高低剪切混合作用下淀粉颗粒在水中的溶胀和溶解

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-11 DOI:10.1016/j.foodhyd.2025.111745

Andrew T. Tyowua, Zhibing Zhang, Michael J. Adams

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引用次数: 0

摘要

本研究的目的是防止未变性淀粉颗粒在热水（≥70°C）中结块，并改善其分散和溶解。使用未改性的玉米、大米和小麦淀粉颗粒，可以使用颗粒的水悬浮液在25°C而不是在溶解温度下将粉末直接加入水中来克服结块的形成。与直接添加粉状颗粒相比，该方法使溶出度提高了~ 40%（玉米淀粉）、~ 14%（小麦淀粉）和~ 12%（大米淀粉），淀粉浓度最高为8% w/w。氯化钠通常被添加到这类配方中；然而，在2% w/w NaCl条件下，颗粒破碎和溶解受到阻碍。这表明它应该在颗粒分散和溶解后添加到这些配方中。这些发现将有助于制备淀粉分散体，用于食品和制药工业中的各种应用，包括增稠、凝胶化和乳液微观结构的稳定（例如，通过喷雾干燥对活性成分进行微胶囊化）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Swelling and dissolution of starch granules in water under low and high shear mixing

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Swelling and dissolution of starch granules in water under low and high shear mixing

The aim of this study was to prevent the agglomeration of unmodified starch granules in hot water (≥70 °C) and improve their dispersion and dissolution. Using unmodified corn, rice, and wheat starch granules, it is shown that agglomerate formation can be overcome using an aqueous suspension of the granules at 25 °C rather than adding the powders directly to water at the dissolution temperature. This approach increased the dissolution by ∼40 % (corn starch), ∼14 % (wheat starch) and ∼12 % (rice starch) compared to adding the powdered granules directly for the highest starch concentration of 8 % w/w. Sodium chloride is commonly added to such formulations; however, it was observed that at 2 % w/w NaCl, granule breakage and dissolution were impeded. This suggests that it should be added to such formulations after the dispersion and dissolution of the granules. These findings will be useful in preparing starch dispersions for various applications, including thickening, gelling, and stabilization of emulsion microstructure (e.g., for microencapsulation of active ingredients via spray-drying), in the food and pharmaceutical industries.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.