期刊
FOOD RESEARCH INTERNATIONAL
卷 103, 期 -, 页码 380-389出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.10.069
关键词
Lotus seed starch; Glycerin monostearate; High pressure homogenization; Paste structure; Rheological properties
资金
- National Natural Science Foundation of China [31501485]
- Scientific and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Province [[2012]03]
- Construction Projects of Top University at Fujian Agriculture and Forestry University of China [612014042]
Starch lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high-pressure homogenization (HPH) process, and the effect of HPH on the paste structure and rheological properties of LS GMS was investigated. Rapid Visco Analyser (RVA) profiles showed that HPH treatment inhibited the formation of the second viscosity peak of the LS GMS paste, and the extent of this change was dependent on the level of homogenized pressure. Analysis of the size-exclusion chromatography, light microscopy, and low-field H-1 nuclear magnetic resonance results revealed that high homogenized pressure (70-100 MPa) decreased molecular weight and size by degrading the branch structure of amylopectin; however, intact LS GMS granules can optimize the network structure by filler matrix interaction, which causes free water to transition into immobile water in the starch paste. The steady-shear results showed that the LS GMS pastes presented non-Newtonian shear-thinning behavior, with higher homogenized pressure producing a smaller hysteresis loop area. During the oscillation process, the LS GMS pastes prepared at 100 MPa exhibited the lowest loss tangent values in all the complexes, indicating a stronger resistance to vibration.
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