Radio frequency regulates the multi-scale structure and functional properties of starch from different genotypes of corn

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-07-30 DOI:10.1111/ijfs.17394

Liuyang Ren, Zhaohui Zheng, Pei Yang, Hanyu Fu, Jingshen Xu, Weijun Xie, Deyong Yang

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Abstract

The purpose of this study was to investigate the multi-scale structures, thermal, pasting, and textural properties of starch from different genotypes (dent and flint) of corn with varying moisture content (MC) (0.20, 0.25, and 0.30 kg kg⁻¹ in dry basis) following radio frequency (RF) electromagnetic fields. As the MC increased, the amylose content in dent and flint corn starch rose from 14.60% to 19.70% and 14.80% to 24.63%, respectively, after the hot air (HA)-RF treatment. With the increase in MC, the enhancement of starch–protein interaction and the change in starch molecule structure caused decreases in the crystallinity, short–range order structure, and enthalpy, while there were increases in the gelatinisation temperature, pasting viscosity, and textural properties of starch. The results showed that the RF treatment is an effective method for improving the processing performance of starch. Our data provide a foundation to expand the application of radio frequency in the food industry.

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无线电频率调节不同基因型玉米淀粉的多尺度结构和功能特性

摘要本研究旨在探讨不同含水量（MC）（干基 0.20、0.25 和 0.30 kg-1）的不同基因型玉米（齿玉米和燧玉米）的淀粉在射频（RF）电磁场作用下的多尺度结构、热、糊化和纹理特性。随着 MC 的增加，经过热空气（HA）-射频处理后，凹陷玉米淀粉和燧石玉米淀粉中的直链淀粉含量分别从 14.60% 上升到 19.70% 和 14.80% 上升到 24.63%。随着 MC 的增加，淀粉与蛋白质相互作用的增强以及淀粉分子结构的改变导致淀粉的结晶度、短程有序结构和热焓降低，而糊化温度、糊化粘度和质构特性则有所提高。结果表明，射频处理是改善淀粉加工性能的有效方法。我们的数据为扩大射频在食品工业中的应用奠定了基础。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.