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Editor in charge: Food Science
Original Title: The Natural Food Polymer Team of Shaanxi University of Science and Technology publishes the latest results of starch research
Recently, the People’s Daily client pushed the latest results of foodmate.
Natural starches are semi-crystalline, because they contain a lot of hydrogen bonds and are insoluble in water at room temperature, which limits their application as thickeners and adhesives.
Amorphous granular starch, as a modified starch, is in the intermediate state of natural starch and completely gelatinized starch paste, and maintains its granular form on the basis of destroying the internal structure.
Pregelatinized (PG) starch can be produced by physical methods such as drum drying, spray drying and extrusion.
In the process of hydrothermal treatment, starch may undergo a complex transformation from a dense and ordered structure to a loose and disordered structure.
The experimental results show that by heating the starch suspension in water at the gelatinization temperature or close to the gelatinization temperature, amorphous granular starch from six different plant sources can be obtained.
Original link:
org/10.
(This article is reprinted from "Food Science Network", and the article comes from ynet.
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