Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties

被引：1

作者：

Almeida, Raphael Lucas Jacinto ^{[1
]}

Santos, Newton Carlos ^{[2
]}

Pedro, Marcelo da Silva ^{[1
]}

Ferreira, Ieda Leticia de Souza ^{[1
]}

Eduardo, Raphael da Silva ^{[3
]}

Muniz, Cecilia Elisa Sousa ^{[3
]}

Freire, Vitoria de Andrade

Leite, Ana Carolina Nobrega ^{[4
]}

de Oliveira, Barbara Freire ^{[5
]}

da Silva, Paloma Benedita ^{[5
]}

da Silva, Ynis Thaciane Felix ^{[6
]}

Freitas, Raimunda Valdenice da Silva ^{[7
]}

de Sousa, Alison Bruno Borges ^{[8
]}

Cavalcante, Josilene de Assis ^{[6
]}

Sampaio, Patricia Marinho ^{[9
]}

da Costa, Gilsandro Alves ^{[10
]}

机构：

[1] Univ Fed Rio Grande do Norte, Dept Chem Engn, Natal, RN, Brazil

[2] Univ Fed Campina Grande, Dept Food Engn, Campina Grande, PB, Brazil

[3] Univ Fed Campina Grande, Dept Chem Engn, Campina Grande, PB, Brazil

[4] Univ Fed Campina Grande, Dept Agr Engn, Campina Grande, PB, Brazil

[5] Univ Fed Pernambuco, Dept Chem Engn, Recife, PE, Brazil

[6] Univ Fed Paraiba, Dept Chem Engn, Joao Pessoa, PB, Brazil

[7] Fed Inst Educ Sci & Technol Rio Grande Do Norte, Dept Food Technol, Pau Dos Ferros, RN, Brazil

[8] Fed Inst Educ Sci & Technol Pernambuco, Dept Agroind, Belo Jardim, PE, Brazil

[9] Univ Fed Campina Grande, Dept Mat Engn, Campina Grande, PB, Brazil

[10] Univ Fed Paraiba, Dept Food Engn, Joao Pessoa, PB, Brazil

来源：

FOOD CHEMISTRY | 2024年 / 460卷

关键词：

Physical modification; Thermal stability; Pasting properties; Microstructure; IN-VITRO DIGESTIBILITY; TARTARY BUCKWHEAT STARCH; PHYSICOCHEMICAL PROPERTIES; AMYLOSE CONTENT; RICE; POTATO; GELATINIZATION; INACTIVATION; EXTRACTION; QUALITY;

D O I：

10.1016/j.foodchem.2024.140826

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm-1 for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6-12 were found. The average diameter and gelatinization temperatures were elevated after HHP, thus forming clusters that require more energy for paste formation. The use of 30 kV cm- 1 and 400 MPa (HP30) in starch facilitates the creation of new food products with better texture, stability and nutritional value, making them suitable for use in food emulsions and the cosmetics industry.

引用

页数：11

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