Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment
The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010113 |
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| author | Sijie Zhang Weiguo Wu Jihe Zhu Junling Wu Zengpeng Gan Houqin Deng Yu Zhang Luyan Liao |
| author_facet | Sijie Zhang Weiguo Wu Jihe Zhu Junling Wu Zengpeng Gan Houqin Deng Yu Zhang Luyan Liao |
| author_sort | Sijie Zhang |
| collection | DOAJ |
| description | The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics of pseudoplastic fluids, characterized by shear thinning and thixotropy, belonged to the C-type starch crystal. The gelatinization temperature of SPS was increased to 82.55 °C by HMT. HMT-SPS had better viscoelasticity in S3-S6. The particle size was smaller than that of RAW-SPS during the gelatinization process. The starch paste of S2 was gelatinized by heating at 95 °C, and the original crystalline structure of the starch was destroyed, where layered structure formed by recrystallization was observed. HMT-SPS showed a clear polarization cross, while disappeared after S2. HMT also improved the ordering degree. The results explained the mechanism of changes in HMT modified starch during the gelatinization process. |
| format | Article |
| id | doaj-art-a5c77d860b464866964eddb671fac059 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a5c77d860b464866964eddb671fac0592025-02-12T05:32:05ZengElsevierFood Chemistry: X2590-15752025-01-0125102123Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatmentSijie Zhang0Weiguo Wu1Jihe Zhu2Junling Wu3Zengpeng Gan4Houqin Deng5Yu Zhang6Luyan Liao7College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaSchool of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai 201514, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; Corresponding author at: No.1, Nongda Road, Furong District, Changsha, Hunan 410128, China.The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics of pseudoplastic fluids, characterized by shear thinning and thixotropy, belonged to the C-type starch crystal. The gelatinization temperature of SPS was increased to 82.55 °C by HMT. HMT-SPS had better viscoelasticity in S3-S6. The particle size was smaller than that of RAW-SPS during the gelatinization process. The starch paste of S2 was gelatinized by heating at 95 °C, and the original crystalline structure of the starch was destroyed, where layered structure formed by recrystallization was observed. HMT-SPS showed a clear polarization cross, while disappeared after S2. HMT also improved the ordering degree. The results explained the mechanism of changes in HMT modified starch during the gelatinization process.http://www.sciencedirect.com/science/article/pii/S2590157524010113Heat-moisture treatmentSweet potato starchGelatinization stageStructure changes |
| spellingShingle | Sijie Zhang Weiguo Wu Jihe Zhu Junling Wu Zengpeng Gan Houqin Deng Yu Zhang Luyan Liao Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment Food Chemistry: X Heat-moisture treatment Sweet potato starch Gelatinization stage Structure changes |
| title | Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment |
| title_full | Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment |
| title_fullStr | Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment |
| title_full_unstemmed | Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment |
| title_short | Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment |
| title_sort | multi scale structural evolution during simulated gelatinization process of sweet potato starch by heat moisture treatment |
| topic | Heat-moisture treatment Sweet potato starch Gelatinization stage Structure changes |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010113 |
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