Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch
In order to explore the effect of vacuum processing treatment on the starch structure and physical and chemical properties of fresh waxy corn, Huangnuo 619 and Heibao were used as raw materials. The microstructure and physicochemical properties of fresh waxy corn starch after vacuum processing treat...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120332 |
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| author | Ruihang XU Libin ZHU Dan ZHU Wenyi WEI Guangcai NIU Chenyu ZHAO Yufan ZHANG |
| author_facet | Ruihang XU Libin ZHU Dan ZHU Wenyi WEI Guangcai NIU Chenyu ZHAO Yufan ZHANG |
| author_sort | Ruihang XU |
| collection | DOAJ |
| description | In order to explore the effect of vacuum processing treatment on the starch structure and physical and chemical properties of fresh waxy corn, Huangnuo 619 and Heibao were used as raw materials. The microstructure and physicochemical properties of fresh waxy corn starch after vacuum processing treatment were investigated by scanning electron microscope, X-ray diffractometer, Fourier infrared spectrometer, differential scanning calorimeter and rapid viscosity analyzer. The results showed that vacuum processing treatment of Huangnuo 619 and Heibao fresh waxy corn significantly increased the amylope content (P<0.05), from 5.39% and 6.26% to 8.52% and 9.71% respectively, and significantly decreased the amylopectin content (P<0.05), from 94.61% and 93.74% to 91.48% and 90.29% respectively. Starch particles were damaged severely, the crystal type and functional group structure of starch had not been changed, but the relative crystallinity decreased by 9.62% and 9.41% respectively. After vacuum processing treatment, the initial temperature, peak temperature, final temperature and gelatinization enthalpy of the two kinds of fresh waxy corn starch decreased significantly (P<0.05), and the gelatinization temperature, peak viscosity, final viscosity, decay value and recovery value decreased significantly (P<0.05), which showed that starch was more prone to gelatinization and its anti-aging ability was enhanced. In addition, the resistant starch (RS) of fresh waxy corn starch was transformed into rapid digestible starch (RDS) and slow digestible starch (SDS) by vacuum processing treatment, indicated that the digestion rate of fresh waxy corn starch could be improved by vacuum processing treatment. The experimental results can provide theoretical basis for vacuum processing and utilization of fresh waxy corn. |
| format | Article |
| id | doaj-art-15625b0cf334443d855cfa3f9df93499 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-15625b0cf334443d855cfa3f9df934992025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-014619710310.13386/j.issn1002-0306.20231203322023120332-1Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn StarchRuihang XU0Libin ZHU1Dan ZHU2Wenyi WEI3Guangcai NIU4Chenyu ZHAO5Yufan ZHANG6Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaFood College, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Life Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaFood College, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaFood College, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaFood College, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaFood College, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaIn order to explore the effect of vacuum processing treatment on the starch structure and physical and chemical properties of fresh waxy corn, Huangnuo 619 and Heibao were used as raw materials. The microstructure and physicochemical properties of fresh waxy corn starch after vacuum processing treatment were investigated by scanning electron microscope, X-ray diffractometer, Fourier infrared spectrometer, differential scanning calorimeter and rapid viscosity analyzer. The results showed that vacuum processing treatment of Huangnuo 619 and Heibao fresh waxy corn significantly increased the amylope content (P<0.05), from 5.39% and 6.26% to 8.52% and 9.71% respectively, and significantly decreased the amylopectin content (P<0.05), from 94.61% and 93.74% to 91.48% and 90.29% respectively. Starch particles were damaged severely, the crystal type and functional group structure of starch had not been changed, but the relative crystallinity decreased by 9.62% and 9.41% respectively. After vacuum processing treatment, the initial temperature, peak temperature, final temperature and gelatinization enthalpy of the two kinds of fresh waxy corn starch decreased significantly (P<0.05), and the gelatinization temperature, peak viscosity, final viscosity, decay value and recovery value decreased significantly (P<0.05), which showed that starch was more prone to gelatinization and its anti-aging ability was enhanced. In addition, the resistant starch (RS) of fresh waxy corn starch was transformed into rapid digestible starch (RDS) and slow digestible starch (SDS) by vacuum processing treatment, indicated that the digestion rate of fresh waxy corn starch could be improved by vacuum processing treatment. The experimental results can provide theoretical basis for vacuum processing and utilization of fresh waxy corn.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120332fresh waxy cornvacuum processing treatmentstarchstructurephysical and chemical properties |
| spellingShingle | Ruihang XU Libin ZHU Dan ZHU Wenyi WEI Guangcai NIU Chenyu ZHAO Yufan ZHANG Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch Shipin gongye ke-ji fresh waxy corn vacuum processing treatment starch structure physical and chemical properties |
| title | Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch |
| title_full | Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch |
| title_fullStr | Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch |
| title_full_unstemmed | Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch |
| title_short | Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch |
| title_sort | effects of vacuum processing treatment on the structure and physical and chemical properties of fresh waxy corn starch |
| topic | fresh waxy corn vacuum processing treatment starch structure physical and chemical properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120332 |
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