| Literature DB >> 25977003 |
Vânia Zanella Pinto1, Nathan Levien Vanier2, Vinicius Gonçalves Deon3, Khalid Moomand4, Shanise Lisie Mello El Halal5, Elessandra da Rosa Zavareze5, Loong-Tak Lim4, Alvaro Renato Guerra Dias5.
Abstract
Pinhão starch was modified by annealing (ANN), heat-moisture (HMT) or sonication (SNT) treatments. The starch was also modified by a combination of these treatments (ANN-HMT, ANN-SNT, HMT-ANN, HMT-SNT, SNT-ANN, SNT-HMT). Whole starch and debranched starch fractions were analyzed by gel-permeation chromatography. Moreover, crystallinity, morphology, swelling power, solubility, pasting and gelatinization characteristics were evaluated. Native and single ANN and SNT-treated starches exhibited a CA-type crystalline structure while other modified starches showed an A-type structure. The relative crystallinity increased in ANN-treated starches and decreased in single HMT- and SNT-treated starches. The ANN, HMT and SNT did not provide visible cracks, notches or grooves to pinhão starch granule. SNT applied as second treatment was able to increase the peak viscosity of single ANN- and HMT-treated starches. HMT used alone or in dual modifications promoted the strongest effect on gelatinization temperatures and enthalpy.Entities:
Keywords: Annealing; Araucaria angustifolia Bert O. Ktze; Heat-moisture-treatment; Relative crystallinity; Sonication; Starch structure; Viscosity
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Year: 2015 PMID： 25977003 DOI： 10.1016/j.foodchem.2015.04.037
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514