Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of pulse electric fields (PEF) treating on structural feature and digestive properties of corn starch[J]. Science and Technology of Food Industry, 2012, (24): 140-142. DOI: 10.13386/j.issn1002-0306.2012.24.092
Citation: Effects of pulse electric fields (PEF) treating on structural feature and digestive properties of corn starch[J]. Science and Technology of Food Industry, 2012, (24): 140-142. DOI: 10.13386/j.issn1002-0306.2012.24.092
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Effects of pulse electric fields (PEF) treating on structural feature and digestive properties of corn starch

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  • Using corn starch as the research object, the effects of pulse electric fields treating on the enzymatic hydrolysis and digestive properties of corn starch were studied by using polarizing microscope observation with 30, 40, 50kV·cm-1PEF treatment, differential scanning calorimetry (DSC) and so on. The result showed that starch particles and crystalline region were destroyed, gelatinization temperatures and gelatinization enthalpy were also decreased with the PEF treatments, meanwhile, enzymic hydrolysis rate and the RDS value were increased, and the SDS value were reduced.
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