Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
文献类型： 外文期刊
作者： Chen, Nan 1 ; Wang, Qing 1 ; Wang, Mu-Xuan 1 ; Li, Ning-yang 5 ; Briones, Annabelle, V 6 ; Cassani, L. 7 ; Prieto, M. A. 7 ; Carandang, Maricar B. 6 ; Liu, Chao 1 ; Gu, Chun-Mei 4 ; Sun, Jin-Yue 1 ;
作者机构： 1.Shandong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Novel Food Resources Proc, 202 Gongye North Rd, Jinan 250100, Peoples R China
2.Shandong Acad Agr Sci, Key Lab Agroprod Proc Technol Shandong Prov, 202 Gongye North Rd, Jinan 250100, Peoples R China
3.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, 202 Gongye North Rd, Jinan 250100, Peoples R China
4.Jilin Agr Univ, Coll Food Sci & Engn, Changchun 130118, Peoples R China
5.Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Proc Technol & Qual Control Shandong, Tai An, Peoples R China
6.Ind Technol Dev Inst, Dept Sci & Technol, DOST Complex,Gen Santos Ave, Taguig City 1631, Philippines
7.Univ Vigo, Fac Food Sci & Technol, Dept Analyt Chem & Food Sci, Nutr & Bromatol Grp, Ourense Campus, E-32004 Orense, Spain
关键词： Cashew nut starch; Structural property; Physicochemical property; Thermal property; Rheological property
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）
ISSN： 2590-1575
年卷期： 2022 年 15 卷
页码：
收录情况： SCI
摘要： The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 degrees C) than those noted for potato and maize starches (78.44-94.65 degrees C). In addition, CNS had higher peak viscosity (19.03 mPa.s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G", respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
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