Journal of South China University of Technology(Natural Science) >

2022 , Vol. 50 >Issue 8: 12 - 20

DOI: https://doi.org/10.12141/j.issn.1000-565X.220001

Food Science & Technology

Influence of Heat-Moisture Treatment on Physicochemical Properties of Potato Starch Ghost

Expand
  • School of Food Science and Engineering，South China University of Technology，Guangzhou 510640，Guangdong，China
高群玉（1965-），女，博士，教授，博士生导师，主要从事淀粉改性及碳水化合物研究。

Received date: 2022-01-04

  Online published: 2022-04-06

Supported by

Hainan Province Key R&D Program(ZYDY2019031)

Fold

Abstract

Starch Ghost is an insoluble hollow sac structure that remains in GSD (Gelatinized Starch Dispersions) after starch gelatinization, named for its shape like “ghost”. Controlling the content and properties of Ghost can regulate such physicochemical properties of GSD as digestibility, electrical conductivity, viscoelasticity, etc. To further understand the effect of modified starch Ghost on the performance of starch-based products and provide a reference for its application, this paper used waxy and native potato starch with low pasting temperature and high expansion as research objects to prepare potato starch Ghost by optimizing Brabender parameters, and the influence of heat-moisture treatment temperature on the preparation and properties of two kinds of potato starch Ghost was discussed. The results show that the SEM images of heat-moisture treatment native and waxy potato starch Ghost are mostly cyst-like and thick, with swelling degrees of 1.23 ~ 2.71 and 1.58 ~ 2.78, particle sizes of 15.2 ~ 51.3 μm and 21.5 ~ 81.0 μm, and RS contents of 90.7% ~ 98.4% and 90.4% ~ 98.4%, respectively. The heat-moisture treatment increases the onset temperature but reduces the expansion volume of potato starch, and enhances the interaction between starch molecules, which leads to the decrease of the average particle size and rapid digestion starch (RDS) content of potato starch Ghost, but the content of amylose, relative crystallinity, resistant starch (RS) and the inte-grity of potato starch Ghost are increased. With the increase of heat-moisture treatment temperature, the average particle size and RDS content of potato starch Ghost show a decreasing trend, while the relative crystallinity and RS content show an increasing trend. The integrity of potato starch Ghost increases with the increase of heat-moisture treatment temperature, and the two kinds of potato starch Ghost prepared after 110 ℃ heat-moisture treatment can maintain a good hollow sac structure. By enhancing the connections between amylose and amylopectin, amylose and lipid, and amylopectin and amylopectin in starch granules, the heat-moisture treatment can significantly improve the integrity and stability of native and waxy potato starch Ghost. By controlling the conditions of heat-moisture treatment, the structure of starch Ghost can be regulated, so as to accurately produce products containing Ghost. These results have certain guiding significance for the application of heat-moisture treatment starch.

Key words： potato starch; Ghost structure; physicochemical property; heat-moisture treatment; starch diges-tibility

Cite this article

GAO Qunyu, LIU Qiang, DONG Shiting . Influence of Heat-Moisture Treatment on Physicochemical Properties of Potato Starch Ghost[J]. Journal of South China University of Technology(Natural Science), 2022 , 50(8) : 12 -20 . DOI: 10.12141/j.issn.1000-565X.220001

