Nagasaki Akane, Matsuba Go, Ikemoto Yuka, Moriwaki Taro, Ohta Noboru, Osaka Keiichi
Graduate School of Organic Materials Engineering Yamagata University Yonezawa Japan.
SPring-8/JASRI Sayo-gun Japan.
Food Sci Nutr. 2021 Jul 21;9(9):4916-4926. doi: 10.1002/fsn3.2441. eCollection 2021 Sep.
We analyzed edible potato starch and observed the interaction between its granular structure and water molecules. We studied the changes caused by gelatinization during heating and stirring using microscopy, micro-FT-IR spectroscopy, and X-ray scattering techniques. A wide range of spatial scales was revealed using these various techniques. The rate of gelatinization varied significantly and was dependent on the starch concentration. The process of adsorption of water on starch molecules was studied using the humidity-controlled FT-IR spectroscopy technique. Furthermore, by comparing the X-ray scattering profiles of dry and wet granules, the 9-nm repeat "cluster" structure was studied. A gradual collapse of the granules occurred during the processes of heating and stirring. A clustered smectic structure and a smectic-like structure were observed in the opaque gel after gelatinization. Upon further heating, a transparent gel was obtained after the melting of the cluster.
我们分析了可食用马铃薯淀粉，并观察了其颗粒结构与水分子之间的相互作用。我们使用显微镜、显微傅里叶变换红外光谱和X射线散射技术研究了加热和搅拌过程中糊化引起的变化。通过这些不同技术揭示了广泛的空间尺度。糊化速率变化显著，且取决于淀粉浓度。使用湿度控制傅里叶变换红外光谱技术研究了淀粉分子对水的吸附过程。此外，通过比较干颗粒和湿颗粒的X射线散射图谱，研究了9纳米重复“簇”结构。在加热和搅拌过程中颗粒逐渐塌陷。糊化后在不透明凝胶中观察到簇状近晶结构和类近晶结构。进一步加热后，簇融化后得到透明凝胶。
