Morphological, physicochemical, and pasting properties of pre-gelatinized starch prepared by high-pressure homogenizer: A comparative study on starches from different resources

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-11-04 DOI:10.1016/j.foodres.2024.115294

Xuanyi Zhang , Xiaojun Lin , Baojun Xu

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Abstract

Pre-gelatinized starch, a physically modified starch known for its ability to swell in cold water, has wide applications across various industries. This study assesses the feasibility of high-pressure homogenization (HPH) in producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the food industry and other sectors.

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高压均质机制备的预糊化淀粉的形态、理化和糊化特性不同资源淀粉的比较研究

预糊化淀粉是一种物理改性淀粉，以其在冷水中的膨胀能力而闻名，在各行各业都有广泛的应用。本研究评估了高压均质（HPH）生产预糊化淀粉的可行性，并比较了不同来源的预糊化淀粉的形态、理化和糊化特性。来自绿豆、豌豆、小麦、红薯、木薯、玉米、非蜡质大米、蜡质大米、鹰嘴豆、扁豆和栗子等 11 种来源的淀粉在 150 兆帕的压力下使用 HPH 进行了三个循环的处理。所得预糊化淀粉颗粒的表面结构被破坏，吸水性和溶解性增加，结晶度降低，糊化温度改变。结果表明，蜡质大米预糊化淀粉的预糊化度（90.27%）和吸水指数（61.95%）最高，而栗子预糊化淀粉的水溶性指数（21.58%）最高，扁豆预糊化淀粉的凝胶强度（2178.00 克）最高。X 射线衍射分析表明，结晶度明显降低，数值从 13.96% 到 18.29%不等。此外，研究还观察到糊化特性的变化，木薯预糊化淀粉表现出最高的峰值粘度（5458 cP）、谷值粘度（3864 cP）和最终粘度（6536 cP）。这些研究结果表明，HPH 是生产功能特性更强的预糊化淀粉的有效方法，它丰富了人们对不同来源预糊化淀粉的科学认识，促进了它们在食品工业和其他领域的应用。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.