School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
Int J Biol Macromol. 2014 Jul;68:86-91. doi: 10.1016/j.ijbiomac.2014.04.032. Epub 2014 Apr 24.
Normal corn starch (CS) and waxy corn starch (WCS) were impregnated with xanthan gum (1% based on starch) and heat-treated using a microwave in a dry state for 0, 4, or 6min (CS-X0, CS-X4, CS-X6, WCS-X0, WCS-X4, WCS-X6), respectively. Effects of the microwave-assisted dry heating (MADH) on pasting, morphological, and structural properties were evaluated. The results revealed that the viscosity of both the CS and WCS with xanthan increased compared with untreated samples after MADH, and the effect on WCS was more obvious. The syneresis values showed that the water-holding ability of CS-X6 and WCS-X6 increased, and that value of CS was lower than that of WCS after MADH with xanthan. The MADH with xanthan reduced the To, Tc, Tp, and ΔH values of both the CS and WCS. After MADH, the particle morphology of the starch-xanthan connected more densely, especially WCS, and the gelatinized samples exhibited a strong and smooth laminar structure. The Fourier transform Infrared Spectroscopy (FTIR) displayed that the absorption peak width of both CS-X6 and WCS-X6 became larger. X-ray diffraction showed that the crystallinity of CS-X6 and WCS-X6 decreased slightly as a result of MADH, and the crystalline pattern remained A-type.
普通玉米淀粉（CS）和蜡质玉米淀粉（WCS）用黄原胶（基于淀粉的 1%）浸渍，然后在干燥状态下用微波分别加热 0、4 或 6 分钟（CS-X0、CS-X4、CS-X6、WCS-X0、WCS-X4、WCS-X6）。评估了微波辅助干法加热（MADH）对糊化、形态和结构特性的影响。结果表明，与未经 MADH 处理的样品相比，经过 MADH 处理后，含有黄原胶的 CS 和 WCS 的粘度均增加，对 WCS 的影响更为明显。离浆值表明 CS-X6 和 WCS-X6 的持水能力增加，并且 MADH 后 CS 的持水能力低于 WCS。MADH 与黄原胶一起降低了 CS 和 WCS 的 To、Tc、Tp 和ΔH 值。经过 MADH 处理后，淀粉-黄原胶的颗粒形态连接得更加紧密，尤其是 WCS，糊化样品呈现出强烈而光滑的层状结构。傅里叶变换红外光谱（FTIR）显示，CS-X6 和 WCS-X6 的吸收峰宽度都变大了。X 射线衍射表明，由于 MADH，CS-X6 和 WCS-X6 的结晶度略有下降，但结晶模式仍保持 A 型。
