Cordeiro Maria José Missão, Veloso Cristiane Martins, Santos Leandro Soares, Bonomo Renata Cristina Ferreira, Caliari Márcio, Fontan Rafael da Costa Ilhéu
Process Engineering Laboratory, State University of Southwest Bahia, 45700-000 Itapetinga, BA, Brazil.
Agronomy School, Federal University of Goiás, Campus Samambaia, 74690-900 Goiânia, GO, Brazil.
Food Technol Biotechnol. 2018 Dec;56(4):506-515. doi: 10.17113/ftb.56.04.18.5490.
Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana ( L.) starch was investigated. To analyze the changes in starch properties due to the combined effect of the process variables, time (h), moisture (%), and temperature (°C) were considered as independent variables using a central composite rotatable design. The native starch extracted using ammonium hydroxide as an antioxidant contained 80.4% total carbohydrates, 53.7% apparent amylose, 11.46% moisture, and other constituents (ash, protein, lipids), which accounted for less than 1%. The granule morphology was affected by the moisture and temperature used in HMT. A and B type X-ray diffraction patterns were observed in the native and modified starch. Mathematical models that describe the behaviour of modified starch properties as a function of the evaluated parameters were obtained. The variables time and temperature significantly affected the physicochemical, rheological and digestibility properties of starch.
通过化学和/或物理过程改变颗粒结构，可以提高加工条件下淀粉的稳定性。研究了湿热处理（HMT）对青香蕉（L.）淀粉的物理化学、形态、糊化和热性质的影响。为了分析工艺变量综合作用导致的淀粉性质变化，采用中心复合旋转设计，将时间（小时）、水分（%）和温度（℃）作为自变量。以氢氧化铵作为抗氧化剂提取的天然淀粉含有80.4%的总碳水化合物、53.7%的表观直链淀粉、11.46%的水分以及其他成分（灰分、蛋白质、脂质），这些成分占比不到1%。颗粒形态受湿热处理中使用的水分和温度影响。在天然淀粉和改性淀粉中观察到了A型和B型X射线衍射图谱。获得了描述改性淀粉性质随评估参数变化的数学模型。时间和温度变量显著影响淀粉的物理化学、流变学和消化率性质。
