Impact of high hydrostatic pressure treatment on the resistant starch content of wheat starch
Impact of high hydrostatic pressure treatment on the resistant starch content of wheat starch
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DOI：
10.1002/star.200400334
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发表时间：
2005-04-01
期刊：
影响因子：
2.3
通讯作者：
Knorr, D
中科院分区：
文献类型：
--
作者：
Bauer, BA;Wiehle, T;Knorr, D
研究了高压诱导糊化小麦淀粉悬浮液对其抗性淀粉(RS)含量的影响。在预试验中为提高RS产率而确定的最佳工艺参数不同于文献中发现的热糊化后高RS产率的工艺条件。这表明了不同的糊化和RS形成过程。尽管如此，通过高静水压力处理可以增强RS。酸解小麦淀粉悬浮液(约12%)经过10次压力退火循环后，压力糊化淀粉中RS的得率最高。与热糊化小麦淀粉相比，压力诱导糊化小麦淀粉的RS产率在相同的范围内。因此，对于小麦淀粉中RS的生产，单独的高压处理并不比热处理更好。
The impact of high hydrostatic pressure-induced gelatinisation of wheat starch suspensions on its resistant starch (RS) content was examined. Optimum process parameters determined for the enhancement of RS yields in pre-tests differed from process conditions for high RS yields after thermal gelatinisation found in literature. This indicated differing gelatinisation and RS formation processes. Nonetheless, a RS enhancement by high hydrostatic pressure treatment was possible. The highest yields of RS in pressure-gelatinised starches were obtained after ten pressure-annealing cycles of acid hydrolysed wheat starch suspensions (approx, 12%). In comparison to heat-gelatinised wheat starch, the RS yields achieved after pressure-induced gelatinisation of wheat starch were in the same range. Thus, high pressure treatment alone is not superior over thermal treatment for the production of RS in wheat starch.