High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800.
Carbohydr Polym
; 295: 119858, 2022 Nov 01.
Article
em En
| MEDLINE
| ID: mdl-35989004
ABSTRACT
This paper evaluated the relationship between multi-scale structure and high-pressure gelation properties of nine types of starches with different amylose (AM) content and crystalline polymorphic structure by RVA 4800. Higher average chain lengths of long amylopectin (AP) chains (DPâ¯>â¯36) and AM content, and lower relative content of short AP chains (DPâ¯≤â¯36) contributed to the higher peak temperature and peak time at 95-140⯰C, and lower peak viscosity, through viscosity, and final viscosity at 95-110⯰C. Rheological and texture parameters including storage modulus, loss modulus, hardness, and gumminess, had no significant correlation with starch structural parameters at 95-120⯰C, but were instead controlled by AM molecular structure at 130-140⯰C. AM content was mainly responsible for the rheological behaviors of starch gels at 130-140⯰C, and short and intermediate AM chains were mainly associated with the texture of starch gels at the temperature ranges.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Amido
/
Amilopectina
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article