College of Engineering, China Agricultural University, Beijing 100083, China.
College of Engineering, China Agricultural University, Beijing 100083, China.
Int J Biol Macromol. 2024 May;267(Pt 1):131470. doi: 10.1016/j.ijbiomac.2024.131470. Epub 2024 Apr 9.
Hot air (HA) drying caused quality damage of grains with long treatment time. Radio frequency (RF) heating as an emerging technology was applied to improve drying quality of cereals effectively. The effects of HA-RF drying (50 °C, 70 °C, 90 °C) of corn kernels on the morphology, structure, and physicochemical properties of starch were investigated and compared with HA drying. The surface of treated starch became rough, along with fragments and pores. Drying treatments increased the amylose content from 10.59 % to 23.88 % and the residual protein content of starch from 0.58 % to 1.23 %, and reduced the crystallinity from 31.95 % to 17.15 % and short-range order structures of starch from 0.918 to 0.868. The change of structures in turn resulted in the increase of pasting viscosity, gelatinization temperature, storage modulus and loss modulus. Furthermore, the HA-RF dried starch displayed stronger thermal stability, higher gelatinization degree and better gelation properties than the HA-treated starch at the same temperature. The data proved that the synergistic effects of HA and RF were more effective in modulating the starch structure and improving the functional characteristics of corn starch. This paper would like to provide potential reference for better application of HA-RF technologies to corn.
热风（HA）干燥会导致谷物长时间处理而产生品质损伤。射频（RF）加热作为一种新兴技术，已被应用于有效改善谷物的干燥质量。本研究考察并比较了 HA-RF 干燥（50°C、70°C、90°C）对玉米粒形态、结构和理化性质的影响，与 HA 干燥相比。处理后的淀粉表面变得粗糙，出现碎片和孔隙。干燥处理使直链淀粉含量从 10.59%增加到 23.88%，淀粉中残留蛋白含量从 0.58%增加到 1.23%，结晶度从 31.95%降低到 17.15%，淀粉的短程有序结构从 0.918 降低到 0.868。结构的变化反过来又导致糊化粘度、凝胶化温度、储能模量和损耗模量的增加。此外，在相同温度下，HA-RF 干燥的淀粉比 HA 处理的淀粉具有更强的热稳定性、更高的凝胶化程度和更好的凝胶化性能。这些数据证明了 HA 和 RF 的协同作用在调节淀粉结构和改善玉米淀粉功能特性方面更有效。本文旨在为更好地应用 HA-RF 技术于玉米提供潜在参考。
