Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing
Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing
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DOI：
10.1016/j.carbpol.2015.06.071
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发表时间：
2015-11-05
影响因子：
11.2
通讯作者：
Wang, Min
中科院分区：
文献类型：
--
作者：
Liu, Hang;Guo, Xudan;Wang, Min
研究了湿热处理和退火处理对荞麦淀粉理化性质和体外消化率的影响。在实际应用中，这两种改性方法并没有改变CBS典型的“A”型X射线衍射图谱。而淀粉的糊化温度、直链淀粉含量和相对结晶度显著升高，峰值粘度和糊化焓显著下降。溶解度和膨胀力，这是温度依赖性，随着处理沿着逐渐下降。慢消化淀粉和抗性淀粉含量显著增加。结果表明，人工神经网络和HMT能有效地改善CBS的理化性质和体外消化率，提高CBS的热稳定性、保健功效和应用价值。(C)2015爱思唯尔有限公司版权所有。
Heat-moisture treatment (HMT) and annealing (ANN) were applied in the test to investigate how they can affect the physicochemical properties and in vitro digestibility of common buckwheat starch (CBS). In the practice, these two modification methods did not change typical 'A'-type X-ray diffraction pattern of CBS. However, the gelatinization temperature, amylose content, and relative crystallinity increased and peak viscosity value and gelatinization enthalpy of CBS declined significantly. Both the solubility and swelling power, which were temperature dependent, progressively decreased along with the treatments. Remarkable increase in slowly digested starch and resistant starch level was found at the same time. Besides, the decreases of rapidly digested starch and total hydrolysis content by using HMT were greater than by using ANN. The results indicated that the ANN and HMT efficiently modified physicochemical properties and in vitro digestibility of CBS and were able to improve its thermal stability, healthy benefits and application value. (C) 2015 Elsevier Ltd. All rights reserved.