Park Han-Jun, Cho Dong-Hwa, Chung Hyun-Jung, Lim Seung-Taik
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea.
Division of Food and Nutrition, Chonnam National University, Gwangju, Republic of Korea.
J Sci Food Agric. 2024 Sep;104(12):7228-7237. doi: 10.1002/jsfa.13544. Epub 2024 May 29.
Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze-thaw stability.
During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting as a result of improved stability against shear and heat. The treated starches had higher hardness, cohesiveness and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze-thawing.
Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze-thaw stability. © 2024 Society of Chemical Industry.
物理改性淀粉在食品标签和清洁标签产品上可归类为天然成分。因此，对物理改性淀粉的市场需求正在增加。通过在醇溶液中进行温和热处理对马铃薯、木薯和玉米淀粉进行物理改性，以增强其凝胶化特性和冻融稳定性。
在起始糊化温度下，将淀粉悬浮液（40%w/w）在10%乙醇溶液中进行温和加热时，淀粉颗粒发生膨胀，随后直链淀粉溶出，同时淀粉颗粒的表面结构发生改变。由于对剪切和热的稳定性提高，所有处理过的淀粉糊化温度和糊化起始温度升高，糊化过程中的黏度下降。处理过的淀粉凝胶的硬度、内聚性和弹性均高于各自的天然淀粉，且这些凝胶特性在马铃薯淀粉中比在木薯淀粉和玉米淀粉中更明显。处理过的淀粉在冻融过程中凝胶析水现象显著减少。
通过在醇溶液中进行温和热处理对淀粉进行物理改性，可显著提高其凝胶化能力和冻融稳定性。©2024化学工业协会。