References

1 DEREK R， PRENTICE M， STARK J R，et al ．Granule residues and“ghosts”remaining after heating A-type barley-starch granules in water［J］．Carbohydrate Research，1992，227：121-130．
2 LI J H， VASANTHAN T， HOOVER R，et al ．Starch from hull-less barley：Ⅳ．Morphological and structural changes in waxy，normal and high-amylose starch gra-nules during heating［J］．Food Research International，2004，37（5）：417-428．
3 WEI C X， QIN F L， ZHOU W D，et al ．Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating［J］．Food Chemistry，2011，128（3）：645-652．
4 ZHANG B， DHITAL S， FLANAGAN B M，et al ．Mechanism for starch granule Ghost formation deduced from structural and enzyme digestion properties［J］．Journal of Agricultural & Food Chemistry，2014，62（3）：760-771．
5 CAI C， ZHAO L， HUANG J，et al ．Morphology，structure and gelatinization properties of heterogeneous starch granules from high-amylose maize［J］．Carbohydrate Polymers，2014，102：606-614．
6 CARRILLO-NAVAS H， AVILA-DE L， GóMEZ-LURíA D，et al ．Impact of ghosts on the viscoelastic response of gelatinized corn starch dispersions subjected to small strain deformations［J］．Carbohydrate Polymers，2014，110：156-162．
7 HERNAN D Z-J C， LOBATO-CALLEROS C， SOSA E，et al ．Electrochemical characterization of gelatinized starch dispersions：voltammetry and electrochemical impedance spectroscopy on platinum surface［J］．Carbohydrate Polymers，2015，124：8-16．
8 GARCIA-HERNANDEZ A， VERNON-CARTER E J， ALVAREZ-RAMIREZ J ．Impact of ghosts on the mechanical，optical，and barrier properties of corn starch films［J］．Starch/St a ¨ rke，2017，69（1/2）：1600308．
9 LI Z， WEI C ．Morphology，structure，properties and applications of starch ghost：a review［J］．Int J Biol Ma-cromol，2020，163：2084-2096．
10 罗志刚，高群玉 ．湿热处理改性淀粉的研究进展［J］．中国粮油学报，2006，21（1）：47-50．
10 LUO Zhi-gang， GAO Qun-yu ．Research progress of heat-moisture treatment modified starches［J］．Journal of the Chinese Cereals and Oils Association，2006，21（1）：47-50．
11 廖卢艳，吴卫国 ．湿热改性淀粉研究进展［J］．食品与机械，2015，31（5）：266-269．
11 LIAO Lu-yan， WU Wei-guo ．Research progress of heat-moisture modified starches［J］．Food & Machinery，2015，31（5）：266-269．
12 HUANG J， WEI N， LI H，et al ．Outer shell，inner blocklets，and granule architecture of potato starch［J］．Carbohydr Polym，2014，103：355-358．
13 HAN H J， HOU J W，et al ．Insight on the changes of cassava and potato starch granules during gelatinization ［J］．International Journal of Biological Macromolecules，2018，126：37-43．
14 马芸 ．淀粉颗粒外壳的分离及其性质与结构研究［D］．西安：陕西科技大学，2018．
15 DHITAL S， SHRESTHA A K， GIDLEY M J ．Relationship between granule size and in vitro digestibility of maize and potato starches［J］．Carbohydrate Polymers，2010，82（2）：480-488．
16 KACZMARSKA K， GRABOWSKA B， SPYCHAJ T，et al ．Effect of microwave treatment on structure of bin-ders based on sodium carboxymethyl starch：FT-IR，FT-Raman and XRD investigations［J］．Spectrochim Acta A Mol Biomol Spectrosc，2018，199：387-393．
17 ENGLYST H N， KINGMAN S M， CUMMINGS J H ．Classification and measurement of nutritionally important starch fractions［J］．European Journal of Clinical Nutrition，1992，46（）：33-50．
18 DEBET M R， GIDLEY M J ．Why do gelatinized starch granules not dissolve completely？ Roles for amylose，protein，and lipid in granule“Ghost”integrity［J］．Journal of Agricultural & Food Chemistry，2007，55（12）：4752-4760．
19 HAN X Z， HAMAKER B R ．Association of starch granule proteins with starch ghosts and remnants revealed by confocal laser scanning microscopy［J］．Cereal Chemistry，2002，79（6）：892-896．
20 罗发兴，黄强，张乐兴 ．蜡质马铃薯淀粉的研究开发［J］．食品研究与开发，2007，28（7）：148-149．
20 LUO Fa-xing， HUANG Qiang， ZHANG Le-xing ．Research and development of waxy potato starch［J］．Food Research and Development，2007，28（7）：148-149．
21 HAN X Z， HAMAKER B R ．Functional and microstructural aspects of soluble corn starch in pastes and gels［J］．Starch/St?rke，2015，52（2/3）：76-80．
22 VARATHARAJAN V， HOOVER R， LIU Q，et al ．The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches［J］．Carbohydrate Polymers，2010，81（2）：466-475．
23 JIRANUNTAKUL W， PUTTANLEK C，RUNGSARDT HONG V，et al ．Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches［J］．Journal of Food Engineering，2011，104（2）：246-258．
24 HOOVER R， MANUEL H ．The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize，waxy maize，dull waxy maize and amylomaize V starches［J］．Journal of Cereal Science，1996，23（2）：153-162．
25 刘珂 ．热处理，交联反应对马铃薯淀粉性质的对比研究［D］．广州：华南理工大学，2019．
26 WATCHARATEWINKUL Y， UTTAPAP D，PUTTANL- EK C，et al ．Enzyme digestibility and acid/shear stability of heat-moisture treated canna starch［J］．Starch/St a ¨ rke，2010，62（3/4）：205-216．
27 TAN X， LI X， CHEN L，et al ．Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch［J］．Carbohydrate Polymers，2017，161：286-294．
Options
Outlines

/

〈 〉