Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties
Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties
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DOI：
10.1016/j.foodhyd.2021.107205
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发表时间：
2021-09-29
影响因子：
10.7
通讯作者：
Xie, Jianhua
中科院分区：
文献类型：
--
作者：
Liu, Wenmeng;Zhang, Yutao;Xie, Jianhua
研究了干热处理和黄原胶对板栗淀粉（CS）功能、糊化和结构性能的影响。结果表明：干热处理后，CS的糊化粘度（峰值粘度PV、谷粘度TV、终粘度FV、挫折粘度SB）、粘弹性、凝胶强度和硬度均有所下降，与处理时间呈负相关，与XG的添加量呈正相关；x射线衍射（XRD）表明，糊化会破坏CS凝胶的晶体结构。扫描电镜（SEM）分析表明，在干热处理和XG结合的情况下，CS凝胶结构均匀。体外消化率试验结果表明，与单独添加XG或干热处理相比，添加XG的干热处理显著提高了玉米的抗性淀粉（RS）含量。这些结果表明，干热处理与XG相结合是一种有潜力的制备RS的物理技术，有利于预防ii型糖尿病的发生。
The effects of dry heat treatment and xanthan gum (XG) on the functional, gelatinization, and structural properties of chestnut starch (CS) were investigated. The results showed that the gelatinization viscosity including peak viscosity (PV), trough viscosity (TV), final viscosity (FV), and setback viscosity (SB), viscoelasticity, gel strength and hardness of CS decreased after dry heat treatment, which were negatively correlated with the treatment time, but positively correlated with the addition of XG. X-ray diffraction (XRD) showed that gelatinization would destroy the crystal structure of CS gel. Scanning electron microscopy (SEM) showed that CS gel structure got uniform with the combination of dry heat treatment and XG. In vitro digestibility results showed that dry heat treatment with XG addition significantly increased the content of resistant starch (RS) of CS compared to those by dry heat treatment or added XG alone. These results indicate that the combination of dry heat treatment and XG is a potential physical technology for preparing RS, which were beneficial to prevent the incidence of type-II diabetes.