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首页> 外文期刊>International journal of food science & technology >Starch hydrogels from discarded chestnuts produced under different temperature-time gelatinisation conditions
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Starch hydrogels from discarded chestnuts produced under different temperature-time gelatinisation conditions

机译：在不同温度-时间糊化条件下生产的废弃栗子中的淀粉水凝胶

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摘要

It is essential to know the temperature-time dependence on the chestnut starch gelatinisation process. With this aim, physicochemical and thermomechanical properties of native chestnut starch and with different gelatinisation degrees, isolated from discarded chestnut fruits under environmental friendly aqueous procedures, were studied. Isolated starch (144.96 +/- 1.74 mu m) presented high total starch (91.83 +/- 0.24%), low damage starch (0.10 +/- 0.04%), apparent amylose content of 20.31 +/- 1.48% and relative crystallinity of 15.7 +/- 0.4% with a C-type pattern. Chestnut starch dispersions were formulated at 40% (w/w). Rheological measures indicated that temperatures below 60 degrees C were not able to form a hydrogel. The hydrogels formed between 62.5 and 65 degrees C (peak and final gelatinisation temperature, respectively) developed a stable and strong network with short maturation times and full thermoreversibility. Finally, hydrogels prepared above 65 degrees C were weaker and no completely thermoreversible. A linear relationship was identified between elastic features determined by rheology (G '(gel,1 Hz)) and texture (springiness, D-1/D-2).
机译：重要的是要知道温度-时间对栗子淀粉糊化过程的依赖性。为此目的，研究了在环境友好的水性方法下从废弃的板栗果实中分离出的天然板栗淀粉的物理化学和热机械性质，并具有不同的糊化度。分离的淀粉（144.96 +/- 1.74μm）表现出较高的总淀粉（91.83 +/- 0.24％），低破坏性淀粉（0.10 +/- 0.04％），表观直链淀粉含量为20.31 +/- 1.48％和相对结晶度C型图案为15.7 +/- 0.4％。栗子淀粉分散体的配制量为40％（w / w）。流变学测量表明，低于60摄氏度的温度无法形成水凝胶。在62.5至65摄氏度（分别为峰值和最终糊化温度）之间形成的水凝胶形成了稳定而牢固的网络，具有较短的成熟时间和完全的热可逆性。最后，在65摄氏度以上制备的水凝胶较弱，没有完全的热可逆性。通过流变学（G'（gel，1Hz））确定的弹性特征与质地（弹性，D-1 / D-2）之间鉴定出线性关系。

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