直链淀粉
淀粉
结晶度
支链淀粉
食品科学
化学
抗性淀粉
肿胀 的
化学工程
辐照
材料科学
结晶学
复合材料
物理
工程类
核物理学
作者
Xiangzhen Ge,Hao Duan,Yaxi Zhou,Shiqi Zhou,Huishan Shen,Wei Liang,Zhuangzhuang Sun,Wenjie Yan
标识
DOI:10.1016/j.ifset.2023.103414
摘要
The influence of improvement via electron beam (EB) of twin-screw extruded (TSE) high amylose corn starch on its multiscale structure and physicochemical properties was assessed. The granular integrity of TSE was lost and the crystal type changed. TSE increased amylose content, A-chain content, rapidly digestible starch content and slowly digestible starch content, but decreased crystallinity, molecular weight and resistant starch content. These structural changes made TSE samples more susceptible to subsequent EB-irradiation. The molecular weight and long chain of amylopectin in TSE-sample were decreased by EB-irradiation. Amylose content, crystallinity and short-range order were reduced by EB-irradiation. These structural alterations facilitated the enhancement of TSE properties. The TSE-EB sample had better solubility, anti-digestive properties, lower swelling power and apparent viscosity. The combination of TSE and EB is an effective method to improve starch's structure and properties and this modified starch could be implemented to tailor starch to the desired food applications.
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