Hui Gan, Zhu Peilei, Wang Mingchun
Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China.
Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Int J Biol Macromol. 2024 Mar;261(Pt 1):129702. doi: 10.1016/j.ijbiomac.2024.129702. Epub 2024 Jan 26.
Taro starch (TS) was modified by dry heat treatment (DHT) for different periods (1, 3, 5, and 7 h at 130 °C) and temperatures (90, 110, 130, and 150 °C for 5 h) to expand its applications in food and other industries. The structure and functional properties of DHT-modified TS were characterized. It was found that TS granules became agglomerated after DHT, and the particle size, amylose content, solubility, and retrogradation enthalpy change of TS increased with increasing dry heating time and temperature, whereas the relative crystallinity, molecular weight, swelling power, gelatinization temperature, and enthalpy change decreased. The absorbance ratio of 1047 cm/1022 cm for DHT-modified TS (except at 7 h) was higher than that of native TS. DHT increased the contact angle of TS in a time- and temperature-dependent manner. At a moderate strength, DHT increased the pasting viscosity, relative setback value, and storage modulus but decreased the relative breakdown value. Moreover, DHT (except at 150 °C) caused a decrease in the rapid digestive starch content and estimated glycemic index of TS. These results suggested that DHT-modified TS could be used in foods with high viscosity requirements, gel foods, and low-glycemic index starch-based foods.
通过干热处理（DHT）在不同时间（130℃下1、3、5和7小时）和温度（90、110、130和150℃下5小时）对芋头淀粉（TS）进行改性，以扩大其在食品和其他行业的应用。对DHT改性TS的结构和功能特性进行了表征。结果发现，DHT处理后TS颗粒发生团聚，TS的粒径、直链淀粉含量、溶解度和回生焓变随干热时间和温度的增加而增加，而相对结晶度、分子量、膨胀力、糊化温度和焓变则降低。DHT改性TS（7小时除外）的1047cm/1022cm吸光度比高于天然TS。DHT以时间和温度依赖的方式增加了TS的接触角。在适度强度下，DHT增加了糊化粘度、相对回生值和储能模量，但降低了相对破损值。此外，DHT（150℃除外）导致TS的快速消化淀粉含量和估计血糖指数降低。这些结果表明，DHT改性TS可用于高粘度要求的食品、凝胶食品和低血糖指数的淀粉基食品。
