Sequential effects of autoclaved heat treatment and electron beam irradiation on acorn starch: Multiscale structural differences and related mechanisms.
Food Chem
; 458: 140251, 2024 Nov 15.
Article
em En
| MEDLINE
| ID: mdl-38944921
ABSTRACT
In this study, the differences in the modification effects and related mechanisms of different times (20 and 40 min) of autoclaved heat (AH) treatment and different doses (2 and 4 kGy) of electron beam irradiation (EBI) in different sequences of effects on acorn starch were investigated. The results showed that both AH and EBI reduced the amylose content (22.70 to 19.59%) and enthalpy (10.28 to 1.84%) of starch but increased the resistant starch content (53.69 to 64.11%). AH treatment made the crystalline regions of the residual starch granules denser, which was resistant to the action of amylase enzymes. EBI degraded the long chain of starch, which increased the solubility. Notably, EBI pretreatment improves the reactive sites by inducing depolymerization and disorder in starch internal structure, thus increasing the modification extent of AH-modified starch, forming starch with lower viscosity, better hydration, and digestibility resistance, therefore being used as an ingredient for functional foods.
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Coleções:
01-internacional
Base de dados:
MEDLINE
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Solubilidade
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Amido
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Temperatura Alta
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article