Yoon Sung-Jin, Bak Juneha, Yoo Byoungseung
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi 10326 Korea.
Food Sci Biotechnol. 2024 Jun 8;33(15):3463-3471. doi: 10.1007/s10068-024-01594-0. eCollection 2024 Dec.
Fluidized-bed agglomeration of native potato starch (NPS) with sugar binders [maltodextrin (MD) and lactose] produced larger particles with a more porous and diverse shape. Moreover, the agglomerated potato starch (APS) exhibited improved flowability and solubility. All powders displayed a B-type X-ray diffraction pattern. Although lactose did not impact the crystallinity of APS, that of APS prepared with MD decreased as the MD concentration increased. NPS showed higher gelatinization temperatures than APS prepared with distilled water (the control). Moreover, as binder concentration increased, the gelatinization temperatures and enthalpy of APS increased and decreased, respectively, indicating a delay in gelatinization. Similar results were observed with the pasting properties, wherein APS with sugar binders exhibited lower pasting, breakdown, setback, and final viscosities compared to the control. These were likely a result of decreased amylose leaching from the granules during heating due to the presence of sugar.
天然马铃薯淀粉（NPS）与糖黏合剂（麦芽糊精（MD）和乳糖）进行流化床团聚，生成了更大的颗粒，其形状更具多孔性且多样。此外，团聚马铃薯淀粉（APS）的流动性和溶解性得到了改善。所有粉末均呈现B型X射线衍射图谱。虽然乳糖对APS的结晶度没有影响，但随着MD浓度的增加，用MD制备的APS的结晶度降低。NPS的糊化温度高于用蒸馏水制备的APS（对照）。此外，随着黏合剂浓度的增加，APS的糊化温度升高，而焓降低，这表明糊化延迟。在糊化特性方面也观察到了类似的结果，与对照相比，含有糖黏合剂的APS表现出更低的糊化、崩解、回生和最终黏度。这些可能是由于糖的存在导致加热过程中颗粒中直链淀粉浸出减少的结果。
