Department of Food Product Development, Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, India.
Department of Food Product Development, Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur 613005, Tamil Nadu, India.
Food Chem. 2019 Jan 15;271:457-465. doi: 10.1016/j.foodchem.2018.07.197. Epub 2018 Jul 30.
Foxtail millet starch was modified by annealing (AS), ultra-sonication (US) and a combination of the two treatments (annealing and ultra-sonication (AUS) or ultra-sonication and annealing (UAS)) and they were characterized. Compared to the native starch (NS), modified starches particularly UAS contained the highest amylose (27.96%). Ultra-sonication prior to annealing had a predominant effect on resistant starch (RS) level (UAS-45.59%). Among the modified starches, UAS had exhibited superior resistance to acidic (0.94) and shear (0.68) stability. Sonication, when used as the second treatment (AUS) elevated the final viscosity compared to its counter ones possibly due to the effects of cavitation promoted by sonication treatment. UAS had showed an A-type diffraction pattern and dominant peaks in FT-IR spectra. It can be inferred that dual modification of starch by ultra-sonication followed by annealing had exhibited the most desirable properties such as high acid and shear resistance, high freeze-thaw stability and improved gel texture.
对黍米淀粉进行退火（AS）、超声（US）和两种处理（退火和超声（AUS）或超声和退火（UAS））的组合改性，并对其进行了表征。与天然淀粉（NS）相比，改性淀粉特别是 UAS 含有最高的直链淀粉（27.96%）。超声预处理对抗性淀粉（RS）水平（UAS-45.59%）有主要影响。在改性淀粉中，UAS 表现出对酸性（0.94）和剪切（0.68）稳定性的优异抗性。当超声作为第二处理（AUS）使用时，与对照相比，最终粘度升高，这可能是由于超声处理促进空化的影响。UAS 表现出 A 型衍射图案和 FT-IR 光谱中的主要峰。可以推断，通过超声随后退火对淀粉进行双重改性表现出最理想的性质，如高酸和剪切抗性、高冻融稳定性和改善的凝胶质地。
