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首页> 外文期刊>Journal of Food Science >Effect of Heat-Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A- and Small B-Wheat Starch Granules
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Effect of Heat-Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A- and Small B-Wheat Starch Granules

机译：水分处理对机械活性大A型和小型B小麦淀粉颗粒物理化学，热，形态学和结构性能的影响

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摘要

The large and small granules of A-starch (AS) and B-starch (BS) were separated from wheat cultivar of ZM 22. It was modified by ball-milling (BM) and heat—moisture treatment (HMT) was performed after BM treatment. After BM, noticeable deformation, fragments, fissures, and grooves were observed, whereas diffusion and aggregation were detected and followed by HMT. Crystallinity of AS-BM-5h decreased to 7.8%, and no diffraction peaks were observed for BS. However, after HMT, the crystallinity of AS-BM-5h and BS-BM-5h was increased to 17.4% and 6.2%, respectively. AS-BM-HMT displayed better thermal stability. After being treated by BM previously, AS and BS showed an increase in solubility, whereas the subsequent HMT of BM-treated starches (both AS and BS) had higher solubility especially for BS with longer BM treatment time. Large-sized granules were easier to be damaged by BM, whereas small-sized granules were greatly influenced by HMT. Dual modification of BM—HMT was an effective and potential method to modify the structure of wheat starch granules and expand its industrial applications.
机译：将淀粉（AS）和B-淀粉（BS）的大和小颗粒与ZM 22的小麦品种分离。通过球磨（BM）改性，BM后进行水分处理（HMT）治疗。在BM，显着变形，片段，裂隙和凹槽之后，检测扩散和聚集并遵循HMT。 AS-BM-5H的结晶度降低至7.8％，对BS观察到衍射峰。然而，在HMT之后，分别为-BM-5H和BS-BM-5H的结晶度分别增加至17.4％和6.2％。 AS-BM-HMT显示出更好的热稳定性。在BM以前处理之后，AS和BS显示出溶解度的增加，而随后的BM处理的淀粉（AS和BS）的HMT具有更高的溶解度，特别是BM处理时间更长的BS。 BM的大尺寸颗粒更容易损坏，而小尺寸的颗粒受到HMT的大大影响。 BM-HMT的双重修饰是改变小麦淀粉颗粒结构并扩大其工业应用的有效和潜在的方法。

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  • 来源
    《Journal of Food Science》 |2019年第12期|2795-2804|共10页
  • 作者

    Jing Hong; Limin Li; Chaopeng Li; Chong Liu; Xueling Zheng; Ke Bian;

  • 作者单位

    School of Grain Oil and Food Science. Henan Univ. of Technology Zhengzhou 450001 China;

    School of Grain Oil and Food Science. Henan Univ. of Technology Zhengzhou 450001 China;

    School of Grain Oil and Food Science. Henan Univ. of Technology Zhengzhou 450001 China;

    School of Grain Oil and Food Science. Henan Univ. of Technology Zhengzhou 450001 China;

    School of Grain Oil and Food Science. Henan Univ. of Technology Zhengzhou 450001 China;

    School of Grain Oil and Food Science. Henan Univ. of Technology Zhengzhou 450001 China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    damaged starch; heat-moisture treatment; recombination; structure; wheat starch;

    机译：损坏的淀粉;耐热性;重组;结构体;小麦淀粉;

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