Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch

被引：19
|
作者：
Zheng, Yuxue [1 ]
Chai, Ziqi [1 ]
Kong, Xiangli [2 ]
Chen, Shiguo [1 ]
Ye, Xingqian [1 ,3 ,4 ]
Tian, Jinhu [1 ,5 ]
机构：
[1] Zhejiang Univ, Natl Local Joint Engn Lab Intelligent Food Technol, Zhejiang Key Lab Agrifood Proc Integrated Res Base, Fuli Inst Food Sci,Zhejiang Int Sci & Technol Coop, Hangzhou 310058, Peoples R China
[2] Zhejiang Univ, Inst Nucl Agr Sci, Hangzhou 310058, Peoples R China
[3] Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China
[4] Zhejiang Univ, Zhongyuan Inst, Zhengzhou 450000, Peoples R China
[5] Zhejiang Univ, Rural Dev Acad, Hangzhou 310058, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 403卷
基金：
中国国家自然科学基金;
关键词：
Starch; Annealing treatment; Physicochemical properties; Enzymatic hydrolysis; STABILITY; SINGLE;
D O I：
10.1016/j.foodchem.2022.134153
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Annealing treatment on the physicochemical properties and hydrolysis of maize, potato and pea starch were investigated in present study. Results indicated that annealing treatment did not change the morphology of the starch. However, the relative crystallinity of maize and potato starch showed a peak trend as the annealing time extended, while pea starch showed a lower relative crystallinity. Besides, all the annealed starch showed a decrease in peak viscosity and an increase in pasting time. Little difference in the rapidly digestive starch (RDS) and resistant starch (RS) contents of annealed maize starch and pea starch were observed after annealing, while annealed potato starch (72 h) showed an increased RS content (23.37 +/- 5.36 %) and a decreased RDS content (52.60 +/- 6.14 %), respectively. The obtained results may provide a better understanding of the physicochemical properties and enzymatic hydrolysis of annealed starch with different semi crystalline type.
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页数：7
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