Effects of microwave treatment on structural and functional properties of germinated corn starch.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-29 DOI:10.1002/jsfa.13995

Yulu Dong, Zhiwei Shu, Shunmin Wang, Junzhen Wang, Ningning Wu

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Abstract

Background: Measuring the germination index of corn, and gelatinization index, thermodynamic properties, long-range structure, short-range structure and particle morphology of corn starch, the study aimed to investigate the effects of different microwave (MW) treatment on the structural and functional properties of germinated corn starch.

Results: The results indicated that after appropriate MW treatment, the germination indices (germination rate, germination potential, sprout length and sprout weight) of germinated corn starch were improved after 7 days of germination. In addition, MW treatment also affected the structure of germinated corn starch. MW treatment could reduce the relative crystallinity of starch, but did not change the crystal type and the peak position of each absorption peak in Fourier transform infrared spectra. In addition, rapid visco-analysis and differential scanning calorimetry results showed, respectively, that MW treatment decreased the peak viscosity of germinated corn starch and increased the gelatinization temperature. Finally, MW treatment made the starch surface become rough, destroyed the starch particle structure and produced random cracks and voids.

Conclusion: Overall, the present study proves that appropriate MW treatment is an effective measure for the modification of germinated corn starch, and provides a theoretical basis for the application of MW technology in germinated corn products. © 2024 Society of Chemical Industry.

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微波处理对发芽玉米淀粉结构和功能特性的影响

研究背景通过测定玉米的发芽指数、玉米淀粉的糊化指数、热力学性质、长程结构、短程结构和颗粒形态，研究不同微波（MW）处理对发芽玉米淀粉结构和功能性质的影响：结果表明，经过适当的微波处理后，发芽玉米淀粉的发芽指数（发芽率、发芽势、芽长和芽重）在发芽 7 天后得到改善。此外，水处理还影响了发芽玉米淀粉的结构。水处理可降低淀粉的相对结晶度，但不会改变傅里叶变换红外光谱中的晶体类型和各吸收峰的峰位。此外，快速粘度分析和差示扫描量热分析结果分别表明，MW 处理降低了发芽玉米淀粉的峰值粘度，提高了糊化温度。最后，MW 处理使淀粉表面变得粗糙，破坏了淀粉颗粒结构，产生了随机裂缝和空洞：总之，本研究证明了适当的水处理是改性发芽玉米淀粉的有效措施，并为水处理技术在发芽玉米产品中的应用提供了理论依据。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.