Scholarlink

<p>This study investigated the effects of hydrothermal treatments on the structural and physicochemical properties of starch microparticles (SMP) to enhance their functionality. SMP was treated by heat moisture treatment (HMT; 90℃, 30% moisture) and annealing (ANN; 50℃, 70% moisture). HMT induced surface melting, particle agglomeration, and increased water holding capacity, whereas ANN produced denser and more uniform particles with improved dispersion stability. All samples retained B-type crystallinity, although relative crystallinity decreased from 11.47 to 8.50% after HMT, indicating disruption of double helices. Thermal analysis showed narrowed melting ranges and increased onset temperatures, with decreased melting enthalpy in HMT-SMP and increased enthalpy in ANN-SMP. In vitro digestibility revealed reduced enzymatic accessibility and elevated resistant starch content in HMT-SMP (~ 55.99%). These findings indicate that HMT promotes helix disruption and aggregation, while ANN enhances molecular rearrangement in SMP. Overall, hydrothermal processing is an effective post-processing strategy for tailoring SMP functionality.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Structural and physicochemical properties of hydrothermally treated starch microparticle (SMP)

  • 期刊论文

  • 发表日期：

    2026年5月23日

查看全文
  • Sunghyun Ha,
  • Seon-min Oh,
  • Jae-Sung Shin,
  • Ji-Eun Bae,
  • Sang-Jin Ye,
  • Hyun-Wook Choi,
  • Moo-Yeol Baik

摘要

This study investigated the effects of hydrothermal treatments on the structural and physicochemical properties of starch microparticles (SMP) to enhance their functionality. SMP was treated by heat moisture treatment (HMT; 90℃, 30% moisture) and annealing (ANN; 50℃, 70% moisture). HMT induced surface melting, particle agglomeration, and increased water holding capacity, whereas ANN produced denser and more uniform particles with improved dispersion stability. All samples retained B-type crystallinity, although relative crystallinity decreased from 11.47 to 8.50% after HMT, indicating disruption of double helices. Thermal analysis showed narrowed melting ranges and increased onset temperatures, with decreased melting enthalpy in HMT-SMP and increased enthalpy in ANN-SMP. In vitro digestibility revealed reduced enzymatic accessibility and elevated resistant starch content in HMT-SMP (~ 55.99%). These findings indicate that HMT promotes helix disruption and aggregation, while ANN enhances molecular rearrangement in SMP. Overall, hydrothermal processing is an effective post-processing strategy for tailoring SMP functionality.