Understanding the improvement of sorghum starch acid hydrolysis modification by E-beam irradiation: A supramolecular structure perspective
Liang W. Lin Q. Zeng J. Gao H. Muratkhan M. Li W.
30 March 2024Elsevier Ltd
Food Chemistry
2024#437
To investigate the effect of E-beam irradiation (EBI) on acid-hydrolyzed starch, sorghum starch was pretreated with EBI (2, 4, and 8 kGy) and further hydrolyzed using hydrochloric acid (1 % and 6 % concentrations) in this study. EBI intensified acid hydrolysis corrosion on starch granule surfaces without inducing changes in the growth ring, FT-IR spectra, and crystal type (A-type). Also, EBI promoted starch degradation by acid hydrolysis, as evidenced by the R1047/1022 loss (1.071 to 1.027), the molecular weight decrease, and the chain length distribution shift (toward short A-chain). Moreover, this synergistic modification induced a starch enthalpy decrease (only 9.49 J/g) and crystallinity reduction (29.87 %), while solubility increase (34.27 %) and swelling power inhibition (only 7.65 g/g) were observed. Notably, starch digestibility was improved after synergistic modification. The obtained results broaden the processing depth of EBI in modified starch and highlight the promising application of acidolysis sorghum starch as a potential industrial starch.
Acid hydrolysis , EBI , Regulatory role , Structure-properties
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Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, Yangling, 712100, China
School of Food Science, Henan Institute of Science and Technology, Henan, Xinxiang, 453003, China
Kazakh Agrotechnical University, Zhenis Avenue, 62, Nur-Sultan, 010011, Kazakhstan
Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province
School of Food Science
Kazakh Agrotechnical University
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