Tailoring properties of corn starch via active extrusion: Key role of feed moisture

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2026-05-01 Epub Date: 2025-12-26 DOI:10.1016/j.jfoodeng.2025.112946

Xiaoshuai Yu , Jiangkai Zeng , Jinjie Huo , Jinming Ma , Jiaqi Song , Lin Wang , Mohamed E. Hassan , Yixin Peng , Bo Bo , Zhigang Xiao , Yumin Duan

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引用次数: 0

Abstract

Corn starch (CS) was modified using a one-step citric acid (CA) active extrusion. Based on the changes of system parameters, the influence of feed moisture on structural, pasting and gel properties of modified starch (ECSCA) were investigated. Results showed that the residence time of material, die pressure, torque and specific mechanical energy (SME) were closely related to feed moisture. FTIR and density functional theory (DFT) analysis confirmed that esterification had occurred and there were ester bonds between CS and CA, which altered surface morphology and particle size of CS. The relative crystallinity and short-range ordered degree of ECSCA showed a decreasing trend when feed moisture increased from 30 % to 35 %, whereas the higher level of feed moisture (37.5 % and 40 %) led to an opposite effect. Compared with natural CS, ECSCA exhibited a lower gelatinization enthalpy (ΔH), peak viscosity (PV) and setback viscosity (SB). The ΔH and PV of ECSCA reduced from 1.53 J/g and 631 cp to 1.08 J/g and 466 cp when feed moisture enhanced from 30 % to 32.5 %, while there was an increasing trend for ΔH and PV when feed moisture further increased. Additionally, increasing feed moisture reduced strength of ECSCA gels as well as altered rheological properties and water distribution of ECSCA gels. These results demonstrated that feed moisture regulated the effect of CA on starch modification via affecting the extrusion environment, which was helpful to broaden the application of one-step active extrusion in starch modification.

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玉米淀粉通过主动挤压的裁剪性能：饲料水分的关键作用

采用一步柠檬酸（CA）活性挤出法对玉米淀粉进行改性。在系统参数变化的基础上，研究了饲料水分对改性淀粉（ECSCA）结构、糊化和凝胶性能的影响。结果表明，物料停留时间、模具压力、扭矩和比机械能（SME）与料液含水量密切相关。FTIR和密度泛函理论（DFT）分析证实了CS与CA之间发生了酯化反应，并存在酯键，改变了CS的表面形貌和粒径。当饲料含水量从30%增加到35%时，ECSCA的相对结晶度和近程有序度呈下降趋势，而饲料含水量较高时（37.5%和40%）则相反。与天然CS相比，ECSCA具有更低的糊化焓（ΔH）、峰值粘度（PV）和挫折粘度（SB）。当饲料含水量从30%增加到32.5%时，ECSCA的ΔH和PV从1.53 J/g和631 cp降低到1.08 J/g和466 cp，而当饲料含水量进一步增加时，ΔH和PV有增加的趋势。此外，饲料水分的增加降低了ECSCA凝胶的强度，改变了ECSCA凝胶的流变性能和水分分布。上述结果表明，饲料水分通过影响挤出环境来调节CA对淀粉改性的影响，有助于拓宽一步活性挤出在淀粉改性中的应用。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.