Effects of single and dual physical modifications on pinhao starch

卷:187

Pinto, Vania Zanella ; Vanier, Nathan Levien ; Deon, Vinicius Goncalves ; Moomand, Khalid ; Mello El Halal, Shanise Lisie ; Zavareze, Elessandra da Rosa ; Lim, Loong-Tak ; Guerra Dias, Alvaro Renato

关键词: Annealing;    Araucaria angustifolia Bert O. Ktze;    Heat-moisture-treatment;    Sonication;    Starch structure;    Relative crystallinity;    Viscosity;   

DOI  :  10.1016/j.foodchem.2015.04.037

学科分类：食品科学和技术

【 摘 要 】

Pinhao starch was modified by annealing (ANN), heat-moisture (HMT) or sonication (SNT) treatments. The starch was also modified by a combination of these treatments (ANN-HMT, ANN-SNT, HMT-ANN, HMT-SNT, SNT-ANN, SNT-HMT). Whole starch and debranched starch fractions were analyzed by gel-permeation chromatography. Moreover, crystallinity, morphology, swelling power, solubility, pasting and gelatinization characteristics were evaluated. Native and single ANN and SNT-treated starches exhibited a CA-type crystalline structure while other modified starches showed an A-type structure. The relative crystallinity increased in ANN-treated starches and decreased in single HMT- and SNT-treated starches. The ANN, HMT and SNT did not provide visible cracks, notches or grooves to pinhao starch granule. SNT applied as second treatment was able to increase the peak viscosity of single ANN- and HMT-treated starches. HMT used alone or in dual modifications promoted the strongest effect on gelatinization temperatures and enthalpy. (C) 2015 Elsevier Ltd. All rights reserved.