Wang Qingfa, Li Limin, Liu Chong, Zheng Xueling
College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
Food Chem. 2022 Aug 30;386:132771. doi: 10.1016/j.foodchem.2022.132771. Epub 2022 Mar 23.
Blue wheat starch was modified by heat-moisture treatment (HMT) with varying moisture contents (MCs). Changes in physicochemical properties were evaluated on the basis of its multi-scale structure. Following HMTs with MC below 30 %, the starch remained brighter and presented total phenolics content up to 0.20 mg/g. As treating MC increased, structural disruptions became more pronounced, which were characterized by crystallinity loss, lamellae's loosening, hydrogen bonding breakage, and debranching. Furthermore, HMTs decreased the proportion of external A chains of amylopectin. Concomitantly, modified starches showed progressively increased transition temperatures but decreased enthalpy values. Despite the swelling power decrease, HMTs with MC of 15 % showed markedly higher peak viscosity than control, as a result of the more compact semi-crystalline lamellae and homogenous electron distribution. Besides, all HMT-starches showed lowered breakdown and setback. This novel modified starch would be promising ingredients for modulating the viscoelasticity of healthy anti-staling staple foods.
采用不同水分含量（MC）的湿热处理（HMT）对蓝小麦淀粉进行改性。基于其多尺度结构评估物理化学性质的变化。在MC低于30%的HMT处理后，淀粉保持更亮的色泽，总酚含量高达0.20mg/g。随着处理MC的增加，结构破坏变得更加明显，其特征为结晶度损失、片层疏松、氢键断裂和去支化。此外，HMT降低了支链淀粉外部A链的比例。同时，改性淀粉的转变温度逐渐升高，但焓值降低。尽管膨胀力降低，但由于半结晶片层更致密且电子分布均匀，MC为15%的HMT处理淀粉的峰值粘度明显高于对照。此外，所有HMT处理的淀粉的崩解值和回生值均降低。这种新型改性淀粉有望成为调节健康抗老化主食粘弹性的成分。
