Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch

Ning Wang; Ying Dong; Yangyong Dai; Hong Zhang; Hanxue Hou; Wentao Wang; Xiuzhen Ding; Hui Zhang; Cheng Li

doi:10.1016/j.foodres.2023.112532

Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch

Food Res Int. 2023 Mar:165:112532. doi: 10.1016/j.foodres.2023.112532. Epub 2023 Jan 26.

Authors

Ning Wang¹, Ying Dong¹, Yangyong Dai², Hong Zhang³, Hanxue Hou¹, Wentao Wang¹, Xiuzhen Ding¹, Hui Zhang¹, Cheng Li¹

Affiliations

¹ College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
² College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China. Electronic address: dyyww@sdau.edu.cn.
³ College of Life Science, Dezhou University, Dezhou, Shandong 253023, China.

PMID: 36869532
DOI: 10.1016/j.foodres.2023.112532

Abstract

It is difficult to improve the quality of chemical-modified starch by traditional technology. Hence, in this study, mung bean starch with poor chemical activity was used as raw material, the native starch was treated and the cationic starch was prepared under high hydrostatic pressure (HHP) at 500 MPa and 40 °C. By studying the changes in the structure and properties of native starch after HHP treatment, the influence mechanism of HHP on improving the quality of cationic starch was analyzed. Results showed high pressure could make water and etherifying agent enter the starch granules through pores, and HHP made the structure of starch undergone three stages similar to mechanochemical effect. After HHP treated for 5 and 20 min, the degree of substitution, reaction efficiency and other qualities of cationic starch increased remarkably. Hence, proper HHP treatment could help to improve the chemical activity of starch and quality of cationic starch.

Keywords: Cationic starch; Chemical activity; High hydrostatic pressure; Influence mechanism; Mung bean starch; Quality.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cations
Hydrostatic Pressure
Starch
Vigna*
Water

Substances

Cations
Starch
Water