School of Environmental Science and Engineering, Anhui Normal University, Wuhu 241002, People's Republic of China; School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Food Chem. 2019 Mar 1;275:8-14. doi: 10.1016/j.foodchem.2018.09.079. Epub 2018 Sep 17.
The effects of microwave treatment (MT), heat-moisture treatment (HMT) and autoclaving treatment (GT) on the structural and physicochemical characteristics of lycoris starch (LS) were investigated. The HMT-LS and GT-LS particles were larger and rougher with block-like characteristics compared to the LS particles. The XRD results revealed that HMT and GT converted native starch (A-type) into B-type starch. The density of the starch crystallization zone after HMT and GT was higher than that of LS, while MT had the weakest effect. The solubility and swelling power of MT-LS, HMT-LS and GT-LS were significantly (p < 0.05) lower at 65 and 95 °C, but opposite trends were observed at 55 °C. The RVA viscograms for MT-LS, HMT-LS, and GT-LS showed a lower breakdown and setback value compared to that of LS, reflecting stronger starch aggregations and lower retrogradation tendencies. Additionally, both G' and G″ of the treated starch were lower, which indicated weaker gel structures.
研究了微波处理（MT）、湿热处理（HMT）和高压蒸煮处理（GT）对石蒜淀粉（LS）结构和理化特性的影响。与 LS 颗粒相比，HMT-LS 和 GT-LS 颗粒更大、更粗糙，具有块状特征。XRD 结果表明，HMT 和 GT 将天然淀粉（A型）转化为 B 型淀粉。HMT 和 GT 后淀粉结晶区的密度高于 LS，而 MT 的影响最小。在 65 和 95°C 下，MT-LS、HMT-LS 和 GT-LS 的溶解度和膨胀力显著（p < 0.05）降低，但在 55°C 下则相反。与 LS 相比，MT-LS、HMT-LS 和 GT-LS 的 RVA 黏度图谱表现出较低的崩解值和回生值，反映出更强的淀粉聚集和更低的回生趋势。此外，处理后的淀粉的 G'和 G″均较低，表明凝胶结构较弱。
