Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
Food Chem. 2018 Apr 15;245:385-393. doi: 10.1016/j.foodchem.2017.10.117. Epub 2017 Nov 5.
Native acorn starch had high purity and the granules were mainly elliptical and spherical with the mean diameter of 7.32 μm. Hydrothermal modifications slightly changed the morphology. The solubility, swelling properties and amylose leaching of acorn starch were mostly influenced by Heat-moisture treatment (HMT). XRD pattern of native starch (C-type) did not change on hydrothermal modifications, but native and annealing (ANN) modified starches showed the most crystallinity. DSC results showed that the gelatinization temperatures and enthalpy of native starch were 59.9, 71.3, and 80.6 °C and -14.9 mJ/mg, respectively, and hydrothermal treatments generally increased the gelatinization temperatures. Regarding to RVA results, peak, breakdown, trough, setback, and final viscosities of native starch were 415, 143, 272, 168, and 440 RVU, respectively, and viscosity parameters of native starch were mainly more than those of hydrothermally modified starches. Generally, the intensity of the effects of hydrothermal modifications followed the order: HMT > dual modifications > ANN.
天然橡实淀粉纯度高，颗粒主要呈椭圆形和球形，平均粒径为 7.32μm。湿热改性轻微改变了其形态。热-湿处理（HMT）主要影响橡实淀粉的溶解度、溶胀性能和直链淀粉浸出率。天然淀粉（C 型）的 XRD 图谱在湿热改性后没有变化，但天然淀粉和退火（ANN）改性淀粉的结晶度最高。DSC 结果表明，天然淀粉的糊化温度和焓分别为 59.9、71.3 和 80.6°C 和-14.9 mJ/mg，湿热处理通常会提高其糊化温度。就 RVA 结果而言，天然淀粉的峰值、崩解值、低谷值、回差值和最终黏度分别为 415、143、272、168 和 440 RVU，且天然淀粉的黏度参数主要高于湿热改性淀粉。一般来说，湿热改性的影响强度顺序为：HMT＞双重改性＞ANN。
