Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico.
Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico.
Int J Biol Macromol. 2021 Oct 1;188:620-627. doi: 10.1016/j.ijbiomac.2021.07.189. Epub 2021 Aug 3.
This work proposed a controlled method to modify the physicochemical properties of corn starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch adjusted to 60% moisture. It was then subjected to 5 HCE cycles at 100 and 125 °C, at 10 rpm. Water absorption index (WAI), water solubility index (WSI), resistant starch (RS), thermal properties, viscosity, FTIR, and X-ray were evaluated. For WAI and WSI, a gradual increase was observed on each HCE cycle. Thermal properties shown that enthalpy decrease with each HCE cycles due to more gelatinization. Viscosity properties shown a thermally stable starch conditions being directly proportional to HCE cycles. The RS increased for each 5 HCE. XRD revealed that HCE cycle changed the starch structure from an orthorhombic structure to V-type crystalline structure. Finally, it was concluded that HCE cycles is a method to produce corn starch with controlled physicochemical properties.
这项工作提出了一种通过加热和冷却挤压（HCE）循环来控制玉米淀粉物理化学性质的方法。使用的是调整至 60%水分的天然玉米淀粉。然后，在 100 和 125°C 下以 10rpm 的速度进行 5 个 HCE 循环。评估了水吸收指数（WAI）、水溶性指数（WSI）、抗性淀粉（RS）、热性能、粘度、傅里叶变换红外光谱（FTIR）和 X 射线。对于 WAI 和 WSI，每个 HCE 循环都观察到逐渐增加。热性能表明，由于更多的糊化，焓随每个 HCE 循环而降低。粘度特性表明，热稳定淀粉条件与 HCE 循环成正比。RS 随每个 5 HCE 循环增加。XRD 表明，HCE 循环改变了淀粉结构，从正交结构变为 V 型结晶结构。最后得出结论，HCE 循环是一种生产具有可控物理化学性质的玉米淀粉的方法。
