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The microstructure and thermal properties of pulsed electric field pretreated oxidized starch.
Li, Ying; Wang, Jin-Hua; Wang, Er-Chun; Tang, Zhong-Sheng; Han, Yu; Luo, Xiu-Er; Zeng, Xin-An; Woo, Meng-Wai; Han, Zhong.
Afiliação
  • Li Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
  • Wang JH; Foshan Shunde Midea Washing Appliances MFG. Co., Ltd, Foshan 528300, China.
  • Wang EC; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Tang ZS; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500，China.
  • Han Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Luo XE; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Yang
  • Woo MW; Department of Chemical and Materials Engineering, University of Auckland, Auckland 1010, New Zealand.
  • Han Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition an
Int J Biol Macromol ; 235: 123721, 2023 Apr 30.
Article em En | MEDLINE | ID: mdl-36801303
The structure and thermal properties of pulsed electric field (PEF) assisted sodium hypochlorite oxidized starch were investigated. The carboxyl content of the oxidized starch was increased by 25 % when compared with the traditional oxidation method. Dents and cracks were evident on the surface of the PEF-pretreated starch. Compared with native starch, the peak gelatinization temperature (Tp) of PEF-assisted oxidized starch (POS) was reduced by 10.3 °C, while that of the oxidized starch without PEF treatment (NOS) was only reduced by 7.4 °C. In addition, PEF treatment further reduces the viscosity and improve the thermal stability of the starch slurry. Therefore, PEF treatment combined with hypochlorite oxidation is an effective method to prepare oxidized starch. PEF showed great potential in expanding starch modification, to promote a wider application of oxidized starch in the paper, the textile and the food industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Ácido Hipocloroso Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Ácido Hipocloroso Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article