Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Department of Nutrition and Food Hygiene, Hainan Medical University, Haikou, Hainan 571199, PR China.
Carbohydr Polym. 2018 Oct 15;198:233-240. doi: 10.1016/j.carbpol.2018.06.043. Epub 2018 Jun 11.
The recrystallization behavior of starch microspheres (SMs) prepared by temperature cycling in aqueous two-phase system (ATPS) was investigated. The SMs were carried out under the temperature-cycled treatment at 4°C, 30°C or 4/30°C for 2 to 20 days. X-ray diffraction (XRD) results showed that the crystalline structure of SMs were different from that of degraded cassava starch. Compared to degraded cassava starch, the relative crystallinity of SMs under different temperature decreased, and the increase in relative crystallinity with the storage time was observed. All gelatinization temperature parameters (T, T and T) and enthalpy of gelatinization (ΔH) of SMs decreased compared with degraded cassava starch. However, these values of SMs stored at 30°C were higher than that of SMs stored at 4°C and 4/30°C. The Avrami equation was applied to analysis the recrystallization behaviors of SMs. The stability test showed that the samples stored at 30°C were more stable than that stored at 4 °C and 4/30°C.
采用温度循环法在双水相体系（ATPS）中制备淀粉微球（SMs），研究了其重结晶行为。SMs 在 4°C、30°C 或 4/30°C 温度循环处理下进行 2 至 20 天。X 射线衍射（XRD）结果表明，SMs 的晶体结构与降解木薯淀粉不同。与降解木薯淀粉相比，SMs 在不同温度下的相对结晶度降低，并且随着储存时间的增加而增加。与降解木薯淀粉相比，SMs 的所有糊化温度参数（T、T 和 T）和焓值（ΔH）均降低。然而，在 30°C 下储存的 SMs 的这些值高于在 4°C 和 4/30°C 下储存的 SMs。采用 Avrami 方程分析了 SMs 的重结晶行为。稳定性测试表明，在 30°C 下储存的样品比在 4°C 和 4/30°C 下储存的样品更稳定。
