摘要：
In this study, gelatin-starch shell-yolk microspheres were prepared by water-in-water emulsion method using three different crystal types of plant rhizome starches. The microspheres were then cross-linked using chemical and natural cross-linking agents. The effects of starch crystal type and cross-linking on microsphere quality were investigated. The morphology of microspheres was spherical or nearly spherical and possessed a smooth surface. Uncross-linked microspheres had a high swelling capacity of up to about 750%. After cross-linking, the swelling of the microspheres was inhibited, and a denser structure was formed. The loading capacity of microspheres was related to their swelling capacity. The results of DSC showed that the gelatin shell of the microspheres retarded the internal starch pasting, and the thermal stability of the microspheres could be enhanced by cross-linking. Cross-linking similarly increased the resistance of the microspheres to amylase hydrolysis by about 10%. Therefore, microspheres should be cross-linked after adequate encapsulation of the cargo to obtain both high encapsulation efficiency and high stability. In addition, the microspheres prepared from three different crystal types of starch were coincidentally B + V mixed type. These results are instructive for the future utilization of such microspheres for encapsulating bioactive.
关键词：
Pulsed electric field (PEF);yam;drying;physicochemical properties;thermal analysis;pasting properties
摘要：
This work investigated the effects of pulsed electric field (PEF) pretreatment, combined with different drying methods, on the quality of dried yams. The results showed that the pretreatment resulted in the formation of large pores in the yam tissues, thereby affecting the rehydration capability and hardness of the dried yam slices. The type of drying method after treatment did not alter the free radical stretching bands of yam. Additionally, the pretreated samples had a higher peak viscosity, through viscosity, final viscosity and break down, alongside lower pasting temperatures, To, Tp, Tc, and oH. Rheological measurements further indicated that all doughs exhibited solid-like behavior to different extents. The pretreatment also decreased the amount of allantoin and polysaccharides in dried yam slices, while negatively influencing their antioxidant activity. Finally, the choice of drying methods significantly affected the quality of the dried yams. In highlighting the effects of PEF pretreatment, combined with different drying methods, on dried yam, the results can help to expand their application within the food industry.
摘要：
This paper reports the preparation and characterization of gelatin-cassava starch microspheres using the water-in-water emulsion technique. The effects of different weight ratios (10: 0, 9: 1, 8: 2, 7: 3, 6: 4, 5: 5) of starch to gelatin on the morphology, structure, thermal properties, and stability of microspheres were investigated. The morphology results showed that most microspheres had spherical shapes and smooth surfaces. When the weight ratio of starch to gelatin was 5: 5, the prepared microspheres formed a stable yolk-shell structure. The swelling capacity of the microspheres increased with the proportion of gelatin, up to 682.3%. The gelatin and starch in the microspheres were compatible but not miscible. Compared with the native starch, the crystalline structure of microspheres changed from A-type to a mixture of B-type and V-type, and the relative crystallinity decreased. Differential scanning calorimetry results showed that the melting of microspheres involved both gelatin dissolution and starch gelatinization. Due to the formation of composite microspheres, the starch content decreased, and the release of reducing sugars from the microspheres upon hydrolysis was reduced. The gelatin-cassava starch microspheres are simple to prepare, biocompatible, and can be used as a potential material for microencapsulation.
通讯机构：
[Li, QM; Xia, HP ] H;Hunan Agr Univ, Sch Food Sci & Technol, Dept Food Sci & Engn, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Hunan Rapeseed Oil Nutr Hlth & Deep Dev Engn Techn, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.
关键词：
Deep eutectic solvent;Paste viscosity;Pea starch;Retrogradation;Structure
摘要：
Legumes are a widespread and cheap source of starch. However, legume starches are prone to retrogradation in applications. Therefore, enhancing the resistance to retrogradation is important to ensure the quality of starch products. In this study, the effects of amines, alcohols, and carboxylic acids deep eutectic solvents (DESs) on the retrogradation properties of pea starch (PS) were investigated. The results showed that the starches treated with carboxylic acid DESs for only 30min exhibited low paste viscosity, high paste clarity and anti-retrogradation. The carboxylic acid DESs treatment resulted in holes or cracks appearing on the starch surface, a decrease in molecular ordering, relative crystallinity, and amylose content. The thermal enthalpy of starch as well as the pasting viscosity were substantially reduced after the treatment. The paste clarity and the resistance to retrogradation were significantly improved. Conversely, the structure, pasting and retrogradation properties of starch treated with amine and alcohol DESs exhibited only slight differences compared to PS. The carboxylic acid DESs took a short time for the starch modification, and the modified starch paste with low viscosity, high clarity, and resistance to retrogradation. The study could provide an environmentally-friendly and cost-effective method for the preparation of starch with well anti-retrogradation properties.
作者机构：
[欧阳佳] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[杨红; 宋晓燕] Hunan Changsha Qianhuke Distillery Co.Ltd., Changsha, 410600, China;Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China;[李清明; 苏小军; 王锋; 李文佳] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China, Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
通讯机构：
[Su, X.] C;College of Food Science and Technology, China
作者机构：
[苏小军; 范宽秀] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China;[杨华] College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410128, China;[朱晓慧; 王锋; 李清明; 江雪梅; 何瑞阳] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China, Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
通讯机构：
[Wang, F.] C;College of Food Science and Technology, China
