Effect of Heat-Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch

被引：5
|
作者：
Sun, Yangyang [1 ]
Qin, Renbing [1 ]
Zeng, Jie [1 ]
Li, Guanglei [1 ]
机构：
[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China
来源：
FOODS | 2023年 / 12卷 / 16期
关键词：
sweet potato starch; heat-moisture treatment; structure; digestibility; IN-VITRO DIGESTIBILITY; PHYSICOCHEMICAL PROPERTIES; RESISTANT STARCH; MULTISCALE STRUCTURE; RICE; DIGESTION;
D O I：
10.3390/foods12163076
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to investigate the effect of temperature changes during heat-moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 degrees C and 25% moisture. The obtained results can provide a reference for the modification of SPS.
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页数：10
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