Gang Wang,Dan Wang,Chuan Qing,Li Chen,Peng Gao,Min Huang
In this study, Chinese yam ( Dioscorea opposita Thunb. ) flour was irradiated at doses of 1.79, 6.06, 10.07 and 14.97 kGy of the electron beam, to analyze the effects of electron beam irradiated (EBI) on the solubility, transmittance, swelling, paste properties, and the microstructure of starch in yam flour. Results showed that EBI degraded the starch component of yam flour, and presented an increase in solubility from 15.59 to 30.05%, transmittance from 8.11 to 11.63%, and a decrease in swelling from 9.59 to 7.26 g/g. Also, we observed that there was a significant decrease in the paste properties of yam flour with the elevation of EBI. The scanning electron micrographs and Fourier transforms infrared spectra further illustrated the effect of EBI on the molecular structure, but not the surface structure of starch in yam flour. C -type crystalline structure in yam starch was also observed in both control and treatment, while irradiated yam starch had a lower crystallinity than that of unirradiated treatments. Yam starch exhibited a decrease trend in their thermal property values with irradiation treatment. This study concludes that the physical properties of yam flour instructed by EBI may be used in a wide application in the food and pharmaceutical industrie.
Pengfei Ye,Chao Mao,Mingxia Song,Tong Liu,Yingman Xie,Huiyun Pang,Xiangwei Chen,Yequn Wang,Yunyang Wang
Radio frequency explosion puffing (RFEP) can improve yam flour properties, in which endogenous proteins and lipids play an important role, but the action mechanism is unclear. In this study, native yam flour was defatted and/or deproteinized and then treated with RFEP. The results indicated that RFEP caused protein covering layers on the starch surface to become loose, and these loose layers interacted with lipids and then rewrapped tightly around the starch surface to form compact matrixes. The existence of lipids prevented the shedding of protein covering layers from starch surface during RFEP. The compact matrixes caused decrease in intermolecular hydrogen bonds and relative crystallinity and changes in structure of protein peptide group and protein amide II bands. The compact matrixes reduced the contact of water molecules and enzyme with starch, inhibiting the gelatinization, swelling, and digestibility. Endogenous proteins had a greater impact on yam flour properties during RFEP. These findings offer new insights for the development of yam flour products and the extensive application of RFEP technology in the food industry.
危险品化学品经营许可证（带存储）