Journal of South China University of Technology (Natural Science Edition) ›› 2011, Vol. 39 ›› Issue (9): 17-21.doi: 10.3969/j.issn.1000-565X.2011.09.004

• Food Science & Technology • Previous Articles     Next Articles

Influence of Pulsed Electric Fields on Physicochemical Properties of Sago Starch

Zhang Ben-shan1  Li Fen-fen1  Chen Fu-quan1,2   

  1. 1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China; 2. National Engineering Research Center of Novel Equipment for Polymer Processing,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2011-01-06 Revised:2011-04-15 Online:2011-09-25 Published:2011-08-02
  • Contact: 张本山(1964-) ，男，博士，副教授，主要从事淀粉材料及污水处理研究． E-mail:zbs968@ vip.sina.com
  • About author:张本山(1964-) ，男，博士，副教授，主要从事淀粉材料及污水处理研究．
  • Supported by:

    广东省科技计划项目( 2008A08040300， 2008A08040301) ; 国家科技支撑计划项目( 2006BAD27B04)

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Abstract:

Sago starch-water suspensions ( 8.0%) were subjected to pulsed electric fields ( PEF) at 30,40 and 50 kV/cm,respectively,and the physicochemical properties of the treated starch were investigated by means of the scanning electron microscopy,the laser scattering,the X-ray diffraction,the differential scanning calorimetry and the Brabender viscosity test. The results show that,after PEF treatment,the granule morphology and crystalline structure of the starch are both damaged,that the damage becomes more significant with the increase of the electric field strength,that,after the PEF treatment at 50 kV/cm,the relative crystallinity remarkably decreases,that the PEF treatment results in an obvious decrease of granule size,and that gelatinization temperature,the peak temperature,the gelatinization enthalpy and the hot paste stability all decreased,while the gelling and the retrogradation both improved.

Key words: sago starch, physicochemical property, pulsed electric field, electric field strength

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