The effect of freeze-thaw cycles on microstructure and physicochemical properties of four starch gels

文献类型： 外文期刊

第一作者： Wang, Lan

作者： Wang, Lan;Xie, Bijun;Wang, Lan;Xiong, Guangquan;Wu, Wenjing;Wang, Jun;Qiao, Yu;Liao, Li

作者机构：

关键词： microstructure;molecular structure;thermal properties;textural properties;freeze-thaw cycle;non-conventional starches

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN：

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收录情况： SCI

摘要： The effect of repeated freeze-thaw (FT) cycles (up to seven) on microstructure, thermal and textural properties of four starch gels from various botanical origins (gingko, Chinese water chestnut, potato and rice) was investigated and compared by scanning electronic microscope, differential scanning calorim-etry and texture analyzer. The chemical composition and molecular structure of four starches were also examined. The Chinese water chestnut, potato and rice starch gels formed a honey-comb structure after 7 FT cycles, while gingko starch gel exhibited lamellar structure. The 7 FT cycles decreased the transition temperatures and enthalpies of four starches in comparison with each native starch, and the retrogra-dation percentage followed the order: rice > gingko > Chinese water chestnut > potato. The 7 FT cycles increased the hardness of all the evaluated starch gels and decreased springiness and cohesiveness. Results showed that the molecular structure of starches caused notable differences to the microstructure and textural properties of starch gels. The higher amount of longer branch chain (degree of polymerization (DP) > 18) might benefit the formation of the lamellar structure of gingko starch. The percentage of branch chains (DP 18-23) was negatively related with the springiness and cohesiveness of native starch gels, while the percentage of medium chains (DP 12-17) was positively related to the springiness of starch gels after 7 FT cycles.

分类号： TS2

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