Abstract In this study, we aimed to examine the effects of different low concentrations of alcohol solution (5%–20%) on the gelatinization and pasting properties of pea starch. A rapid visco analyzer revealed that when the starch concentration was fixed, the viscosity of the starch paste decreased with increasing alcohol concentration. In addition, the texture analyzer results showed that compared to the hydrogel formed in water, the hardness of the gel formed by 15% starch in 10% alcohol increased approximately 2-fold (1696.4 g versus 928.1 g). Furthermore, the rheological results showed that the tan δ value of the gel formed under this condition was second only to that of 20% starch in water, which indicated the gel had a strong network structure. X-ray diffraction analysis showed an increased relative crystallinity of 15% starch gels formed in 10% alcohol (13.2%) compared to the hydrogel formed in water (12.2%). Our study will expand the knowledge of the gelatinization properties of starch in low concentrations of alcohol.

中文翻译：

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豌豆淀粉在醇溶液中的糊化、糊化及流变特性

摘要 本研究旨在研究不同低浓度酒精溶液（5%~20%）对豌豆淀粉糊化和糊化特性的影响。快速粘度分析仪显示，当淀粉浓度固定时，淀粉糊的粘度随着酒精浓度的增加而降低。此外，质地分析仪的结果表明，与在水中形成的水​​凝胶相比，由 15% 淀粉在 10% 酒精中形成的凝胶的硬度增加了大约 2 倍（1696.4 g 与 928.1 g）。此外，流变学结果表明，在该条件下形成的凝胶的tanδ值仅次于20%淀粉水溶液，表明该凝胶具有很强的网络结构。X 射线衍射分析表明，与在水中形成的水​​凝胶 (12.2%) 相比，在 10% 酒精中形成的 15% 淀粉凝胶 (13.2%) 的相对结晶度增加。我们的研究将扩展对低浓度酒精中淀粉糊化特性的认识。