| Autor: |
Tiantian, Zhang, Yonggang, Yue, Mengxing, Hou, Yue, Tong, Zhijian, Lu, Lanjun, Yang, Peiling, Liu |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Carbohydrate Polymers. 297:120029 |
| ISSN: |
0144-8617 |
| Popis: |
In this study, corn starch (40 % moisture content) was placed in an ultra-high magnetic field(UMF)(5-20 T) to investigate the ordering and stabilization process under the magnetic field. With the increase of the intensity of UMF, C-OH and O-C-O were oxidized to O = C-OH and cross-linked to form ester bonds. When the UMF intensity was 15 T, the effect was the most significant with the ordered short-range structures formed; since the O = C-OR enhanced carbon skeleton structure, the crystallinity increased comparatively and amylose content reached the minimum value (15.32 ± 0.04 %). Additionally, UMF has a compressive effect on the void structure of A-type starch, and the average particle size decreased. RVA and DSC demonstrated that the UMF-treated starch had better thermal stability and shear resistance. This study suggested that UMF could serve as a prospective technique for starch product processing. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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