Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China.
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; Guangdong Licheng Detection Technology Co., Ltd, No.6 Shennong Road, Zhongshan, 528437, PR China.
Carbohydr Polym. 2021 Mar 1;255:117378. doi: 10.1016/j.carbpol.2020.117378. Epub 2020 Nov 5.
Growing attention has been focused on modifications of starch using electric field, but electrode corrosion and metal contamination remain unavoidable during the process. To solve these problems, the magneto-induced electric field was used to assist corn starch hydrolysis due to its thermal effect. Results indicated that the method accelerated corn starch acid hydrolysis and decreased the treatment time. The reducing sugar content increased to 0.59 g/L after a 60 s treatment, which was 353.44 % higher than the 20 s treatment, while the average degree of polymerization reached a minimum. The treated starch showed increased solubility and swelling power, as well as decreased freeze-thaw stability. X-ray diffraction, fourier transform infrared spectroscopy, and scanning electron microscopy results suggested that the physicochemical changes of corn starch were due to the thermal effect of the induced electric field. This study is expected to provide an important basis for applying new electric field hydrolysis technology to starch modification.
人们越来越关注电场对淀粉的改性作用，但在这一过程中，电极腐蚀和金属污染仍然难以避免。为了解决这些问题，由于磁致电场具有热效应，因此被用于辅助玉米淀粉水解。结果表明，该方法可以加速玉米淀粉的酸水解，并缩短处理时间。经过 60s 的处理后，还原糖含量增加到 0.59g/L，比 20s 的处理提高了 353.44%，而平均聚合度达到最低。处理后的淀粉表现出更高的溶解度和膨胀力，以及更低的冻融稳定性。X 射线衍射、傅里叶变换红外光谱和扫描电子显微镜结果表明，玉米淀粉的物理化学变化归因于感应电场的热效应。本研究有望为将新型电场水解技术应用于淀粉改性提供重要依据。
