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Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser

文献类型： 外文期刊

作者： Guo, Ke 1 ; Tian, Yu 3 ; Podzimska-Sroka, Dagmara 4 ; Kirkensgaard, Jacob Judas Kain 6 ; Herburger, Klaus 8 ; Enemark-Rasmussen, Kasper 9 ; Hassenkam, Tue 10 ; Petersen, Bent Larsen 3 ; Blennow, Andreas 1 ; Zhong, Yuyue 1 ;

作者机构： 1.Hong Kong Polytech Univ, Dept Food Sci & Nutr, Hung Hom, Kowloon, Hong Kong, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Food Crops, Nanjing 210014, Peoples R China

3.Univ Copenhagen, Copenhagen Plant Sci Ctr, Dept Plant & Environm Sci, Fac Sci, Frederiksberg, Denmark

4.PlantCarb ApS, DK-2970 Horsholm, Denmark

5.Carlsberg Res Lab, Gamle Carlsberg Vej 10, DK-1799 Copenhagen, Denmark

6.Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg, Denmark

7.Niels Bohr Inst, Univ Pk 5, DK-2100 Copenhagen, Denmark

8.Univ Rostock, Inst Biol Sci, Rostock, Germany

9.Tech Univ Denmark, Dept Chem, Bldg 207, DK-2800 KGS Lyngby, Denmark

10.Univ Copenhagen, Globe Inst, DK-1350 Copenhagen, Denmark

关键词： RVA; SEM; Gelation; Maize starch; Viscosity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 461 卷

页码：

收录情况： SCI

摘要： This study examined multi-scale structural alterations of maize starches varying in amylose content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50 degrees C, starch granules maintained their morphology with low viscosity. As the temperature increased to 95 degrees C, helical and crystal structures were destroyed, leading to granule swelling, distortion and porosity, as identified by Wide Angle X-ray Scattering and Fourier Transforms Infrared measurements at 90% moisture. This resulted in increased viscosity and the formation of a loose gel network structure. Subsequently, maintaining the temperature at 95 degrees C caused a decrease in viscosity as most granules disappeared, forming a reorganized flaky gel structure with larger pores. As the temperature decreased, gel porosity reduced. In high amylose content starch, the viscosity remained low and granules were partially gelatinized since the heating temperature was below the gelatinization temperature. This study is the first to detail starch multilevel structural dynamics during RVA gelatinization.

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