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IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2024-10-16 DOI:10.1002/cche.10836

Anand Kishore, Anupama Singh, Kalidas Pati, Ankur Ojha

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引用次数: 0

摘要

背景和目的本研究调查了柠檬酸（CA）和热湿处理（HMT）对菊芋淀粉（JS）特性的影响。此外，本研究还探讨了改性菊芋淀粉制备薄膜的潜力。研究结果经 HMT 处理后，JS 的直链淀粉含量增加，而 CA 改性淀粉的直链淀粉含量减少。与原生 JS 相比，CA 和 HMT 改性降低了膨胀力、溶解度、峰值粘度、分解粘度、最终粘度、后退粘度和结晶度百分比。改性后，JS 的转变温度和粘贴温度都有所提高。在傅立叶变换红外光谱中，在 1008 cm-1 波长处观察到了对照组和处理组 JS 的强峰。扫描电镜显示，所有改性聚苯乙烯中的颗粒都有重叠和团聚现象。改性聚苯乙烯薄膜会明显影响薄膜的水溶性、阻隔性和机械性能。薄膜的扫描电镜显示，CA 和 HMT 改性薄膜的表面比原生 JS 薄膜更均匀。结论 HMT 和 CA 改性显著影响了聚苯乙烯的特性，并改善了薄膜的性能，有利于进一步应用。意义和新颖性本研究的发现将有助于选择适当的处理方法来增强 JS 的性能，以应用于食品配方和可持续包装。

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Jicama (Pachyrhizus spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film

Background and Objectives

This study investigated the effects of citric acid (CA) and heat–moisture treatment (HMT) on the properties of jicama starch (JS). Furthermore, it explores the potential of modified jicama starch for film preparation.

Findings

The amylose content of the JS increases after HMT and decreases for CA-modified starch. CA and HMT modification lowered the swelling power, solubility, peak viscosity, breakdown viscosity, final viscosity, setback viscosity, and crystallinity percentage compared to the native JS. After modification, there was an increase in the transition and pasting temperature of JS. The strong peak for the control and treated JS was observed at around 1008 cm⁻¹ wavenumber in the Fourier transform infrared spectroscopy. SEM showed the overlapping and clusters of the granules in all the modified JS. Modified JS-based film significantly affects the water solubility, barrier, and mechanical properties of film. The film's SEM showed that the CA- and HMT-modified films had more homogeneous surfaces than the native JS film.

Conclusions

HMT and CA modification significantly impacted JS properties and improved the film properties for further application.

Significance and Novelty

This study's findings will facilitate selecting an appropriate treatment to enhance the properties of JS for applications in food formulation and sustainable packaging.

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.