Microwave-induced formation mechanism of highly resistant starch
Release time:
2023-04-13
Appropriate microwave conditions favor the formation of resistant starch. The average particle size of high amytic corn starch is smaller than that of ordinary corn starch, and the average particle size of both increases after heat treatment.
Appropriate microwave conditions favor the formation of resistant starch. The factors affecting the preparation of resistant starch were microwave dose> starch concentration> number of cycles> aging temperature >microwave time. Among them, microwave dose, aging temperature and starch concentration had significant effects on the final content of resistant starch, and there were interactions between starch concentration and microwave dose, starch concentration and microwave time, and starch concentration and aging temperature.
The average particle size of high amytic corn starch is smaller than that of ordinary corn starch, and the average particle size of both increases after heat treatment. Microwave heating will destroy the crystalline structure inside the starch, so that the crystalline form of the starch changes from the original crystal form to the B+V type, and the crystallinity of the starch is reduced.
After heat treatment, the cluster structure of amylopectin in starch is destroyed, resulting in disordering of free starch molecular chains in the crystalline and amorphous regions, so that a nano-sized gel structure uniformly dispersed by amorphous and partial crystal structures is formed inside starch, the SAXS characteristic diffraction peak disappears, and the semi-crystalline sheet structure completely disappears.
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