淀粉
结晶度
肿胀 的
支链淀粉
颗粒(地质)
化学
变性淀粉
化学工程
绿豆
多糖
超声波
热稳定性
材料科学
食品科学
核化学
生物化学
有机化学
复合材料
结晶学
直链淀粉
工程类
物理
声学
作者
Huishan Shen,Guo Yu,Jian Zhao,Jian Zhao,Xiangzhen Ge,Qian Zhang,Wenjie Yan
标识
DOI:10.1016/j.ijbiomac.2021.09.157
摘要
Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.
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