Morphology and physicochemical properties of porous sago starch carriers produced by a variety of combination pre-treatment techniques

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-10-18 DOI:10.1007/s11694-024-02900-4
Dayang Norlaila Hj. Latip, Hayati Samsudin, Uthumporn Utra
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Abstract

Porous starch is a type of modified starch that recently gained interest and continuous innovation in food applications. It provides high surface area, great absorption, and protection for active compounds from degradation with controlled release ability. Porous starch is generally produced by different treatment including physical, chemical, enzyme, or their combination and various type of starches. However, production and characterization of porous sago starch is still scarce. This research aimed to, (i) produce porous sago starch using three different pre-treatment methods in combination with ultrasonic and enzymatic treatments, and (ii) characterize the morphology and physicochemical properties of porous sago starch produced by these methods. Microwave, heat moisture and freeze-thaw treatments were used to pre-treated native sago starch, followed by an ultrasonic and enzyme hydrolysis process. The application of freeze-thaw pre-treatment, ultrasonic treatment, and enzyme treatment (FT) resulted in the formation of pore structures on the surface of the granules and the disruption of the double helix bond, as indicated by the lowest value of 0.97 at a band ratio 995/1022 cm− 1. Prior to pore formations, the FT sample had the highest absorption capacity for water and oil at 37.04% and 108.74%, respectively. The enthalpy of gelatinization (ΔH) is significantly lower in treated samples (range 2.98–3.13 J/g) compared to the native (3.32 J/g). Regardless of the variation treatments applied, the crystallinity value of all samples remained unchanged, which corresponds to the peak ratio 1047/1022 cm− 1. The morphology and physicochemical experiments demonstrate that porous sago starch has significant potential as an active compound carrier and could be used in food packaging application.

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采用多种组合预处理技术生产的多孔西米淀粉载体的形态和理化特性
多孔淀粉是一种变性淀粉,近来在食品应用领域得到了广泛关注和不断创新。多孔淀粉具有高比表面积、高吸收性、保护活性化合物不被降解以及控释能力。多孔淀粉一般通过不同的处理方法生产,包括物理、化学、酶或它们与各种淀粉的组合。然而,多孔西米淀粉的生产和表征仍然很少。本研究的目的是:(i) 利用三种不同的预处理方法,结合超声波和酶处理,生产多孔西米淀粉;(ii) 表征这些方法生产的多孔西米淀粉的形态和理化性质。对原生西米淀粉进行了微波、热湿和冻融预处理,然后进行超声波和酶水解处理。采用冻融预处理、超声波处理和酶处理(FT)后,颗粒表面形成了孔隙结构,双螺旋键被破坏,其最低值为 0.97(带比为 995/1022 cm- 1)。在形成孔隙之前,FT 样品对水和油的吸收能力最高,分别为 37.04% 和 108.74%。与原生样品(3.32 J/g)相比,处理过的样品的胶化焓(ΔH)明显较低(范围为 2.98-3.13 J/g)。无论采用哪种不同的处理方法,所有样品的结晶度值都保持不变,即峰值比为 1047/1022 cm-1。形态学和理化实验证明,多孔西米淀粉作为活性化合物载体具有巨大潜力,可用于食品包装。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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