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The client of people's daily pushed the latest achievements of starch research published by natural polymer team of our hospital
2021/03/24 20:33  

Recently, the client side of people's daily pushed the latest achievements of starch research published by the natural polymer team of our hospital, which was published in the top journal of the food field, food hydrocolloids (Chinese Name: Food hydrocolloids) (impact factor if = 7.053), Professor Huang Junrong is the corresponding author and Fang Chenlu is the first author of the research paper "cold water solubility, oil adsorption and enzymolysis properties of amorphous granular starches".

The picture shows the front page of the paper "amorphous granular starch"

Natural starches are semi crystalline and insoluble in water at room temperature due to their large amount of hydrogen bonds, which limits their application as thickeners and adhesives. The preparation of starch with cold water solubility has become the focus of attention.

As a kind of modified starch, amorphous granular starch is in the intermediate state between natural starch and fully gelatinized starch paste, and maintains its granular morphology on the basis of destroying the internal structure. Due to their very loose structure, they show both cold water solubility and high chemical and biological reactivity, thus expanding the scope of commercial application. Granular cold water soluble starch (GCWS) is one of the common amorphous granular starches (AGS). It can be produced by many methods, such as high hydrostatic pressure (HHP) with alcohol, polyol treatment, alkalescence treatment, etc. In the preparation of GCWS starch, starch was treated with other chemicals (such as alcohol) in the presence of water to inhibit the expansion of the granules. However, more and more attention has been paid to the use of organic reagents in the preparation of this starch.

Pre gelatinized (PG) starch can be produced by physical methods such as drum drying, spray drying and extrusion. PG starch has solubility in cold water, but its dispersibility is poor due to the loss of granule morphology. Therefore, their paste quality is not as good as GCWS starch.

During hydrothermal treatment, starch may undergo a complex transition from dense ordered structure to loose disordered structure. Controlling the hydrothermal treatment conditions, including the ratio of starch to water, temperature and time, can help to maintain the granular morphology. However, little is known about the preparation of amorphous granular starch without chemical reagents. Therefore, the purpose of this study is to prepare amorphous granular starch by a green and simple hydrothermal treatment (physical) method, and study its physical and chemical properties, molecular structure and rheological properties, cold water solubility, oil absorption rate and enzymatic hydrolysis rate to determine their potential applications.

The results showed that amorphous granular starches from six different plant sources could be obtained by heating the starch suspension in water at or near the gelatinization temperature. They are divided into two forms: one is ghost shaped, with openings on the surface (sweet potato, cassava, wheat and corn starch); The other is gelatinous with porous surface structure (mung bean and pea starch). Their average particle size (D50), specific surface area, amylose content and average radius of molecular rotation Z (RZ) were 30.6 – 57.0, respectively μ m. 359 – 0.649 m2 / g, 13.7% – 16.8% and 88.9 – 115.3 nm. At room temperature, the solubility (78.5% - 94.2%), oil absorption (43.1% - 62.1%) and enzymolysis rate (58.5% - 82.6%) of amorphous granular starch in cold water were better than those of granular cold water soluble starch (GCWS) and pre gelatinized (PG) starch at room temperature. They can be used as thickeners, adhesives, carriers of fat soluble functional factors and basic materials of throat lozenges.

The figure shows the characteristic of amorphous granular starch

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