State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
Food Chem. 2019 Jun 30;284:53-59. doi: 10.1016/j.foodchem.2019.01.095. Epub 2019 Jan 22.
In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions. Heating starch-water mixtures at 50 °C, a temperature below onset temperature (T) of starch gelatinization, resulted in disruption of long- and short-range ordered structure, as measured by differential scanning calorimetry, X-ray diffraction and laser confocal micro-Raman spectroscopy, and the extent of disruption was greater when starch was heated at higher water content. At low water content (23-44%), heating duration had little effect on gelatinization behavior of starch, whereas at higher water content (54-75%), longer duration of heating resulted in greater disruption of multiscale structure of starch. From this study, we concluded that the gelatinization endotherm of starch does not represent the complete gelatinization behavior, and starch gelatinization initiates earlier than T. Longer duration of heating caused a greater disruption of starch structure at high water content than at low water content.
本研究采用不同条件加热的淀粉-水混合物，研究了小麦淀粉的糊化行为。在 50°C 的温度下加热淀粉-水混合物，低于淀粉糊化起始温度 (T)，通过差示扫描量热法、X 射线衍射和激光共聚焦微拉曼光谱测量，导致长程和短程有序结构的破坏，并且当淀粉在较高的含水量下加热时，破坏的程度更大。在低含水量 (23-44%) 下，加热时间对淀粉的糊化行为影响不大，而在高含水量 (54-75%) 下，较长的加热时间会导致淀粉的多尺度结构受到更大的破坏。本研究得出结论，淀粉的糊化热焓并不代表完整的糊化行为，淀粉的糊化起始于 T 之前。在高含水量下，加热时间的延长比在低含水量下更能破坏淀粉结构。
