School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China.
School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China.
Carbohydr Polym. 2019 May 1;211:266-271. doi: 10.1016/j.carbpol.2019.02.020. Epub 2019 Feb 7.
The adsorption and structure of freeze-thawed (two rounds) corn (FT-CS), wheat (FT-WS), and tapioca (FT-TS) starches were studied and compared to raw samples. The decrease in total oil absorption of freeze-thawed starches was elaborated. Freeze-thawing increased the total water absorption and slightly increased matrix oil absorption with decreased amylose content. Contact angle (CA), Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM) showed that the change in groups and the rougher surface correlated with oleophobicity. The decrease in specific surface area via particle size determination increased the oleophobicity. X-ray diffraction (XRD) indicated that all of the samples were A-type with decreased crystallinity of FT starch. This increased the matrix oil absorption. However, the increase in matrix oil absorption has little effect on the decrease of total oil absorption. In summary, freeze-thawing treatment effectively modified the starches and reduced the lipophilicity of the FT starch.
研究了冻融（两轮）玉米（FT-CS）、小麦（FT-WS）和木薯（FT-TS）淀粉的吸附和结构，并与原样品进行了比较。阐述了冻融淀粉总吸油量的降低。冻融处理增加了总吸水率，略微增加了基质油的吸收，同时降低了直链淀粉的含量。接触角（CA）、傅里叶变换红外光谱（FT-IR）和扫描电子显微镜（SEM）表明，基团的变化和更粗糙的表面与疏油性有关。通过粒度测定，比表面积的减小增加了疏油性。X 射线衍射（XRD）表明，所有样品均为 A 型，FT 淀粉的结晶度降低。这增加了基质油的吸收。然而，基质油吸收的增加对总油吸收的减少影响很小。总之，冻融处理有效地修饰了淀粉，降低了 FT 淀粉的亲脂性。
