Halim Anthony, Torley Peter J, Farahnaky Asgar, Majzoobi Mahsa
Discipline of Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia.
Foods. 2024 Dec 1;13(23):3885. doi: 10.3390/foods13233885.
In response to the growing demand for high-quality food ingredients, starches from underutilised sources like quinoa and faba bean are gaining attention due to their unique properties and high tolerance to adverse environmental conditions. Acid hydrolysis is a well-established chemical method for producing modified starch with improved solubility, lower gelatinisation temperature, and reduced pasting viscosity. However, various outcomes can be achieved depending on the type of starch and modification conditions. This study comparatively investigated the effects of acid hydrolysis on the functional and physicochemical properties of emerging starches from quinoa and faba bean, with cassava starch serving as a reference from a leading source. The results demonstrated increased dietary fibre content across all three starches, with faba bean starch showing the most significant rise. Acid treatment also enhanced the crystallinity of the starches, with faba bean starch exhibiting the highest increase in relative crystallinity, which led to a shift towards higher temperatures in their thermal properties. Additionally, water solubility and oil adsorption capacity increased, while swelling power decreased following acid treatment. The acid treatment reduced the pasting properties of all samples, indicating that the modified starches were more resistant to heating and shearing in the rapid visco analyser. While quinoa starch gel remained soft after acid hydrolysis, the gel strength of cassava and faba bean starches improved significantly, making them suitable as plant-based gelling agents.
随着对高品质食品原料需求的不断增长，藜麦和蚕豆等未充分利用来源的淀粉因其独特的性质和对不利环境条件的高耐受性而受到关注。酸水解是一种成熟的化学方法，用于生产具有改善溶解性、较低糊化温度和降低糊化粘度的变性淀粉。然而，根据淀粉类型和改性条件，可以实现各种不同的结果。本研究比较了酸水解对藜麦和蚕豆新兴淀粉以及作为主要来源参考的木薯淀粉的功能和理化性质的影响。结果表明，所有三种淀粉的膳食纤维含量均有所增加，其中蚕豆淀粉的增幅最为显著。酸处理还提高了淀粉的结晶度，蚕豆淀粉的相对结晶度增加最多，这导致其热性质向更高温度转变。此外，酸处理后，水溶性和油吸附能力增加，而膨胀力降低。酸处理降低了所有样品的糊化性质，这表明改性淀粉在快速粘度分析仪中对加热和剪切更具抗性。虽然酸水解后藜麦淀粉凝胶仍然柔软，但木薯和蚕豆淀粉的凝胶强度显著提高，使其适合作为植物基胶凝剂。
