Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 147, Issue -, Pages 109-116Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.01.060
Keywords
Dry heating; Starch; Structure; Property; Thermodynamic
Funding
- National Natural Science Foundation of China [31901729]
- Beijing Municipal Education Commission & Beijing Nature Science Foundations [KM201910011004]
- National Key Research and Development Program [2018YFD0400600]
- Beijing Excellent Talents Funding for Youth Scientist Innovation Team [2016000026833TD01]
- High-level Teachers in Beijing Municipal Universities [IDHT20180506]
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Dry heating treatment (DHT) is a common process widely used in food industry. In this study, the thermodynamic effects of DHT on starch structure and physicochemical properties are investigated. The results show that, with heating temperature increasing during DHT, the molecular size, long-amylose chains with degree of polymerization (DP) similar to 5000-20,000, and the crystallinity of maize starch are significantly reduced while the granular structure is retained with slightly aggregation between starch particles. The solubility of DHT starch increases from 0.5% to 2%, indicating the majority of DHT starch is still insoluble. DHT affects starch thermal property greatly that, it decreases the gelatinization enthalpy while increases the heterogeneity of starch crystallites. With heating temperature increasing, DHT reduces the overall viscosity of starch paste. The rheological property of DHT starch is frequency-dependent, showing the typical shear thinning behavior and solid-like gel property. Especially, as heating temperature reaches 190 degrees C, the shear resistance becomes stronger, and it is closer to Newtonian fluid. The results prove the thermodynamic effects of DHT on multi-levels of starch structure and physicochemical properties, also indicating the great potential to utilize DHT in modifying starch properties and amplifying its applications. (C) 2020 Elsevier B.V. All rights reserved.
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