Preparation and characterization of low oil absorption starch via freeze-thawing
2019
Wang, Meimei | Bai, Xue | Jiang, Yuying | Lang, Shuangmei | Yu, Lei
The adsorption and structure of freeze-thawed (two rounds) corn (FT-CS), wheat (FT-WS), and tapioca (FT-TS) starches were studied and compared to raw samples. The decrease in total oil absorption of freeze-thawed starches was elaborated. Freeze-thawing increased the total water absorption and slightly increased matrix oil absorption with decreased amylose content. Contact angle (CA), Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM) showed that the change in groups and the rougher surface correlated with oleophobicity. The decrease in specific surface area via particle size determination increased the oleophobicity. X-ray diffraction (XRD) indicated that all of the samples were A-type with decreased crystallinity of FT starch. This increased the matrix oil absorption. However, the increase in matrix oil absorption has little effect on the decrease of total oil absorption. In summary, freeze-thawing treatment effectively modified the starches and reduced the lipophilicity of the FT starch.
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