文献类型：期刊文献

英文题名：The effects of E-beam irradiation and microwave combination treatment on the morphology, structure and physicochemical properties of red adzuki bean starch

作者：Zheng, Jiayu[1,2];Wang, Diandian[1];Duan, Hao[1];Guo, Jinhong[1];Zheng, Yue[1,2];Li, Wenhao[2];Yan, Wenjie[1]

第一作者：Zheng, Jiayu

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100191, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100191, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;[1141726]北京联合大学生物化学工程学院;

年份：2024

卷号：152

外文期刊名：FOOD HYDROCOLLOIDS

收录：;EI(收录号：20241015671697);Scopus(收录号：2-s2.0-85186490460);WOS:【SCI-EXPANDED(收录号:WOS:001207941600001)】；

基金：Acknowledgment This study was financially supported by the National Natural Science Foundation of China (No.32172244) .

语种：英文

外文关键词：Red adzuki bean starch; Electron beam irradiation; Microwave; Multiscale structure; Physicochemical properties

摘要：This study investigated the effects of microwave (MW, 300W, 900W), electron beam irradiation (EBI, 8, 24 KGy), and their combination (MW-EBI, EBI-MW) on the morphology, structure and physicochemical properties of red adzuki bean starch. MW or EBI treatments had little effect on starch morphology, but high -frequency MW and high doses of EBI combined modification resulted in starch granule cracking. Both EBI and MW treatments retained the C -type crystalline structure of the starch but reduced the relative crystallinity, Mw, and short-range ordering. Besides, starch's short chain (A, B1) content, pasting temperature, solubility, and RDS content were significantly increased. In contrast, long chain (B2, B3), SDS + RS content, Delta H, SP, and RDS content were decreased considerably after MW and EBI treatments. Furthermore, the effect of MW and EBI combined modification on starch was higher than the single modification, and the MW-EBI modification was more effective than EBI-MW. Therefore, this study provides a green and efficient method to modify starch, which helps to broaden the scope of starch application.