Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Wenmeng Liu; Wentao Pan; Jinwang Li; Yi Chen; Qiang Yu; Liyuan Rong; Wenhao Xiao; Huiliang Wen; Jianhua Xie

Current Research in Food Science (Jan 2022)

Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Wenmeng Liu,
Wentao Pan,
Jinwang Li,
Yi Chen,
Qiang Yu,
Liyuan Rong,
Wenhao Xiao,
Huiliang Wen,
Jianhua Xie

Affiliations

Wenmeng Liu: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
Wentao Pan: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
Jinwang Li: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
Yi Chen: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
Qiang Yu: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
Liyuan Rong: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
Wenhao Xiao: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
Huiliang Wen: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
Jianhua Xie: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang, 330200, China; Corresponding authorState Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, China.

Journal volume & issue: Vol. 5
pp. 28 – 33

Abstract

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The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strength and hardness varying from high to low after dry heat treatment, and CT was lower than that of RT. Neither dry heat treatment nor gelatinization produced new functional groups, and both reduced short-range ordered degree. There were significant decrease in spin-spin relaxation time (T2) with dry heat treatment (CT and RT), which made the starch in the samples closely combine with water. These results are helpful to better understand the changes of physicochemical properties of starch gel products during dry heat treatment and provide some theoretical references for the application of CS in food industry.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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