State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil.
Federal University of Grande Dourados, Dourados-Itahum, Km 12, 79804-970 Dourados, MS, Brazil.
Food Chem. 2018 Oct 30;264:435-442. doi: 10.1016/j.foodchem.2018.05.021. Epub 2018 May 4.
Organic amaranth starch (Amaranthus caudatus) was studied after heat-moisture treatment (HMT) using different moisture contents and different times. The starch extracted by the aqueous method presented low lipid and protein content. After HMT, an increase in the thermal stability was identified. The onset and peak temperatures were higher with an increase in moisture content and the times used in the modification. The gelatinisation enthalpy varied due to the heterogeneity of the crystals formed after the structural reorganisation caused by HMT. The relative crystallinity was lower for the physically modified starches. An increase in the pasting temperature was accompanied by a decrease in the viscosity, setback and breakdown, which were proportional to the moisture and time used. The morphology of the HMT-modified samples was not altered; however, agglomerations were noted. Low levels of dispersion homogeneity and suspension stability were observed for the modified samples due to the strong presence of agglomerates.
对经过湿热处理（HMT）的有机苋菜淀粉（Amaranthus caudatus）进行了研究，使用了不同的水分含量和不同的时间。水提法提取的淀粉具有低脂肪和低蛋白质含量。经过 HMT 后，发现其热稳定性增加。随着水分含量和改性时间的增加，起始温度和峰值温度升高。由于 HMT 引起的结构重组导致形成的晶体不均匀，因此糊化焓发生了变化。相对结晶度较低的是物理改性淀粉。随着糊化温度的升高，粘度、回生和崩溃降低，这与水分和时间成正比。HMT 改性样品的形态没有改变，但注意到有团聚现象。由于团聚物的强烈存在，改性样品的分散均匀性和悬浮稳定性较低。
