State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
Food Chem. 2020 Jan 30;304:125432. doi: 10.1016/j.foodchem.2019.125432. Epub 2019 Aug 29.
Early indica rice starch can only be modified to a small extent by annealing treatment (ANN), which limits its application. Microwave pretreatment (MW) with different intensity was used to enhance the effectiveness of ANN, and single ANN or MW treatments were used as controls. MW pretreatments per se exhibited insignificant or minor effect on the starch. However, MW pretreatment with appropriate intensity could significantly promote the structural and physicochemical modification of the starch in subsequent ANN, including the enhancement of long- and short-range crystalline structures, the increases in gelatinization enthalpy, particle size, peak viscosity, breakdown and G' value, and the decreases in tan δ value. The MW pretreatment could untangle the entanglements between starch chains by inducing violent movement of the chains, which facilitated the molecular rearrangement and interaction during subsequent ANN, thereby promoting the structural and physicochemical changes. This study provided new insights into the annealing mechanism of starch.
早期籼米淀粉只能通过退火处理（ANN）进行小程度的修饰，这限制了它的应用。使用不同强度的微波预处理（MW）来增强 ANN 的效果，并将单独的 ANN 或 MW 处理作为对照。MW 预处理本身对淀粉没有显著或轻微的影响。然而，适当强度的 MW 预处理可以显著促进淀粉在后续 ANN 中的结构和物理化学修饰，包括增强长程和短程结晶结构，增加糊化焓、粒径、峰值粘度、崩解值和 G'值，以及降低 tan δ 值。MW 预处理可以通过诱导链的剧烈运动来解开淀粉链之间的缠结，从而促进后续 ANN 过程中分子的重新排列和相互作用，从而促进结构和物理化学变化。这项研究为淀粉的退火机制提供了新的见解。
