Gelatinization and pasting behavior of high-amylose corn starch using high temperature RVA
ZHOU Qi, YANG Fan, LIU Xiao, LIU Xingxun*
(School of Food Science and Engineering,Structure of Food Soft Matter and Laboratory of Advanced Manufacturing,Nanjing University of Finance & Economics,Nanjing 210046,China)
Abstract: This study explored the pasting properties of high-amylose corn starch 50 (G50) at different temperatures using the high-temperature rapid viscosity analyzer (RVA). Moreover, the rheometer and texture analyzer (TPA) were utilized to study the rheology and texture characteristics of G50, scanning electron microscopy was used to observe the microstructure of starch gel after different temperature treatment. The results showed that, as the temperature rose from 95 ℃ to 140 ℃, the peak and setback viscosity of G50 increased, and the starch was gelatinous. The hardness, brittleness, springiness and chewiness of the G50 gel were also increased. This study provides a new insight and theoretical foundation of the behavior changing of G50 under high-temperature treatments.
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2021, Vol. 47 
