Shaanxi University of Science and Technology Natural Foods Polymer Team Publishes the Latest Results of Starch Research

Recently, the natural food polymer team of Shaanxi University of Science and Technology published an online publication entitled "Cold-water solubility, oil -adsorption and enzymolysis properties of amorphous granular starches (Chinese title: Cold water solubility, oil absorption and enzymolysis properties of amorphous granular starches)" research paper

The picture shows the home page of the paper "Amorphous Granular Starch"

According to reports, natural starches are semi-crystalline because they contain a large number of hydrogen bonds and are insoluble in water at room temperature, which limits their application as thickeners and binders, and the preparation method of cold water-soluble starch has become a focus of attention

"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

At present, commercial cold water soluble starch can be produced by various methods, such as high hydrostatic pressure treatment with alcohol, polyol treatment, alcohol alkaline treatment, etc.

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 picture is a schematic diagram of the characteristics of the research result "amorphous granular starch"

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.

(Wang Jingchen)

Responsible editor: Zhao Yangyi Review: Zheng Ying