Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Wenmeng Liu; Wentao Pan; Jinwang Li; Yi Chen; Qiang Yu; Liyuan Rong; Wenhao Xiao; Huiliang Wen; Jianhua Xie

doi:10.1016/j.crfs.2021.12.004

Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Curr Res Food Sci. 2021 Dec 18:5:28-33. doi: 10.1016/j.crfs.2021.12.004. eCollection 2022.

Authors

Wenmeng Liu¹, Wentao Pan¹, Jinwang Li¹, Yi Chen¹, Qiang Yu¹, Liyuan Rong¹, Wenhao Xiao¹, Huiliang Wen¹, Jianhua Xie^{1

2}

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
² International Institute of Food Innovation, Nanchang University, Nanchang, 330200, China.

Abstract

The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strength and hardness varying from high to low after dry heat treatment, and CT was lower than that of RT. Neither dry heat treatment nor gelatinization produced new functional groups, and both reduced short-range ordered degree. There were significant decrease in spin-spin relaxation time (T₂) with dry heat treatment (CT and RT), which made the starch in the samples closely combine with water. These results are helpful to better understand the changes of physicochemical properties of starch gel products during dry heat treatment and provide some theoretical references for the application of CS in food industry.

Keywords: Chestnut starch; Continuous dry heat treatment; Repeated dry heat treatment.