Comparison of the Physicochemical Properties of Starch-based Fat Mimetics for Baking Prepared Using a Non-thermophysical Field-Assisted Enzymatic Method
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Abstract:
Five types of plant-derived starch (sweet potato, potato, corn, pea, and high-amylose corn starch) were pretreated under high hydrostatic pressure (300 MPa, 10 min) and energy-gathered ultrasound (300 W, 10 min). Next, starch-based fat mimetics were prepared through controlled degradation of thermostable α-amylase via hydrolysis (95 ℃, 15 min), and their physicochemical properties were compared. Compared with natural starches, the five modified starches showed improved water- and oil-holding capacity as well as solubility and expansion capacity at low temperatures (25 ℃ and 50 ℃). Among all starch-based fat mimetics, the sweet potato starch-based fat mimetics prepared using energy-gathered ultrasound combined with enzymatic hydrolysis (EGUSPS) showed the highest water holding capacity (560.39%) and emulsifying stability (276.4×10-2) as well as better oil-holding capacity (183.35%), solubility (41.89% at 25 ℃; 42.53% at 50 ℃; and 50.66% at 75 ℃), swelling power (11.21% at 25 ℃; 11.7% at 50 ℃; and 15.29% at 75 ℃), and emulsifying activity index (17.01 m2/g). In addition, EGUSPS showed good thermal stability. The thermal disintegration temperature was 262.5 ℃, which could reduce the mass loss before thermal disintegration by 6.30% compared with that of natural starch. These results indicate that EGUSPS has the best potential to replace fat in baked foods compared with starch-based fat mimetics from other sources.
