College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States.
Int J Biol Macromol. 2022 Oct 31;219:1197-1207. doi: 10.1016/j.ijbiomac.2022.08.178. Epub 2022 Aug 31.
Conventional hydrothermal methods are lengthy and require high energy consumption. In this study, a quick and energy-saving direct vapor-heat moisture treatment (DV-HMT) method was used to improve the pasting and gelling properties of potato starch under the condition of high temperature (130 °C) and short periods (1, 3, 5, and 7 min). X-ray diffraction analysis exhibited that the relative crystallinity of DV-HMT starches decreased with the extension of treatment time. Small angle X-ray scattering measurements showed that the average thickness of the crystalline lamellae decreased from 6.193 to 5.937 nm, while the average thickness of the amorphous lamellae increased from 3.160 to 3.395 nm. Rapid visco-analyzer measurements exhibited that the breakdown values decreased to 0 mPa s for DV-HMT starches, indicating that this hydrothermal treatment led to starches with high resistance to heating and shearing. The gel hardness of starch treated by DV-HMT for 3 min (266 g) was around 5.4-fold higher than for non-treated starch (41 g). Considering the simple operation of DV-HMT and the short treatment periods (≤ 7 min) used in this study, DV-HMT could be a superior option to enhance the physicochemical and functional properties of starch.
常规的水热法耗时且耗能高。在这项研究中，采用快速节能的直接蒸汽热湿处理（DV-HMT）方法，在高温（130°C）和短时间（1、3、5 和 7 分钟）条件下改善了马铃薯淀粉的糊化和凝胶性能。X 射线衍射分析表明，DV-HMT 淀粉的相对结晶度随处理时间的延长而降低。小角 X 射线散射测量表明，结晶层片的平均厚度从 6.193nm 降低到 5.937nm，而无定形层片的平均厚度从 3.160nm 增加到 3.395nm。快速黏度分析仪测量表明，DV-HMT 淀粉的破裂值降低至 0mPa·s，表明这种湿热处理导致淀粉具有较高的抗加热和抗剪切能力。经 DV-HMT 处理 3 分钟的淀粉的凝胶硬度（266g）约为未经处理的淀粉（41g）的 5.4 倍。考虑到 DV-HMT 的操作简单以及本研究中使用的短处理时间（≤7 分钟），DV-HMT 可能是一种增强淀粉理化和功能特性的优越选择。
