Plasma-activated water(PAW)provides a means of treating food products that avoids the damage to heatsensitive biological materials.Starch is a carbohydrate that is commonly used as a texture modifier.This article desc...Plasma-activated water(PAW)provides a means of treating food products that avoids the damage to heatsensitive biological materials.Starch is a carbohydrate that is commonly used as a texture modifier.This article describes an experiment to study the effects of PAW treatment on the physical and chemical properties of starch,including the effects of the PAW production itself as reflected.Our results indicated that PAW treatment increased solubility and gel hardness of potato starch.At the same time,the starch is more affected by crosslinking reaction than by depolymerization.In addition,the PAW treatment primarily affected the amorphous region of starch.Finally,the thermal weight loss of potato starch and the reduction of enthalpy required for gelatinization represented an increase in thermal stability.The results of this experiment therefore show that the PAW method can produce chemically cross-linked starch with higher thermal stability,lower viscosity,and higher solubility.展开更多
以马蹄为试验对象,通过微波间歇干燥和热风干燥方法对马蹄淀粉的制备进行研究,探讨两种方式对马蹄淀粉微观结构、透明度、碘蓝值、凝沉稳定性及黏度的影响。结果表明,微波间歇干燥和热风干燥马蹄淀粉X-射线衍射图谱和红外光谱表明马蹄...以马蹄为试验对象,通过微波间歇干燥和热风干燥方法对马蹄淀粉的制备进行研究,探讨两种方式对马蹄淀粉微观结构、透明度、碘蓝值、凝沉稳定性及黏度的影响。结果表明,微波间歇干燥和热风干燥马蹄淀粉X-射线衍射图谱和红外光谱表明马蹄淀粉结构一致,晶体类型均为A型结构。微波间歇干燥马蹄淀粉表面光滑,大颗粒整体结构为椭球型,小颗粒为球形,无团聚;碘蓝值为17.9,透明度为12.3%,淀粉糊清液体积分数为62.2%,淀粉糊稳定状态时黏度为98 800 m Pa·s,黏度波动率为152.0%,与热风干燥马蹄淀粉对比,微波间歇干燥的马蹄淀粉微观结构和性能更优。展开更多
基金subsidized for English editing by National Taiwan University under the Excellence Improvement Program for Doctoral Students(grant number 108-2926-I-002-002-MY4),sponsored by Min-istry of Science and Technology,Taiwan.
文摘Plasma-activated water(PAW)provides a means of treating food products that avoids the damage to heatsensitive biological materials.Starch is a carbohydrate that is commonly used as a texture modifier.This article describes an experiment to study the effects of PAW treatment on the physical and chemical properties of starch,including the effects of the PAW production itself as reflected.Our results indicated that PAW treatment increased solubility and gel hardness of potato starch.At the same time,the starch is more affected by crosslinking reaction than by depolymerization.In addition,the PAW treatment primarily affected the amorphous region of starch.Finally,the thermal weight loss of potato starch and the reduction of enthalpy required for gelatinization represented an increase in thermal stability.The results of this experiment therefore show that the PAW method can produce chemically cross-linked starch with higher thermal stability,lower viscosity,and higher solubility.
文摘以马蹄为试验对象,通过微波间歇干燥和热风干燥方法对马蹄淀粉的制备进行研究,探讨两种方式对马蹄淀粉微观结构、透明度、碘蓝值、凝沉稳定性及黏度的影响。结果表明,微波间歇干燥和热风干燥马蹄淀粉X-射线衍射图谱和红外光谱表明马蹄淀粉结构一致,晶体类型均为A型结构。微波间歇干燥马蹄淀粉表面光滑,大颗粒整体结构为椭球型,小颗粒为球形,无团聚;碘蓝值为17.9,透明度为12.3%,淀粉糊清液体积分数为62.2%,淀粉糊稳定状态时黏度为98 800 m Pa·s,黏度波动率为152.0%,与热风干燥马蹄淀粉对比,微波间歇干燥的马蹄淀粉微观结构和性能更优。
