临界熔化处理对玉米淀粉短期/长期逆变行为的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-10-18 DOI:10.1016/j.jcs.2024.104048

Yunmei Luo, Yongxin Zhao, Jiaqiu Li, Yan Li, Xinan Xie, Lu Li

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引用次数: 0

摘要

研究了临界熔融处理（CMT，包括 TO（起始温度）熔融（OM）、TP（峰值温度）熔融（PM）和 TC（结束温度）熔融（CM））对正常玉米淀粉（N-S）短期和长期逆变性的影响。结果表明，CMT 按以下顺序促进了 N-S 的短期（1 天）和长期（7 天）逆变：PM > CM > OM。贮藏7天后，经PM处理后，凝胶硬度、逆变度和相对结晶度分别从2.87 N、9.972%和6.20%增至4.67 N、13.191%和8.58%。PM 处理使淀粉颗粒变硬，促进了淀粉结晶结构在冷藏过程中的重新排列。这一点通过贮存模量的增加、碘蓝值的降低、凝胶网络间隙的减少以及紧密聚合体的形成得到了证实。结果表明，CMT 可以促进 N-S 的逆变特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch

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Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch

The short

and long-term retrogradation properties in normal maize starch (N-S) by critical melting treatment (CMT; including T_O (onset temperature) melting (OM), T_P (peak temperature) melting (PM), and T_C (conclusion temperature) melting (CM)) were studied. Results indicated that CMT promoted short-term (1 day) and long-term (7 days) retrogradation of N-S in the following order: PM > CM > OM. After storage for 7 days, following the PM treatment, the gel hardness, the retrogradation degree, and relative crystallinity increased to 4.67 N, 13.191%, 8.58% from 2.87 N, 9.972%, and 6.20%, respectively. PM treatment resulted in harder starch granules, promoting the rearrangement of the starch crystalline structure during cold storage. This was confirmed by the increased storage modulus, decreased iodine blue value, reduced gap in the gel network, and compact aggregate formation. Results indicated that CMT can promote the retrogradation properties of N-S.

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.