effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch：脉冲电场辅助乙酰化对马铃薯淀粉形态、结构和功能特性的影响.pdf

Food Chemistry 192 (2016) 15–24 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate/foodchem Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch Jing Hong a, Rujiao Chen a, Xin-An Zeng a,b,⇑, Zhong Han a,b,⇑ a College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China b Research Center on Food Green Processing and Nutrition Regulation Engineering Technologies of Guangdong Province, China a r t i c l e i n f o a b s t r a c t Article history: Pulsed electric fields (PEF)-assisted acetylation of potato starch with different degree of substitution (DS) Received 16 January 2015 was prepared and effects of PEF strength, reaction time, starch concentration on DS were studied by Received in revised form 29 May 2015 response surface methodology. Results showed DS was increased from 0.054 (reaction time of 15 min) Accepted 18 June 2015 to 0.130 (reaction time of 60 min) as PEF strength increased from 3 to 5 kV/cm. External morphology Available online 20 June 2015 revealed that acetylated starch with higher DS was aggravated more bulges and asperities. Fourier-transformed infrared spectroscopy confirmed the introduction of acetyl group through a band Keywords: 1 at