Effect of Heat Moisture Treatment on Physicochemical and Structural Properties of Yam Flour

Shuyu JIA; Bairu ZHANG; Jie LI; Bo CUI; Bin YU

doi:10.13386/j.issn1002-0306.2020050238

Volume 42 Issue 7

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(7): 22-26. > DOI: 10.13386/j.issn1002-0306.2020050238

JIA Shuyu, ZHANG Bairu, LI Jie, et al. Effect of Heat Moisture Treatment on Physicochemical and Structural Properties of Yam Flour[J]. Science and Technology of Food Industry, 2021, 42(7): 22−26. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050238.

Citation:

PDF (846 KB)

Effect of Heat Moisture Treatment on Physicochemical and Structural Properties of Yam Flour

Shuyu JIA^{1, 2,},
Bairu ZHANG^{1, 2},
Jie LI^{1, 2},
Bo CUI^{1, 2},
Bin YU^{1, 2, ,}

1.
State key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
2.
College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

More Information

Received Date: May 21, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

In order to study the effect of heat moisture treatment on the physicochemical and structural properties of yam flour, the samples with moisture content of 15%, 25% and 35% were subjected to 9 h heat moisture treatment under 90 and 110 ℃ conditions, respectively. The swell ability, gelatinization characteristics, thermodynamic properties, crystallization degree and infrared spectrum of the yam flour after treatment were measured. The results showed that heat moisture treatment increased the solubility of yam flour. When the processing conditions were 90 °C and 25% moisture content, the solubility increased to 9.88%, and the swelling power decreased from 3.90 g/g to 3.12 g/g. The gelatinization temperature of the heat moisture treatment yam flour increased significantly (P<0.05), but its peak viscosity, trough viscosity, breakdown and setback were all significantly (P<0.05) lower than those of the native yam flour, and the gelatinization enthalpy value showed an upward trend. The heat moisture treatment increased the crystallinity of yam flour from 23.5% to 27.22%, while the crystal form was still C-type. Infrared spectra showed that the short-range ordered structure of yam starch was slightly changed by heat moisture treatment. Heat moisture treatment is an effective method to improve the physicochemical properties of yam powder.
- yam flour,
- heat moisture treatment,
- pasting property,
- thermal characteristics,
- crystallization properties

FullText(HTML)

References (28)

