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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch
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Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch

机译：影响热湿处理和偏酸水解形态、功能和粘贴甘薯淀粉的性质

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摘要

Sweet potato starch was modified by partial acid hydrolysis (PAH) and heat-moisture treatments (HMT) at different moisture content and temperature (HMT1: 20% moisture, 90 degrees C; HMT2: 20% moisture, 110 degrees C; HMT3: 30% moisture, 90 degrees C temperature; HMT4: 30% moisture, 110 degrees C). Modification was also done by combination of HMT and PAH (HMT-PAH(1): 20% moisture, 90 degrees C; HMT-PAH(2): 20% moisture, 110 degrees C; HMT-PAH(3): 30% moisture, 90 degrees C; HMT-PAH(4): 30% moisture, 110 degrees C). Pasting, functional, morphological and chemical properties of native and modified sweet potato starches were evaluated. Starch granules of native, single PAH, combined HMT-PAH(2), HMT-PAH(3)-treated starches had identical granular sizes and smooth surfaces while other modified starches showed a rough surface with visible cracks. PAH promoted aggregation while combination of HMT and PAH treatments increased unevenness and rough surface on the starch granules. The peak and setback viscosities decreased in all modified starches while modification increased pasting temperature and pasting time. Functional properties of HMT treated samples were significantly (P&0.05) affected by different temperatures. Combination of HMT and PAH at 110 degrees C with 30% moisture content improved the water absorption, oil absorption while solubility index and swelling power of all modified starches were lower than native starch. Generally, starch modified using HMT may be more useful in food systems where high final and peak viscosities are desirable, while PAH and combination of HMT and PAH may find application in processing operations requiring rigid gels such as in hard candies.
机译：甘薯淀粉被偏酸改性水解(多环芳烃)和heat-moisture治疗在不同的含水率和(HMT)温度(HMT1: 20%水分,90摄氏度;HMT2: 20%水分,110摄氏度;湿度,温度90摄氏度;水分,110摄氏度),修改也通过结合HMT和PAH (HMT-PAH (1):20%的水分,90摄氏度;水分,110摄氏度;水分,90摄氏度;110摄氏度),粘贴功能,形态学和化学属性的本地和修改红薯淀粉评估。结合HMT-PAH (2), HMT-PAH(3)治疗淀粉有相同的颗粒大小和光滑表面而其他改性淀粉表现出一个粗略的表面出现明显的裂缝。聚合而HMT的组合和多环芳烃治疗增加了不均匀,表面粗糙在淀粉颗粒。在所有修改后的淀粉粘度降低而修改粘贴温度增加和粘贴。处理样本显著(P&肝移植;0.05)受到不同的影响温度。度与水分含量提高了30%吸水吸油,而溶解度指数和肿胀的改性淀粉低于原淀粉。修改使用HMT可能更有用的食品系统最终和峰值粘度高在哪里可取的,而多环芳烃和HMT和组合多环芳烃可能会发现应用程序在处理操作要求严格的凝胶在硬糖等。

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