Lin Jiaqi, Wei Chaoyue, Han Jina, Yin Fuyu, Wei Yu, Song Jiantao, Xu Xiuying, Wu Yuzhu, Liu Jingsheng
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China.
National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, China.
NPJ Sci Food. 2025 Jul 11;9(1):136. doi: 10.1038/s41538-025-00502-y.
The effects of microwave drying (MD), hot air drying (HD), and freeze vacuum drying (FD) on the hydration capacity of fresh waxy corn starch (FW) were investigated. The results revealed that FDFW exhibited the highest solubility and swelling power, peak viscosity, and stronger shear thinning behavior than MD and HD methods.It suggests that the internal structure of FDFW is relatively complete. FDFW possesses the highest enthalpy and the short-range ordered structure ratio. It demonstrated that the hydrogen bonds between the molecules or within the FW were preserved. The internal molecular chains of starch particles are arranged more systemically. Additionally, FDFW particles have a smooth surface and a complete and homogenous structure. This study can provide a theoretical basis for fresh corn products' development and quality.
研究了微波干燥（MD）、热风干燥（HD）和冷冻真空干燥（FD）对新鲜糯玉米淀粉（FW）水化能力的影响。结果表明，FD处理的FW表现出最高的溶解度、膨胀力、峰值粘度，并且比MD和HD方法具有更强的剪切变稀行为。这表明FD处理的FW内部结构相对完整。FD处理的FW具有最高的焓和短程有序结构比例。这表明FW分子间或分子内的氢键得以保留。淀粉颗粒的内部分子链排列更有序。此外，FD处理的FW颗粒表面光滑，结构完整且均匀。本研究可为新鲜玉米制品的开发和品质提供理论依据。
