1. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties
- Author
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Nana Zhang, Bowen Yan, Shenyan Ma, Jianxin Zhao, Mingfu Wang, Hao Zhang, Daming Fan, Yejun Wu, Yuan Tao, and Liyun Wang
- Subjects
Materials science ,Starch ,Quantitative Biology::Molecular Networks ,Microscopic level ,food and beverages ,Astrophysics::Cosmology and Extragalactic Astrophysics ,04 agricultural and veterinary sciences ,02 engineering and technology ,Dielectric ,021001 nanoscience & nanotechnology ,Quantitative Biology::Other ,040401 food science ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Chemical engineering ,chemistry ,Microwave heating ,Starch granule ,Lamellar structure ,0210 nano-technology ,Absorption (electromagnetic radiation) ,Microwave ,Food Science ,Biotechnology - Abstract
Background Starch is a vital component of the human diet and is widely used in food manufacturing. Its complex and subtle structure influences its physicochemical properties, thus affecting its application. Microwave heating has experienced increased popularity in the food industry for many diverse uses. Dielectric properties are crucial parameters reflecting the response of food to microwave treatment. Recent studies have often neglected the importance of dielectric properties when investigating the structural changes of starch in a microwave field. Scope and approach This review summarizes the dielectric and microwave absorption properties of starches and starch systems (with water and/or ions). The various possible structural changes of starch under a microwave field are also analyzed, from the macroscopic to the microscopic level (morphology, lamellar structure, crystalline structure and molecular structure), in an attempt to elucidate the essential features of the response of starch to microwave heating in terms of the dielectric properties. Key findings and conclusions Microwaves can directly or indirectly induce a series of changes in the morphology and internal structures of starch granules, closely related to the dielectric properties of the system and microwave input energy. The future research trend will be to regulate and manipulate the structural changes of microwave-treated starch systems from the perspective of changing their dielectric properties and to obtain microwave-treated starch-based food with desirable properties.
- Published
- 2020
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