Scholarlink

<p>This study aims to explore the effects of microwave irradiation during the drying of corn kernels on the structure and physicochemical properties of starch. Corn kernels were dried by hot air-microwave drying (AMD) and hot air drying (AD) at different hot air temperatures (60–100 °C). <sup>1</sup>H NMR spectroscopy showed an increase in the percentage of α-1,6 glycosidic bonds and a decrease in the percentage of α-1,4 glycosidic bonds in corn starch after drying. Starch chains undergo more obvious changes under microwave radiation than those of AD. The chain with degree of polymerization (DP) 8–24 decreased, while the chain with DP &gt; 4 and DP &lt; 8 increased. Compared with AD and the control, AMD increased lamellar order, uniformity of lamellar arrangement, long period distance, and mixing between the amorphous and crystalline phases, with looser semicrystalline lamellae structure. AMD enhanced the thermal stability and reduced swelling power, peak viscosity, and relative crystallinity. Meanwhile, AMD showed higher resistant starch content (29.95–30.91%) than AD (22.89–25.85%) and control (22.17%). This research enhances our understanding of the modification of starch by microwave radiation during the drying process and indicates the potential of AMD in producing custom functional starch products.</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

Comparison of Hot Air and Hot Air-Microwave Drying of Corn Kernels: Effect on the Structure and Physicochemical Properties of Isolated Starch

  • 期刊论文

  • 发表日期：

    2025年7月31日

查看全文
  • Nan-nan An,
  • Shulin Liu,
  • Xin-ran Wu,
  • Yuhang Bian,
  • Dong Li,
  • Li-jun Wang

摘要

This study aims to explore the effects of microwave irradiation during the drying of corn kernels on the structure and physicochemical properties of starch. Corn kernels were dried by hot air-microwave drying (AMD) and hot air drying (AD) at different hot air temperatures (60–100 °C). 1H NMR spectroscopy showed an increase in the percentage of α-1,6 glycosidic bonds and a decrease in the percentage of α-1,4 glycosidic bonds in corn starch after drying. Starch chains undergo more obvious changes under microwave radiation than those of AD. The chain with degree of polymerization (DP) 8–24 decreased, while the chain with DP > 4 and DP < 8 increased. Compared with AD and the control, AMD increased lamellar order, uniformity of lamellar arrangement, long period distance, and mixing between the amorphous and crystalline phases, with looser semicrystalline lamellae structure. AMD enhanced the thermal stability and reduced swelling power, peak viscosity, and relative crystallinity. Meanwhile, AMD showed higher resistant starch content (29.95–30.91%) than AD (22.89–25.85%) and control (22.17%). This research enhances our understanding of the modification of starch by microwave radiation during the drying process and indicates the potential of AMD in producing custom functional starch products.