期刊
FOOD HYDROCOLLOIDS
卷 115, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.106606
关键词
Sweet potato starch; High-pressure microfluidization; Structure; Rheological properties
资金
- National Natural Science Foundation of China [31471619]
- Funds of Shandong Double Tops Program of China [SYL2017XTTD01]
The study modified sweet potato starch using high pressure microfluidization technology, which resulted in changes in structure and properties of the starch granules. The mechanical forces generated by HPM had significant mechanochemical effects on the sweet potato starch granules.
In order to appropriately improve the performance of sweet potato starch and expand its industrial application, sweet potato starch was modified by high pressure microfluidization (HPM) technology in this paper. The influence of HPM on sweet potato starch was studied by SEM, PLM, XRD, FTIR, DSC and rheology. The results showed that the mechanical forces generated by HPM could penetrate into the starch granules, resulting in constant changes in structure and properties of the starch granules. At 80 MPa, recrystallization phenomenon occurred inside starch granules, and the structure became more compact. 120-160 Mpa of HPM caused the breakage of the particles and the disordered arrangement of starch molecules, the relative crystallinity reduced to 25.46%, Delta H reduced to a minimum of 7.107 J/g, and the rheological behavior of starch gel changed significantly. It could be seen that HPM had significant mechanochemical effects on the sweet potato starch granules.
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