Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Ste. Anne de Bellevue, Québec, H9X 3V9, Canada.
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Ste. Anne de Bellevue, Québec, H9X 3V9, Canada.
Carbohydr Polym. 2016 Oct 5;150:299-307. doi: 10.1016/j.carbpol.2016.05.039. Epub 2016 May 16.
In this study, effects of a 30min high pressure (HP) treatment (200-600MPa) at room temperature on the rheological, thermal and morphological properties of resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0.25, 0.50 and 1.0% w/v) dispersions were evaluated. Results showed that the storage modulus (G'), loss modulus (G''), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with an increase pressure level, and demonstrated a bi-phasic behavior. HP treated RS/LBG samples were predominantly either solid like (G'>G'') or viscous (G''>G'), depending on the pressure level and LBG concentrations. Differential scanning calorimetry (DSC) analysis of the pressurized mixtures showed a major effect on gelatinization temperatures (To, Tp,), and it was observed that RS/LBG mixtures gelatinized completely at ≥400MPa with a 30min holding time. Confocal laser scanning microscopy (CLSM) images confirmed that at 600MPa, RS/LBG mixtures retained granular structures and their complete disintegration was not observed even at the endpoint of the gelatinization.
本研究旨在评估 30 分钟室温高压（HP）处理（200-600MPa）对抗性玉米淀粉（RS）（5%w/w）和槐豆胶（LBG）（0.25、0.50 和 1.0%w/v）分散体流变学、热学和形态特性的影响。结果表明，随着压力水平的升高，淀粉/胶（RS/LBG）混合物的储能模量（G'）、损耗模量（G''）和表观黏度值均得到增强，并呈现双相行为。HP 处理后的 RS/LBG 样品主要表现为固态（G'>G''）或粘性（G''>G'），这取决于压力水平和 LBG 浓度。加压混合物的差示扫描量热法（DSC）分析表明对胶凝温度（To、Tp）有重大影响，观察到在≥400MPa 且保持 30 分钟的条件下，RS/LBG 混合物完全胶凝。共焦激光扫描显微镜（CLSM）图像证实，在 600MPa 下，RS/LBG 混合物保留颗粒结构，即使在胶凝终点也未观察到其完全解体。
