Study on mechanism of starch phase transtion in wheat with different moisture content
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101055 |
Resumo: | Abstract Using Bainong 365 wheat starch as raw material, starch samples were preheated in a RVA to simulate DSC heating profiles. The thermodynamic properties, long-range orderliness, short-range orderliness, and structure of wheat starch were determined by DSC, XRD, FTIR, LF-NMR and SEM to explore the phase transformation mechanism of Bainong 365 wheat starch at different water contents. The results show that at different moisture contents, when the endothermic transition temperature of starch samples determined by DSC was reached or exceeded, the enthalpy of starch was 0, all free water was converted into uneasy flowing water and bound water, and the surface structure of starch was severely damaged. At this time, starch was completely gelatinized, but the short-range and long-range ordered structures of starch determined by FTIR and XRD still existed and gradually decreased with increasing temperature. Therefore, it was concluded that the temperature range of the starch endothermic transition does not represent the temperature range of complete gelation of starch, and the structure destroyed by complete gelation of starch may not be simple short-range and long-range ordered molecular structures. |
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Food Science and Technology (Campinas) |
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spelling |
Study on mechanism of starch phase transtion in wheat with different moisture contentwheat starchphase transition mechanismthermodynamic characteristicslong-range ordershart-range orderwater transport characteristicAbstract Using Bainong 365 wheat starch as raw material, starch samples were preheated in a RVA to simulate DSC heating profiles. The thermodynamic properties, long-range orderliness, short-range orderliness, and structure of wheat starch were determined by DSC, XRD, FTIR, LF-NMR and SEM to explore the phase transformation mechanism of Bainong 365 wheat starch at different water contents. The results show that at different moisture contents, when the endothermic transition temperature of starch samples determined by DSC was reached or exceeded, the enthalpy of starch was 0, all free water was converted into uneasy flowing water and bound water, and the surface structure of starch was severely damaged. At this time, starch was completely gelatinized, but the short-range and long-range ordered structures of starch determined by FTIR and XRD still existed and gradually decreased with increasing temperature. Therefore, it was concluded that the temperature range of the starch endothermic transition does not represent the temperature range of complete gelation of starch, and the structure destroyed by complete gelation of starch may not be simple short-range and long-range ordered molecular structures.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101055Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.106521info:eu-repo/semantics/openAccessSU,LeiXIANG,FengjuanQIN,RenbingFANG,ZhanxiangZENG,JieLI,Guangleieng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000101055Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Study on mechanism of starch phase transtion in wheat with different moisture content |
title |
Study on mechanism of starch phase transtion in wheat with different moisture content |
spellingShingle |
Study on mechanism of starch phase transtion in wheat with different moisture content SU,Lei wheat starch phase transition mechanism thermodynamic characteristics long-range order shart-range order water transport characteristic |
title_short |
Study on mechanism of starch phase transtion in wheat with different moisture content |
title_full |
Study on mechanism of starch phase transtion in wheat with different moisture content |
title_fullStr |
Study on mechanism of starch phase transtion in wheat with different moisture content |
title_full_unstemmed |
Study on mechanism of starch phase transtion in wheat with different moisture content |
title_sort |
Study on mechanism of starch phase transtion in wheat with different moisture content |
author |
SU,Lei |
author_facet |
SU,Lei XIANG,Fengjuan QIN,Renbing FANG,Zhanxiang ZENG,Jie LI,Guanglei |
author_role |
author |
author2 |
XIANG,Fengjuan QIN,Renbing FANG,Zhanxiang ZENG,Jie LI,Guanglei |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
SU,Lei XIANG,Fengjuan QIN,Renbing FANG,Zhanxiang ZENG,Jie LI,Guanglei |
dc.subject.por.fl_str_mv |
wheat starch phase transition mechanism thermodynamic characteristics long-range order shart-range order water transport characteristic |
topic |
wheat starch phase transition mechanism thermodynamic characteristics long-range order shart-range order water transport characteristic |
description |
Abstract Using Bainong 365 wheat starch as raw material, starch samples were preheated in a RVA to simulate DSC heating profiles. The thermodynamic properties, long-range orderliness, short-range orderliness, and structure of wheat starch were determined by DSC, XRD, FTIR, LF-NMR and SEM to explore the phase transformation mechanism of Bainong 365 wheat starch at different water contents. The results show that at different moisture contents, when the endothermic transition temperature of starch samples determined by DSC was reached or exceeded, the enthalpy of starch was 0, all free water was converted into uneasy flowing water and bound water, and the surface structure of starch was severely damaged. At this time, starch was completely gelatinized, but the short-range and long-range ordered structures of starch determined by FTIR and XRD still existed and gradually decreased with increasing temperature. Therefore, it was concluded that the temperature range of the starch endothermic transition does not represent the temperature range of complete gelation of starch, and the structure destroyed by complete gelation of starch may not be simple short-range and long-range ordered molecular structures. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101055 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101055 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.106521 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334103977984 |