当前位置:
X-MOL 学术
›
Potato Res.
›
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.)
Physicochemical Properties and Digestibility of Heat Moisture–Treated Potato Starches for Different Treatment Conditions
Potato Research ( IF 2.9 ) Pub Date : 2020-01-02 , DOI: 10.1007/s11540-019-09445-w Beauty Brahma , Nandan Sit
Potato Research ( IF 2.9 ) Pub Date : 2020-01-02 , DOI: 10.1007/s11540-019-09445-w Beauty Brahma , Nandan Sit
Potato starch was subjected to heat moisture treatment (HMT) in which the temperature and moisture content were varied. Two different levels of moisture content (30 and 35%) and temperature (100 and 120 °C) were selected. The crystallinity of the starches decreased after HMT, as confirmed by both X-ray diffraction (XRD) and Fourier Transform Infra-Red (FT-IR) analysis, and the XRD pattern of native starch changed from B-type to A+B type after HMT. Swelling, solubility, clarity and freeze-thaw stability of the HMT starches were less than native starch and were found to be dependent on both temperature and moisture content. Pasting viscosities of the modified starches were significantly lower than native starch and were found to be more for the starches treated at 120 °C than the starches at 100 °C. The pasting temperature increased after modification. The firmness of the modified starch pastes increased whereas the consistency decreased. The formation of resistant starch increased after HMT.
中文翻译:
不同处理条件下热湿处理马铃薯淀粉的理化性质和消化率
马铃薯淀粉经过热湿处理 (HMT),其中温度和水分含量发生变化。选择了两种不同水平的水分含量(30% 和 35%)和温度(100 和 120 °C)。X 射线衍射 (XRD) 和傅里叶变换红外 (FT-IR) 分析证实,HMT 后淀粉的结晶度降低,天然淀粉的 XRD 谱从 B 型变为 A+B 型在 HMT 之后。HMT 淀粉的溶胀性、溶解性、透明度和冻融稳定性低于天然淀粉,并且被发现取决于温度和水分含量。改性淀粉的糊化粘度显着低于天然淀粉,并且发现在 120 °C 处理的淀粉比在 100 °C 处理的淀粉更高。改性后糊化温度升高。改性淀粉糊的硬度增加而稠度降低。HMT后抗性淀粉的形成增加。
更新日期:2020-01-02
中文翻译:
不同处理条件下热湿处理马铃薯淀粉的理化性质和消化率
马铃薯淀粉经过热湿处理 (HMT),其中温度和水分含量发生变化。选择了两种不同水平的水分含量(30% 和 35%)和温度(100 和 120 °C)。X 射线衍射 (XRD) 和傅里叶变换红外 (FT-IR) 分析证实,HMT 后淀粉的结晶度降低,天然淀粉的 XRD 谱从 B 型变为 A+B 型在 HMT 之后。HMT 淀粉的溶胀性、溶解性、透明度和冻融稳定性低于天然淀粉,并且被发现取决于温度和水分含量。改性淀粉的糊化粘度显着低于天然淀粉,并且发现在 120 °C 处理的淀粉比在 100 °C 处理的淀粉更高。改性后糊化温度升高。改性淀粉糊的硬度增加而稠度降低。HMT后抗性淀粉的形成增加。