Amorphous granular starch expands the scope of commercial applications, Shaanxi University of Science and Technology publishes the latest results of starch research

Our reporter (Reporter Wang Jingchen) The reporter recently learned that the natural food polymer team of Shaanxi University of Science and Technology published online in the food journal "Food Hydrocolloids" entitled "Cold water solubility, oil absorption and enzymatic hydrolysis characteristics of amorphous granular starch" research paper

It is understood that natural starch is semi-crystalline because it contains a large number of hydrogen bonds and is insoluble in water at room temperature, which limits its application as a thickener and adhesive, and the preparation method of cold water-soluble starch has become a concern.

"Amorphous granular starch" is in an intermediate state between native starch and fully gelatinized starch, and maintains its granular shape on the basis of destroying the internal structure

Commercial pregelatinized starches can be produced by physical methods such as drum drying, spray drying and extrusion, and are soluble in cold water, but have poor dispersibility due to loss of particle morphology

During hydrothermal treatment, starch undergoes a complex transformation from a dense, ordered structure to a loosely disordered structure

The experimental results show that amorphous granular starch from 6 different plant sources can be obtained by heating starch in sufficient water at or near the gelatinization temperature

The preparation method of "amorphous granular starch" is green, and at the same time has many characteristics such as dispersibility of natural starch, room temperature water solubility of cold water soluble starch, adsorption of porous starch, etc.

"China Food News" (04 edition on March 24, 2021)

(Editor-in-charge: Gao Na)