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Article: Microwave treatment regulates the free volume of rice starch

TitleMicrowave treatment regulates the free volume of rice starch
Authors
Issue Date2019
PublisherNature Research (part of Springer Nature): Fully open access journals. The Journal's web site is located at http://www.nature.com/srep/index.html
Citation
Scientific Reports, 2019, v. 9, article no. 3876 How to Cite?
AbstractThe aim of this work was to investigate the role of microwave parameters and moisture content on the free volume (FV) changes of rice starch by positron annihilation lifetime spectroscopy analysis (PALS) and to explore the potential relationship between the changes of FV and physicochemical properties of rice starch. Microwave heating and water molecules lead to the increasing of FV of starch. However, this result is largely influenced by the plasticization of water molecule. The anti-plasticization caused by water evaporation resulting in a decrease in the size and concentration of FV during microwave heating. Significant decrease (p < 0.05) in the thickness of amorphous region of microwave-heated rice starch was found by small angle X-ray scattering (SAXS), and the glass transition temperature (Tg) and gelatinization temperature significantly increase (p < 0.05) after microwave heating. According to correlation analysis, the power intensity and heating time were correlated negatively with the lifetime of o-Ps. In addition, the changes of amorphous region and Tg of rice starch were strongly related to FV changes. These results provided a theoretical basis for further research on the directional regulation of FV and improvement the quality of starch-based food by using microwave treatment.
Persistent Identifierhttp://hdl.handle.net/10722/276361
ISSN
2017 Impact Factor: 4.122
2015 SCImago Journal Rankings: 2.073
PubMed Central ID
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorYan, B-
dc.contributor.authorShen, H-
dc.contributor.authorFan, D-
dc.contributor.authorTao, Y-
dc.contributor.authorWu, Y-
dc.contributor.authorWang, M-
dc.contributor.authorZhao, J-
dc.contributor.authorZhang, H-
dc.date.accessioned2019-09-10T03:01:36Z-
dc.date.available2019-09-10T03:01:36Z-
dc.date.issued2019-
dc.identifier.citationScientific Reports, 2019, v. 9, article no. 3876-
dc.identifier.issn2045-2322-
dc.identifier.urihttp://hdl.handle.net/10722/276361-
dc.description.abstractThe aim of this work was to investigate the role of microwave parameters and moisture content on the free volume (FV) changes of rice starch by positron annihilation lifetime spectroscopy analysis (PALS) and to explore the potential relationship between the changes of FV and physicochemical properties of rice starch. Microwave heating and water molecules lead to the increasing of FV of starch. However, this result is largely influenced by the plasticization of water molecule. The anti-plasticization caused by water evaporation resulting in a decrease in the size and concentration of FV during microwave heating. Significant decrease (p < 0.05) in the thickness of amorphous region of microwave-heated rice starch was found by small angle X-ray scattering (SAXS), and the glass transition temperature (Tg) and gelatinization temperature significantly increase (p < 0.05) after microwave heating. According to correlation analysis, the power intensity and heating time were correlated negatively with the lifetime of o-Ps. In addition, the changes of amorphous region and Tg of rice starch were strongly related to FV changes. These results provided a theoretical basis for further research on the directional regulation of FV and improvement the quality of starch-based food by using microwave treatment.-
dc.languageeng-
dc.publisherNature Research (part of Springer Nature): Fully open access journals. The Journal's web site is located at http://www.nature.com/srep/index.html-
dc.relation.ispartofScientific Reports-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.titleMicrowave treatment regulates the free volume of rice starch-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.1038/s41598-019-40598-3-
dc.identifier.pmid30846823-
dc.identifier.pmcidPMC6405908-
dc.identifier.scopuseid_2-s2.0-85062643192-
dc.identifier.hkuros303496-
dc.identifier.volume9-
dc.identifier.spagearticle no. 3876-
dc.identifier.epagearticle no. 3876-
dc.identifier.isiWOS:000460508600106-
dc.publisher.placeUnited Kingdom-

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