Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102123

Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao

{"title":"Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment.","authors":"Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao","doi":"10.1016/j.fochx.2024.102123","DOIUrl":null,"url":null,"abstract":"<p><p>The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics of pseudoplastic fluids, characterized by shear thinning and thixotropy, belonged to the C-type starch crystal. The gelatinization temperature of SPS was increased to 82.55 °C by HMT. HMT-SPS had better viscoelasticity in S3-S6. The particle size was smaller than that of RAW-SPS during the gelatinization process. The starch paste of S2 was gelatinized by heating at 95 °C, and the original crystalline structure of the starch was destroyed, where layered structure formed by recrystallization was observed. HMT-SPS showed a clear polarization cross, while disappeared after S2. HMT also improved the ordering degree. The results explained the mechanism of changes in HMT modified starch during the gelatinization process.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102123"},"PeriodicalIF":6.5000,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741091/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.102123","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics of pseudoplastic fluids, characterized by shear thinning and thixotropy, belonged to the C-type starch crystal. The gelatinization temperature of SPS was increased to 82.55 °C by HMT. HMT-SPS had better viscoelasticity in S3-S6. The particle size was smaller than that of RAW-SPS during the gelatinization process. The starch paste of S2 was gelatinized by heating at 95 °C, and the original crystalline structure of the starch was destroyed, where layered structure formed by recrystallization was observed. HMT-SPS showed a clear polarization cross, while disappeared after S2. HMT also improved the ordering degree. The results explained the mechanism of changes in HMT modified starch during the gelatinization process.

查看原文本刊更多论文

红薯淀粉热湿模拟糊化过程多尺度结构演化

研究了红薯原料淀粉（raw -SPS）和热湿处理（HMT）红薯淀粉（HMT-SPS）在糊化过程（S1-S6）中性能和结构的变化，以阐明热湿处理对SPS的改善作用。结果表明，SPS具有剪切变薄和触变性的伪塑性流体特征，属于c型淀粉晶体。HMT将SPS的糊化温度提高到82.55℃。HMT-SPS在S3-S6中具有较好的粘弹性。在糊化过程中，其粒径小于RAW-SPS。将S2淀粉糊在95℃下加热糊化，淀粉原有的结晶结构被破坏，通过再结晶形成层状结构。HMT-SPS表现出明显的极化交叉，而在S2后则消失。HMT还提高了有序度。研究结果解释了HMT变性淀粉在糊化过程中变化的机理。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.