期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 189, 期 -, 页码 1008-1019出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.08.163
关键词
Ultrasonic frequency; Aggregation structure; Physicochemical property
资金
- Natural Science Foundation of Hunan Province [2020JJ5967]
- Scientific Research Fund of Hunan Provincial Education Department [20B611]
- Postgraduate Scientific Research Innovation Project of Hunan Province [78]
After modification with ultrasonic frequency, corn starch, potato starch, and pea starch exhibited changes in aggregation structure, digestibility, and rheology. The different frequencies led to varying effects on the starch properties, with observations of cracks on the surface and alterations in resistant starch content.
Corn starch (CS), potato starch (PtS), and pea starch (PS) were modified by ultrasonic frequency (codes as UFCS, UFPtS and UFPS), and changes in aggregation structure, digestibility and rheology were investigated. For UFCS, the apparent amylose content and gelatinization enthalpy ( increment H) decreased, while the R1047/1022 values and relative crystallinity (RC) increased under lower ultrasonic frequencies (20 kHz and 25 kHz). For UFPtS, the apparent amylose content, R1047/1022 values and RC increased, while the increment H decreased under a higher ultrasonic frequency (28 kHz). For UFPS, the apparent amylose content, R1047/1022 values, RC, increment H decreased at 20 kHz, 25 kHz and 28 kHz. Cracks were observed on the surface of UFCS, UFPtS and UFPS. These aggregation structure changes increased the resistant starch content to 31.11% (20 kHz) and 26.45% (25 kHz) for UFCS and to 39.68% (28 kHz) for UFPtS, but decreased the resistant starch content to 18.46% (28 kHz) for UFPS. Consistency coefficient, storage modulus, and loss modulus of UFCS, UFPtS and UFPS increased, while the flow behavior index and damping factor decreased. Results indicated that CS, PtS and PS had diverse digestion and rheology behaviors after ultrasonic frequency modification, which fulfilled different demands in starch-based products.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据