{"title":"红薯淀粉热湿模拟糊化过程多尺度结构演化","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":"{\"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}","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}
Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment.
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.
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
