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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：来自不同温度 - 时间凝胶化条件下产生的废弃栗子的淀粉水凝胶

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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：必须了解对栗子淀粉凝胶化过程的温度时间依赖性。借助于环境友好友好的栗子水果，本地栗子淀粉和不同凝胶化度的目的，物理化学和热机械性能，与环保型栗色水果中的丢弃的栗子水果分离。孤立的淀粉（144.96 +/- 1.74 mu m）呈现高总淀粉（91.83 +/- 0.24％），低损伤淀粉（0.10 +/- 0.04％），表观直链淀粉含量为20.31 +/- 1.48％，相对结晶度15.7 +/- 0.4％，C型图案。栗子淀粉分散体以40％（w / w）配制。流变措施表明，低于60℃的温度不能形成水凝胶。水凝胶在62.5和65摄氏度（分别峰值和最终凝胶化温度）之间形成稳定且强大的网络，具有较短的成熟时间和全部热性能。最后，在65℃以上制备的水凝胶较弱，没有完全热可逆。通过流变学（G'（GEL，1 Hz））和纹理（弹性，D-1 / D-2）确定的弹性特征之间鉴定了线性关系。

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