期刊
CARBOHYDRATE POLYMERS
卷 89, 期 4, 页码 1012-1017出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2012.02.053
关键词
Differential scanning calorimetry (DSC); Pulsed electric field (PEF); Tapioca starch; X-ray diffraction (XRD)
资金
- Guangdong province ST project [2009B050400003]
- Chinese National 863 Project [2011AA100801]
- Chinese National Natural Science Fund [2107608]
- China Scholarship Council's state Scholarship Fund
Tapioca starch-water dispersions (8.0%, w/w) were subject to pulsed electric fields (PEF) at 30, 40 and 50 kV cm(-1), respectively. The effect of the intense energy input (Q) of PEF treatment (over 28.85J g(-1)) on the functionality of tapioca starch was investigated. Scanning electron microscopy analysis revealed the dissociation and damage of PEF treated tapioca starch granules. X-ray diffraction analysis demonstrated that tapioca starch tended to transform from crystalline to amorphous structure after PEF treatments. It was found that higher energy input (>49.36J g(-1)) could destroy the crystal region of tapioca starch. Meanwhile, with increasing electric field strengths, the gelatinization temperature, the gelatinization enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples showed a remarkable decrease. These results suggest that PEF treatments would be a promising physical method to modify the properties of starch in order to obtain desired products in food industry. (C) 2012 Elsevier Ltd. All rights reserved.
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