结晶度
直链淀粉
淀粉
糯玉米
食品科学
化学
肿胀 的
球磨机
玉米淀粉
马铃薯淀粉
抗性淀粉
玉米淀粉
水分
含水量
绿豆
材料科学
有机化学
复合材料
结晶学
岩土工程
工程类
作者
Chong Liu,Mengkun Song,Lin Liu,Jing Hong,Erqi Guan,Ke Bian
标识
DOI:10.1016/j.ijbiomac.2020.04.043
摘要
The morphology, structure and physicochemical properties of ball milling (BM) damaged starches from mung bean, potato, corn and waxy corn were investigated before and after heat-moisture treatment (HMT) (100 °C, for 12 h at a moisture content of 25%). The results showed that the damaged starch (DS) content of BM modified starches was decreased by 4.49%, 10.68%, 17.11% and 22.98% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The solubility and swelling power were significantly decreased, and the modified effect was depended on the type of starch, among which waxy corn starch exhibited the maximum reduction. Different degrees of aggregation and fusion of granules were found in starches modified with BM-HMT, and the extent of fusion was related to amylose content and crystalline pattern. The crystallinity of BM modified starches was increased by 6.3%, 5.9%, 17.9% and 22.4% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The dual physical modification had various effects on the starches from different botanical sources, the increase in crystallinity and peak temperature (Tp) were related to the DS and amylose content, and the changes in gelatinization temperature range (Tc-To) were related to the crystalline pattern of starches.
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