Effect of heat-moisture treatment on the thermal, structural and morphological properties of Quinoa starch

Carbohydrate Polymer Technologies and Applications

Newton Carlos Santos¹  Cecília Elisa de Sousa Muniz²  Raphael da Silva Eduardo³  Victor Hebert de Alcântara Ribeiro³  Raphael Lucas Jacinto Almeida⁴  João Vítor Fonseca Feitoza⁴  Gabriel Monteiro da Silva⁵  Mércia Mélo de Almeida Mota⁶  Virgínia Mirtes de Alcântara Silva⁶ 

[1] Corresponding author.;Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande PB, Brazil;Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande PB, Brazil;Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal RN, Brazil;Department of Food Science and Technology, Federal University of Ceará, Fortaleza CE, Brazil;Engineering and Management of Natural Resources Department, Federal University of Campina Grande, Campina Grande, PB, Brazil;

关键词: Quinoa starch;    Heat moisture treatment;    Starch structure;    Solubility;    Relative crystallinity;   

DOI  :  

来源: DOAJ

【 摘 要 】

The aim of this study was to investigate the effects of heat-moisture treatment (HMT) on the thermal, structural and morphological properties of quinoa starch native to Brazil (QSB). To assess the influence of HMT, the QSB with 20% moisture was heated (110 °C) at different times (1 h (HMT1), 2 h (HMT2) and 3 h (HMT3)) in an electric oven. Process temperature during HMT influenced gelatinization temperatures and enthalpy, making the starch more resistant to thermal processes. Different intensities were observed in the FTIR, however no new functional groups were noticed. XRD indicated a type A semi-crystalline material, with relative crystallinity ranging from 19.36 to 23.75%. Through SEM, irregular shapes with characteristics similar to the polygonal shape and with the appearance of cracks were observed, with a diameter that varied from 134.04 to 187.23 µm. To conclude, the biggest changes were observed after 3 h of the process (HTM3), being the most adequate time to modify the QSB.

【 授权许可】

Unknown