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淀粉在微波加热下的全时响应。

Full-time response of starch subjected to microwave heating.

机构信息

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.

School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.

出版信息

Sci Rep. 2017 Jun 21;7(1):3967. doi: 10.1038/s41598-017-04331-2.

DOI:10.1038/s41598-017-04331-2
PMID:28638148
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5479818/
Abstract

The effect of non-ionizing microwave radiation on starch is due to a gelatinization temperature range that changes starch structure and properties. However, the changes in starch upon microwave heating are observable throughout the heating process. We compared the effects on starch heating by microwaves to the effects by rapid and regular conventional heating. Our results show that microwave heating promotes the rapid rearrangement of starch molecules at low temperatures; starch showed a stable dielectric response and a high dielectric constant. Microwave heating changed the Cole-Cole curve and the polarization of starch suspension at low temperatures. A marked transition at 2.45 GHz resulted in a double-polarization phenomenon. At temperatures below gelatinization, microwave-induced dielectric rearrangement and changes in the polarization characteristics of starch suspensions reduced the absorption properties; at temperatures above gelatinization, these characteristics became consistent with conventional heating. Throughout the heating process, microwaves change the electrical response and polarization characteristics of the starch at low temperatures, but on the macro level, there is no enhancement of the material's microwave absorption properties. In contrast, with the warming process, the starch exhibited a "blocking effect", and the absorption properties of the starch quickly returned to the level observed in conductive heating after gelatinization.

摘要

非电离微波辐射对淀粉的影响归因于一个糊化温度范围，该范围改变了淀粉的结构和性质。然而，在微波加热过程中可以观察到淀粉的变化。我们比较了微波加热和快速常规加热对淀粉加热的影响。我们的结果表明，微波加热促进了淀粉分子在低温下的快速重排；淀粉表现出稳定的介电响应和高介电常数。微波加热改变了淀粉悬浮液在低温下的科尔-科尔曲线和极化。在 2.45GHz 时出现明显的转变，导致双极化现象。在糊化温度以下，微波诱导的介电重排和淀粉悬浮液的极化特性的变化降低了吸收特性；在糊化温度以上，这些特性与常规加热变得一致。在整个加热过程中，微波在低温下改变淀粉的电响应和极化特性，但在宏观水平上，并没有增强材料的微波吸收特性。相比之下，随着升温过程的进行，淀粉表现出“阻塞效应”，并且在淀粉糊化后，其吸收特性迅速恢复到在导电加热中观察到的水平。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/eb60a646b176/41598_2017_4331_Fig10_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/c59c885a1202/41598_2017_4331_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/36d43ea25072/41598_2017_4331_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/e8468d274070/41598_2017_4331_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/ff97ddd9a983/41598_2017_4331_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/70dbd35434b9/41598_2017_4331_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/f1ad782f0891/41598_2017_4331_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/769ceafe20d3/41598_2017_4331_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/10726d4ba7e7/41598_2017_4331_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/225fb6b7f626/41598_2017_4331_Fig9_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/eb60a646b176/41598_2017_4331_Fig10_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/c59c885a1202/41598_2017_4331_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/36d43ea25072/41598_2017_4331_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/e8468d274070/41598_2017_4331_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/ff97ddd9a983/41598_2017_4331_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/70dbd35434b9/41598_2017_4331_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/f1ad782f0891/41598_2017_4331_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/769ceafe20d3/41598_2017_4331_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/10726d4ba7e7/41598_2017_4331_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/225fb6b7f626/41598_2017_4331_Fig9_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5325/5479818/eb60a646b176/41598_2017_4331_Fig10_HTML.jpg

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本文引用的文献

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Carbohydr Polym. 2013 Sep 12;97(2):406-12. doi: 10.1016/j.carbpol.2013.05.021. Epub 2013 May 18.
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