不同 pH 值下预糊化和颗粒状冷水膨胀玉米淀粉的物理性质。
Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values.
机构信息
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; ARC Industrial Transformation Training Centre for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales, 2650, Australia; School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, New South Wales, 2650, Australia.
出版信息
Int J Biol Macromol. 2016 Oct;91:730-5. doi: 10.1016/j.ijbiomac.2016.06.020. Epub 2016 Jun 8.
The aim of this study was to investigate the influence of pH changes (3, 5, 7 and 9) on physical properties of pregelatinized (PG) and granular cold water swelling (GCWS) maize starches. In acidic pH, PG starches were fragmented; however, GCWS starches mainly reserved their granular integrity but were shriveled. For both modified starches the water absorption, cold water viscosity, textural parameters, turbidity and freeze-thaw stability of the samples decreased whereas water solubility increased at pH 3 and 5. On the other hand, alkaline pH did not bring about evident changes on morphology of PG starch but the surface of GCWS starch became smoother. Water absorption, solubility, rheological and mechanical properties, freeze-thaw stability and turbidity of the starch pastes increased at high pH values. Overall, both starches were more stable at alkaline pH compared to acidic pH values and GCWS starch was more resistance to pH changes than PG starch.
本研究旨在探讨 pH 值变化（3、5、7 和 9）对预糊化（PG）和颗粒冷水膨胀（GCWS）玉米淀粉物理性质的影响。在酸性 pH 值下，PG 淀粉被碎片化；然而，GCWS 淀粉主要保持其颗粒完整性但收缩。对于这两种改性淀粉，样品的吸水率、冷水黏度、质构参数、浊度和冻融稳定性降低，而在 pH 值为 3 和 5 时，溶解度增加。另一方面，碱性 pH 值不会对 PG 淀粉的形态产生明显影响，但 GCWS 淀粉的表面变得更加光滑。在高 pH 值下，淀粉糊的吸水率、溶解度、流变和力学性能、冻融稳定性和浊度增加。总的来说，与酸性 pH 值相比，两种淀粉在碱性 pH 值下更稳定，而且 GCWS 淀粉比 PG 淀粉更能抵抗 pH 值变化。
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