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摘要
Starch Ghost is an insoluble hollow sac structure that remains in GSD (Gelatinized Starch Dispersions) after starch gelatinization, named for its shape like ghost . Controlling the content and properties of Ghost can regulate such physicochemical properties of GSD as digestibility, electrical conductivity, viscoelasticity, etc. To further understand the effect of modified starch Ghost on the performance of starch-based products and provide a reference for its application, this paper used waxy and native potato starch with low pasting temperature and high expansion as research objects to prepare potato starch Ghost by optimizing Brabender parameters, and the influence of heat-moisture treatment temperature on the preparation and properties of two kinds of potato starch Ghost was discussed. The results show that the SEM images of heat-moisture treatment native and waxy potato starch Ghost are mostly cyst-like and thick, with swelling degrees of 1.23 ~ 2.71 and 1.58 ~ 2.78, particle sizes of 15.2 ~ 51.3 μm and 21.5 ~ 81.0 μm, and RS contents of 90.7% ~ 98.4% and 90.4% ~ 98.4%, respectively. The heat-moisture treatment increases the onset temperature but reduces the expansion volume of potato starch, and enhances the interaction between starch molecules, which leads to the decrease of the average particle size and rapid digestion starch (RDS) content of potato starch Ghost, but the content of amylose, relative crystallinity, resistant starch (RS) and the integrity of potato starch Ghost are increased. With the increase of heat-moisture treatment temperature, the average particle size and RDS content of potato starch Ghost show a decreasing trend, while the relative crystallinity and RS content show an increasing trend. The integrity of potato starch Ghost increases with the increase of heat-moisture treatment temperature, and the two kinds of potato starch Ghost prepared after 110 ℃ heat-moisture treatment can maintain a good hollow sac structure. By enhancing the connections between amylose and amylopectin, amylose and lipid, and amylopectin and amylopectin in starch granules, the heat-moisture treatment can significantly improve the integrity and stability of native and waxy potato starch Ghost. By controlling the conditions of heat-moisture treatment, the structure of starch Ghost can be regulated, so as to accurately produce products containing Ghost. These results have certain guiding significance for the application of heat-moisture treatment starch. ? 2022, Editorial Department, Journal of South China University of Technology. All right reserved.
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