Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure
Texture characteristics of quinoa under microwave (MW) irradiation were studied from the perspective of starch gelatinization. MW reduced the light transmittance and increased the hardness and stickiness of quinoa. Microstructure showed that MW dispersed the vesicular structure of starch aggregates...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522001456 |
| _version_ | 1811241081935757312 |
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| author | Hongwei Cao Rulian Sun Yu Liu Xiaoxue Wang Xiao Guan Kai Huang Yu Zhang |
| author_facet | Hongwei Cao Rulian Sun Yu Liu Xiaoxue Wang Xiao Guan Kai Huang Yu Zhang |
| author_sort | Hongwei Cao |
| collection | DOAJ |
| description | Texture characteristics of quinoa under microwave (MW) irradiation were studied from the perspective of starch gelatinization. MW reduced the light transmittance and increased the hardness and stickiness of quinoa. Microstructure showed that MW dispersed the vesicular structure of starch aggregates into separate starch particles, resulting in the full hydration of starch and water molecules to form denser network structures. The value of peak viscosity and setback decreased in RVA after MW treatment, but the gelatinization temperature remained stable. DSC further proved that moderate MW treatment could reduce the gelatinization enthalpy of starch and made quinoa accessible to gelatinize. However, XRD showed that the crystal structure of starch was preserved, but the crystallinity increased. Finally, low field NMR showed that moderate MW stimulated the full hydration of starch to form denser network structures, while excessive MW treatment made starch partially gelatinize and form rigid structure, resulting in negative texture properties. |
| first_indexed | 2024-04-12T13:30:07Z |
| format | Article |
| id | doaj.art-a8b25daa2bd242e68a9205cffaad3bbd |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-12T13:30:07Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-a8b25daa2bd242e68a9205cffaad3bbd2022-12-22T03:31:12ZengElsevierFood Chemistry: X2590-15752022-06-0114100347Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structureHongwei Cao0Rulian Sun1Yu Liu2Xiaoxue Wang3Xiao Guan4Kai Huang5Yu Zhang6School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China; Corresponding author at: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR ChinaTexture characteristics of quinoa under microwave (MW) irradiation were studied from the perspective of starch gelatinization. MW reduced the light transmittance and increased the hardness and stickiness of quinoa. Microstructure showed that MW dispersed the vesicular structure of starch aggregates into separate starch particles, resulting in the full hydration of starch and water molecules to form denser network structures. The value of peak viscosity and setback decreased in RVA after MW treatment, but the gelatinization temperature remained stable. DSC further proved that moderate MW treatment could reduce the gelatinization enthalpy of starch and made quinoa accessible to gelatinize. However, XRD showed that the crystal structure of starch was preserved, but the crystallinity increased. Finally, low field NMR showed that moderate MW stimulated the full hydration of starch to form denser network structures, while excessive MW treatment made starch partially gelatinize and form rigid structure, resulting in negative texture properties.http://www.sciencedirect.com/science/article/pii/S2590157522001456MicrowaveQuinoaTextual propertiesStarchGelatinization |
| spellingShingle | Hongwei Cao Rulian Sun Yu Liu Xiaoxue Wang Xiao Guan Kai Huang Yu Zhang Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure Food Chemistry: X Microwave Quinoa Textual properties Starch Gelatinization |
| title | Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure |
| title_full | Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure |
| title_fullStr | Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure |
| title_full_unstemmed | Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure |
| title_short | Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure |
| title_sort | appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure |
| topic | Microwave Quinoa Textual properties Starch Gelatinization |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522001456 |
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