Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil; Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil; Healthy Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States.
Food Chem. 2015 Nov 15;187:98-105. doi: 10.1016/j.foodchem.2015.04.037. Epub 2015 Apr 21.
Pinhão starch was modified by annealing (ANN), heat-moisture (HMT) or sonication (SNT) treatments. The starch was also modified by a combination of these treatments (ANN-HMT, ANN-SNT, HMT-ANN, HMT-SNT, SNT-ANN, SNT-HMT). Whole starch and debranched starch fractions were analyzed by gel-permeation chromatography. Moreover, crystallinity, morphology, swelling power, solubility, pasting and gelatinization characteristics were evaluated. Native and single ANN and SNT-treated starches exhibited a CA-type crystalline structure while other modified starches showed an A-type structure. The relative crystallinity increased in ANN-treated starches and decreased in single HMT- and SNT-treated starches. The ANN, HMT and SNT did not provide visible cracks, notches or grooves to pinhão starch granule. SNT applied as second treatment was able to increase the peak viscosity of single ANN- and HMT-treated starches. HMT used alone or in dual modifications promoted the strongest effect on gelatinization temperatures and enthalpy.
本文研究了不同处理方式（退火处理、湿热处理和超声处理）以及不同组合处理方式（退火-湿热处理、退火-超声处理、湿热-退火处理、湿热-超声处理、超声-退火处理、超声-湿热处理）对巴旦木淀粉的影响。采用凝胶渗透色谱法对全淀粉和支链淀粉进行了分析。此外，还对结晶度、形态、溶胀能力、溶解度、糊化特性进行了评估。结果表明，天然淀粉和经单一退火处理及超声处理的淀粉均呈现 CA 型结晶结构，而其他改性淀粉则呈现 A 型结构。经退火处理的淀粉相对结晶度增加，而经单一湿热处理和超声处理的淀粉相对结晶度降低。退火、湿热和超声处理均未在巴旦木淀粉颗粒表面产生明显的裂纹、缺口或凹槽。在单一退火和湿热处理的淀粉中，第二次施加超声处理能够提高峰值黏度。单独使用湿热处理或双重改性处理均可显著提高淀粉的糊化温度和焓值。