References

[1]	黄玉仙. 山药(Rhizoma Dioscorea)种质资源研究[D]. 福州: 福建农林大学, 2012.
[2]	张娟. 山药营养保健挂面的研制[D]. 杨凌: 西北农林科技大学, 2008: 11−12.
[3]	刘霞. 紫山药粉对小麦面包体外淀粉酶消化性的影响[C]. 中国食品科学技术学会 (Chinese Institute of Food Science and Technology). 中国食品科学技术学会第十五届年会论文摘要集. 中国食品科学技术学会(Chinese Institute of Food Science and Technology): 中国食品科学技术学会, 2018: 806−807.
[4]	鲁玉凤, 屈慧如, 罗博文, 等. 山药-小麦粉质构特性及挂面品质研究[J]. 农产品加工,2019(17):24−26, 29.
[5]	Vu T H, Bean S, Hsieh C F, et al. Changes in protein and starch digestibility in Sorghum flour during heat-moisture treatments[J]. Journal of the Science of Food and Agriculture,2017,97(14):4770−4779. doi: 10.1002/jsfa.8346
[6]	Zhang F, Zhang Y Y, Thakur K, et al. Structural and physicochemical characteristics of Lycoris starch treated with different physical methods[J]. Food Chemistry,2019,275:8−14. doi: 10.1016/j.foodchem.2018.09.079
[7]	Molavi H, Razavi S M A, Farhoosh R. Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch[J]. Food Chemistry,2018,245:385−393. doi: 10.1016/j.foodchem.2017.10.117
[8]	刘琳. 球磨和湿热处理对淀粉结构和理化性质的影响[D]. 郑州: 河南工业大学, 2015.
[9]	Xiao Y, Liu H, Wei T, et al. Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment[J]. LWT,2017,86:285−292. doi: 10.1016/j.lwt.2017.08.001
[10]	Dwi Rukmi Putri W, Zubaidah E, Widya Ningtyas D. Effect of heat moisture treatment on functional properties and microstuctural profiles of sweet potato flour[J]. Advance Journal of Food Science and Technology,2014,6(5):655−659. doi: 10.19026/ajfst.6.90
[11]	林志荣, 高群玉. 淀粉的湿热处理及其发展前景[J]. 粮食与饲料工业,2005(8):22−23. doi: 10.3969/j.issn.1003-6202.2005.08.010
[12]	李明菲. 不同热处理方式对小麦粉特性影响研究[D]. 郑州: 河南工业大学, 2016.
[13]	闫巧珍, 高瑞雄, 张正茂, 等. 湿热处理对马铃薯全粉品质的影响[J]. 现代食品科技,2017,33(4):264−270, 294.
[14]	金金. 山药制粉加工技术研究[D]. 无锡: 江南大学, 2011.
[15]	Cahyana Y, Wijaya E, Halimah T S, et al. The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata Colla)[J]. Food Chemistry,2019,274:274−280. doi: 10.1016/j.foodchem.2018.09.004
[16]	Ahn J H, Baek H R, Kim K M, et al. Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties[J]. Food Science and Biotechnology,2013,22(2):383−391. doi: 10.1007/s10068-013-0091-z
[17]	张丽芳, 宋洪波, 安凤平, 等. 淮山药淀粉及其抗性淀粉理化性质的比较[J]. 中国粮油学报,2014,29(3):24−29.
[18]	Silva W M F, Biduski B, Lima K O, et al. Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment[J]. Food Chemistry,2017,219:260−267. doi: 10.1016/j.foodchem.2016.09.134
[19]	李涛, 安凤平, 宋洪波, 等. 热处理对紫山药淀粉理化和消化特性的影响[J]. 福建农林大学学报(自然科学版),2018,47(2):250−256.
[20]	闫巧珍. 马铃薯全粉理化性质和消化特性的研究[D]. 杨凌: 西北农林科技大学, 2017.
[21]	Puncha-Arnon S, Uttapap D. Rice starch vs. rice flour: Differences in their properties when modified by heat-moisture treatment[J]. Carbohydrate Polymers,2013,91(1):85−91. doi: 10.1016/j.carbpol.2012.08.006
[22]	Chen X, He X W, Fu X, et al. In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment[J]. Journal of Cereal Science,2015,63:109−115. doi: 10.1016/j.jcs.2015.03.003
[23]	Lu Z H, Donner E, Yada R Y, et al. Physicochemical properties and in vitro starch digestibility of potato starch/protein blends[J]. Carbohydrate Polymers,2016,154:214−222. doi: 10.1016/j.carbpol.2016.08.055
[24]	陈佩, 张晓, 赵冰, 等. 湿热处理对糯小麦淀粉理化性质的影响[J]. 华南农业大学学报,2015,36(2):85−89. doi: 10.7671/j.issn.1001-411X.2015.02.015
[25]	刘星, 范楷, 司文帅, 等. 谷粒湿热处理对薏仁米淀粉形态、结构与热特性的影响[J]. 食品科学,2018,39(19):128−133. doi: 10.7506/spkx1002-6630-201819020
[26]	姚映西, 吴卫国. 湿热改性处理对大米粉性质影响[J]. 粮食与油脂,2016,29(2):60−64. doi: 10.3969/j.issn.1008-9578.2016.02.015
[27]	Yang C H, Zhong F, Douglas Goff H, et al. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends[J]. Food Chemistry,2019,280:51−58. doi: 10.1016/j.foodchem.2018.12.028
[28]	李照茜. 湿热处理对板栗淀粉结构及理化性质的影响[D]. 北京: 北京工业大学, 2016.

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	吕素媛，商冰清，孙璐颜，刘国龙，赵发，梁秀清，吴秋，耿越. 微波辅助萃取油松松针精油的工艺优化及抗氧化活性研究. 食品工业科技. 2025(02): 184-191 . 本站查看
2.	杨媛媛，唐语谦，杨继国. 亚临界萃取琥珀精油工艺优化及活性分析. 现代食品科技. 2024(04): 225-235 .
3.	太美灵，江岭，李宛钊，韩萍，林丽，杜志云. 3D皮肤模型法评价五味子油对H_2O_2诱导的HaCaT细胞氧化损伤的保护作用. 广东工业大学学报. 2023(01): 130-136 .
4.	刘庆璇，庄连玉，马文局，孙光辉，刘亚辉，李冠喜. 樟树叶片精油对微生物生长的抑制作用. 曲阜师范大学学报(自然科学版). 2023(02): 88-92 .
5.	张家旭，董学凤，王信，叶倩女，郭玉儿，石晓峰. 不同品种6种松针中氨基酸含量测定及营养价值评价. 中国食品添加剂. 2023(05): 281-290 .
6.	李成辉，董宏标，郑晓婷，桂福坤，曾祥兵，明俊超，陈飞，陈健，张家松. 春砂仁精油对尼罗罗非鱼幼鱼生长、消化、抗氧化能力和血清生化指标的影响. 南方水产科学. 2023(06): 51-59 .