Effect of microwave radiation on physico-chemical properties and structure of potato and tapioca starches

被引：107
|
作者：
Lewandowicz, G
Fornal, J
Walkowski, A
机构：
[1] Starch & Potato Prod Res Lab, PL-60814 Poznan, Poland
[2] Polish Acad Sci, Inst Anim Reprod & Food Res, PL-10817 Olsztyn, Poland
来源：
CARBOHYDRATE POLYMERS | 1997年 / 34卷 / 04期
关键词：
D O I：
10.1016/S0144-8617(97)00091-X
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The time-temperature profiles of selected starch-water systems subjected to microwave processing were established and the effect of microwave radiation on the physico-chemical properties and structure of potato and tapioca starches was studied. The experimental starch samples were examined by the Brabender rheological method, light microscopy, scanning electron microscopy and X-ray diffractometry. Microwave radiation was evidenced to affect the temperature and moisture contents of the experimental starches, with a strong correlation between the moisture content and the rate of temperature rise. An isothermal transformation was revealed with the samples of moisture contents over 20%, causing a rise in the gelatinisation temperature of the starch and a drop in its solubility in water. The most pronounced change was observed in the case of potato starch: its crystal structure changed from type B to type A. The tapioca starch underwent similar but less marked changes. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：213 / 220
页数：8
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