Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch,International Journal of Food Science & Technology

当前位置： X-MOL 学术 › Int. J. Food Sci. Tech. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-13 , DOI: 10.1111/ijfs.14488
Cherakkathodi Sudheesh ₁ , Kappat Valiyapeediyekkal Sunooj ₁ , K.U. Anjali ₁ , Basheer Aaliya ₁ , Muhammed Navaf ₁ , Sunny Kumar ₂ , Vallayil Appukuttan Sajeevkumar ₂ , Johnsy George ₂

Affiliation

Physico‐chemical, retrogradation, rheological properties and in vitro digestibility of lysine incorporated kithul starch modified by annealing, heat moisture treatment and its combinations were studied. LS‐AHMT (annealed‐heat moisture treated lysine incorporated kithul starch) exhibited lowest amylose leaching. LS‐AHMT showed significantly (P ≤ 0.05) higher relative crystallinity. LS‐ANS (annealed lysine incorporated kithul starch), LS‐HMT (heat moisture treated lysine incorporated kithul starch) and LS‐AHMT formed more weak gel by the effect of annealing, heat moisture treatment and its combination. LS‐AHMT showed lowest pasting viscosities, G′ and G″ values among the modified kithul starch, which indicates its lower retrogradation properties. In vitro digestibility of kithul starch decreased after modifications and LS‐ANS, LS‐HMT and LS‐AHMT showed significantly higher resistant starch content. The current study showed that annealing, heat moisture treatment and its combination on NS‐LS (lysine incorporated kithul starch) effectively modified kithul starch properties.

中文翻译：

赖氨酸掺入，单独退火和加热湿气处理以及结合使用对木薯淀粉（Caryota urens L.）的理化，回生，流变性和体外消化率的影响

研究了通过退火，热湿处理及其组合改性的赖氨酸掺入的木薯淀粉的理化，回生，流变特性和体外消化率。LS‐AHMT（经过退火和湿处理的赖氨酸结合的kithul淀粉）的直链淀粉浸出率最低。LS-AHMT显著显示（P ≤0.05）更高的相对结晶度。LS‐ANS（退火的掺有赖氨酸的Kithul淀粉），LS‐HMT（经加热湿处理的赖氨酸的Kithul淀粉）和LS‐AHMT在退火，热处理和其组合的作用下形成了较弱的凝胶。LS‐AHMT的糊化淀粉的糊化粘度最低，G'和G''值最低，表明其回生性能较低。体外修改后，风筝淀粉的消化率降低，并且LS-ANS，LS-HMT和LS-AHMT显示出更高的抗性淀粉含量。当前的研究表明，退火，加热湿气处理及其在NS‐LS（掺有赖氨酸的kithul淀粉）上的组合有效地改善了kithul淀粉的性能。

更新日期：2020-01-13

点击分享查看原文

点击收藏

阅读更多本刊最新论文