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Recently, the Bioactive Substances and Functional Foods Innovation Team of the Institute of Agro-Processing and Nutrition published a paper entitled "Characterization of the Physicochemical, Thermal and Rheological Properties of Cashew Kernel Starch" in the journal Food Chemistry: X (Chinese Academy of Sciences, If=6.
443).
The paper uses cashew nuts as raw materials to comprehensively study the granular, thermal and rheological quality characteristics
of cashew kernel starch.
443).
The paper uses cashew nuts as raw materials to comprehensively study the granular, thermal and rheological quality characteristics
of cashew kernel starch.
Natural starch is one of the most abundant polysaccharides in plants, with degradable, renewable and non-toxic characteristics
.
Modified starch can improve some properties of natural starch and make it more specialized, but the study of natural starch characteristics is the basis for
its performance development and application research.
Studying the properties of different types of natural starch allows the development of new starch raw materials to explore specific starches
for industrial applications.
Therefore, in-depth study of the characteristics of different types of natural starch is an important research direction of
current starch science.
.
Modified starch can improve some properties of natural starch and make it more specialized, but the study of natural starch characteristics is the basis for
its performance development and application research.
Studying the properties of different types of natural starch allows the development of new starch raw materials to explore specific starches
for industrial applications.
Therefore, in-depth study of the characteristics of different types of natural starch is an important research direction of
current starch science.
The development and utilization of cashew nuts has been in the initial stage, the traditional processing method is mainly cooking, frying, the existing domestic standardized manufacturers are small, the product is single and the utilization rate is low; There are few research results on the physicochemical, thermal and rheological properties of cashew kernel starch at home and abroad, and most of them are modified by adding additives or using different processing methods and then measuring
some of the index changes.
some of the index changes.
This paper is the first in-depth study of the physicochemical, thermal and rheological properties of cashew kernel starch, which is helpful to understand the structural characteristics of cashew kernels in the process of processing, use and storage, provides a theoretical basis for the deep processing of cashew kernel starch, and provides a reference
for the comprehensive utilization of cashew kernel products.
The Institute of Agricultural Product Processing and Nutrition is the first property rights unit of the paper, the graduate student Chen Nan is the first author, and Sun Jinyue, researcher of the Institute of Agricultural Products, and Associate Researcher Liu Chao are the co-corresponding authors
of the paper.
for the comprehensive utilization of cashew kernel products.
The Institute of Agricultural Product Processing and Nutrition is the first property rights unit of the paper, the graduate student Chen Nan is the first author, and Sun Jinyue, researcher of the Institute of Agricultural Products, and Associate Researcher Liu Chao are the co-corresponding authors
of the paper.
Research Highlights:
(1) Characterization of the physicochemical properties, thermal properties and rheological properties of cashew kernel starch and its comparison
with potato and corn starch.
with potato and corn starch.
(2) The gelatinization temperature of cashew kernel starch (112.
29 °C) is higher than that of potato and corn starch, and the viscosity (19.
03 mPa.
s) is higher than that of corn starch
.
29 °C) is higher than that of potato and corn starch, and the viscosity (19.
03 mPa.
s) is higher than that of corn starch
.
(3) Cashew kernel starch shows pseudoplasticity (n<1) and moderate thixotropy, and the shear strength is higher than that of potato starch, but lower than corn starch
.
.
(4) The G' and G'' modulus of cashew kernel starch are the highest, indicating that it has good viscoelasticity and dominant elastic properties
.
.
Article link: https://doi.
org/10.
1016/j.
fochx.
2022.
100432
org/10.
1016/j.
fochx.
2022.
100432
