range ordered structure, as measured by differential scanning calorimetry, X-ray diffraction laser confocal micro-Raman spectroscopy, extent greater when higher water content. At low content (23–44%), heating duration had little effect on starch, whereas (54–75%), longer multiscale structure starch. From we concluded endotherm does not represent complete behavior, initiates earlier than To. Longer caused high
sci-hub.se 参考文章(27)
Hyun-Seok Kim, Kerry C. Huber, Physicochemical properties and amylopectin fine structures of A- and B-type granules of waxy and normal soft wheat starch. Journal of Cereal Science. ,vol. 51, pp. 256- 264 ,(2010) , 10.1016/J.JCS.2009.11.015
Shujun Wang, Yue Sun, Jinrong Wang, Shuo Wang, Les Copeland, Molecular disassembly of rice and lotus starches during thermal processing and its effect on starch digestibility Food & Function. ,vol. 7, pp. 1188- 1195 ,(2016) , 10.1039/C6FO00067C
Shujun Wang, Xiu Zhang, Shuo Wang, Les Copeland, Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization Scientific Reports. ,vol. 6, pp. 28271- 28271 ,(2016) , 10.1038/SREP28271
Shujun Wang, Shaokang Wang, Peng Guo, Lu Liu, Shuo Wang, Multiscale Structural Changes of Wheat and Yam Starches during Cooking and Their Effect on in Vitro Enzymatic Digestibility Journal of Agricultural and Food Chemistry. ,vol. 65, pp. 156- 166 ,(2017) , 10.1021/ACS.JAFC.6B04272
Shujun Wang, Shaokang Wang, Lu Liu, Shuo Wang, Les Copeland, Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility Journal of Agricultural and Food Chemistry. ,vol. 65, pp. 1697- 1706 ,(2017) , 10.1021/ACS.JAFC.6B04044
Yaiza Benavent-Gil, Cristina M. Rosell, Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes. International Journal of Biological Macromolecules. ,vol. 103, pp. 587- 595 ,(2017) , 10.1016/J.IJBIOMAC.2017.05.089
Ming Li, Sushil Dhital, Yimin Wei, Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities Comprehensive Reviews in Food Science and Food Safety. ,vol. 16, pp. 1042- 1055 ,(2017) , 10.1111/1541-4337.12272
Shujun Wang, Chen Chao, Fengjuan Xiang, Xiu Zhang, Shuo Wang, Les Copeland, New insights into gelatinization mechanisms of cereal endosperm starches. Scientific Reports. ,vol. 8, pp. 3011- ,(2018) , 10.1038/S41598-018-21451-5
Y. Pomeranz, D. B. Bechtel, I. Zayas, L. Kaleikau, Size-distribution of wheat starch granules during endosperm development. Cereal Chemistry. ,vol. 67, pp. 59- 63 ,(1990)
Joseph Chrastil, Improved colorimetric determination of amylose in starches or flours Carbohydrate Research. ,vol. 159, pp. 154- 158 ,(1987) , 10.1016/S0008-6215(00)90013-2