Henan University of Technology

About: Henan University of Technology is a education organization based out in Zhengzhou, China. It is known for research contribution in the topics: Catalysis & Starch. The organization has 7648 authors who have published 6503 publications receiving 73067 citations. The organization is also known as: Hénán Gōngyè Dàxué.

Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy

Abstract: Potato and corn starches were subjected to convective and microwave heating. The effects of microwave heating on nanostructure of starch molecules were studied by atomic force microscopy (AFM). Potato starches formed networks with the height from 0.3 to 11.0 nm under microwave radiation. Chains were observed dissociated from the networks with a nanoparticle head. Starch chains can be rod-like conformations or thinner linear structures on nanometer scale. Rod-like chains were about 1.0 nm in height, while the thinner chains were about 0.3 nm. However, corn starches did not show any networks under microwave processing. The capped chains of corn starches were similar to those of potato starches. The results revealed that microwave heating caused incomplete gelatinization of starch by comparison with convective heating. Heating modes influence the potato starch much than that on corn starch. The results can be applied on material selection for microwaved food development.

Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters

Abstract: The physicochemical and rheological properties of raw and cooked batters produced by a chopping or beating process with various amounts of salt content were studied. Various meat batters were made up for this purpose: the batter processed by chopping with 2% salt, by beating with 1% salt and 2% salt, respectively. Compared with the chopping, the beating cooked batters had higher L* value, hardness, G’ value at 80°C, and lower cooking loss. Using the beating process, the batter with 1% salt had lower L* values, hardness, springiness, and higher cooking loss than the 2% salt. From the micrographs, the batters produced by beating process exhibited more uniform and compact microstructure than the chopping. The result of low-field nuclear magnetic resonance exhibited that the batters of beating had higher water holding capacity than the chopping. Overall, the beating process enabled lowering of the salt content, cooking loss, and making the cooked batter more hard and elastic.