Effect of Heat-moisture Treatment on the Properties of Sweet Potato Starch

被引：0
|
作者：
Gao X. [1 ,2 ]
Zhang M. [1 ]
Wang M. [1 ]
Li G. [1 ,2 ]
Wang Y. [1 ,2 ]
He S. [1 ,2 ]
Huang J. [1 ,2 ]
Sun X. [3 ]
Guo W. [1 ,2 ]
机构：
[1] Food and Pharmacy College, Xuchang University, Xuchang
[2] Collaborative Innovation Center of Green Manufacturing of Functional Foods, Henan Province, Xuchang
[3] Henan Shengtian Agriculture Co., Ltd., Xuchang
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 05期
关键词：
heat-moisture treatment; physico-chemical properties; sweet potato starch; water absorption characteristics;
D O I：
10.13386/j.issn1002-0306.2023040280
中图分类号：
学科分类号：
摘要：
To explore the effects of heat-moisture treatment on the physicochemical and structural properties of sweet potato starch, five types of sweet potato starch were used as the raw material, and their solubility, swelling power, water holding capacity, transmittance, and sedimentation were determined. Furthermore, the influence of heat-moisture treatment on the water absorption characteristics and crystal structure of sweet potato starch with different initial water contents was explored. The results showed that the solubility, swelling power, sedimentation, and transmittance of the five sweet potato starches treated with heat-moisture were all decreased when compared with the original starch, but their water holding capacity was increased, indicating that both sweet potato varieties and heat-moisture treatment had no significant effect on starch properties. There was no new diffraction characteristic peaks were found in sweet potato starch after heat-moisture treatment, the crystal type of those treated starch remained a C-type structure, but the diffraction intensity and crystallinity were decreased. The time required for the heat-moisture treated starch to reach equilibrium in water absorption was shorter than that of the original starch, and the saturated water absorption tended to decrease compared to the original starch. The soaking kinetic constants K1 and K2 from the Peleg model equation were calculated, and the water absorption kinetics equation of sweet potato starch after heat-moisture treatment was confirmed, achieving accurate prediction of its water content during the soaking process. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：30 / 36
页数：6
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