卡达巴香蕉淀粉流动和热性能的化学计量学分析。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-02-01 Epub Date: 2024-09-30 DOI:10.1002/jsfa.13934

Babatunde Olawoye, Isaac Olatunde Olaoye

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引用次数: 0

摘要

背景：与马铃薯、玉米或木薯等传统来源的淀粉相比，来自非传统来源（如卡芭蕉）的淀粉的开发相对不足。然而，它的高直链淀粉含量表明其适合用于特定的工业用途。了解卡达巴香蕉淀粉的流动性、流变性和热特性，可使其在食品配方和制药业中得到新的应用。因此，本研究旨在考察改性对香蕉淀粉的散装材料特性（粉末流动性）、颗粒大小和形状（用光学显微镜测量）、流变性和热性能的影响：交联淀粉的流动性受到颗粒大小（105 892.7 μm）、形状（圆度 0.78）和可压缩性（0.20）的显著影响，使其成为比其他淀粉粉末更自由流动的粉末。淀粉糊的流变行为表明，Herschel-Bulkley 模型对流变行为的预测效果最好，决定系数最高（R2 > 0.9）：结论：具有优良特性的交联卡达巴香蕉淀粉将在需要自由流动性的食品中得到很好的应用。© 2024 化学工业协会。

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Chemometrics analysis of the flow and thermal properties of cardaba banana starch.

Background: Starch from a non-conventional source such as cardaba banana is relatively underexplored compared to conventional sources such as potato, maize or tapioca. Its high amylose content, however, suggests its suitability for specific industrial uses. Understanding the flowability, rheology and thermal properties of cardaba banana starch could lead to its novel application in food product formulation and pharmaceutical industry. Therefore, the present study aimed to examine the effect of modification on the bulk material characterization (powder flowability), granule size and shape (measured by light microscope), rheology and thermal properties of cardaba banana starch.

Results: The flowability of cross-linked starch was affected significantly by the granule size (105 892.7 μm), shape (circularity 0.78) and compressibility (0.20), making it a more free-flowing powder than other starch powders. The rheological behavior of the starch paste revealed that the Herschel-Bulkley model best predicts the rheological behavior with the highest coefficient of determinant (R² > 0.9).

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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.