Effect of Phase Transition of Water Molecule on the Structure of Starch Gel of Huaqiao Chestnut
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Abstract:
The phase transition of water molecules usually leads to the deteriorated quality of starch-based products, which is largely associated with the change in starch gel properties caused by the phase transition of water molecules. Starch-based foods often undergo the phase transitions of water molecules during freeze-thaw process. In this paper, the effects of the number of water phase transformation treatments on the microstructure and crystal characteristics of Huaqiao chestnut starch gel were studied using SEM, XRD and FT-IR. The results indicated that the phase transition of water molecules resulted in dehydration and shrinking of the starch gel structure of Huaqiao Chestnut. As the number of phase transitions increased, the pore size in the gel structure became bigger and structural rearrangements occurred. The phase transition of water molecules did not contribute to the formation of new crystal structures, mainly of CB type. With the increase of the number of phase transformation treatments, the degree of crystallinity increased from 2.97% to 12.78%. And after 7 cycles of transition phases, the crystallinity decreased to 5.71%. With the increase in numbers of transition phase cycle, a red-shift for hydroxyl groups (-OH) occurred in the FT-IR profiles; while for alcohol hydroxyl and the C-O in the C-O-C, no shifts occurred after 3-4 cycles of phase transitions, but the peak intensities increased.
