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Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification.
Lu, Huimin; Zhao, Ruixuan; Zhang, Liang; Liu, Wei; Liu, Qiannan; Liu, Shucheng; Hu, Honghai.
Afiliação
  • Lu H; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of
  • Zhao R; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Zhang L; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Liu W; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Liu Q; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Liu S; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China. Electronic address: liusc@gdou.edu.cn.
  • Hu H; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: huhonghai@caas.cn.
Int J Biol Macromol ; 269(Pt 2): 132044, 2024 Jun.
Article em En | MEDLINE | ID: mdl-38701998
ABSTRACT
To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %-50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm-1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Solanum tuberosum / Emulsões / Gelatina Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Solanum tuberosum / Emulsões / Gelatina Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article