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Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch
Starch ( IF 2.3 ) Pub Date : 2020-03-04 , DOI: 10.1002/star.201900298
Hui Jiang 1 , Yu‐Sheng Wang 1 , Xing Zhang 1 , Hai‐Hua Chen 1
Affiliation  

To improve processability and nutritional properties, normal cornstarch is modified by dry heating treatment (DHT) at different heating temperatures (70, 100, and 130 °C) for different heating times (0, 2, 12, 48 h) after mixing with various amino acid types (aspartic acid and lysine). The combination treatment effectively retards the starch digestibility. Among all samples, the rapidly digestible starch content of lysine–cornstarch mixture after being heated at 130 °C for 12 h is the lowest (14.1%), which decreases by 13% as compared to cornstarch. The gelatinization temperatures, gelatinization enthalpy, and relative crystallization of the combination treated cornstarch increases while no significant changes are observed in the X‐ray diffraction and Fourier transform infrared spectroscopy of those starches. With increasing DHT temperature or prolonged DHT time, the viscosity of the heated aspartic acid–cornstarch mixture decreases, while that of the heated lysine–cornstarch mixture increases. Cluster analysis indicates that there are obvious differences between the samples with added aspartic acid and adding lysine. The combination treatment at 130 °C shows a more significant effect on the properties of AA‐CS.

中文翻译:

带电氨基酸联合干热处理对玉米淀粉理化特性和体外消化率的协同作用

为了提高可加工性和营养特性,将普通玉米淀粉与干玉米混合后,通过在不同加热温度(70、100和130°C)下以不同加热时间(0、2、12、48 h)进行干热处理(DHT)进行改性氨基酸类型(天冬氨酸和赖氨酸)。组合处理有效地阻碍了淀粉的消化率。在所有样品中,赖氨酸-玉米淀粉混合物在130°C加热12 h后可快速消化的淀粉含量最低(14.1%),与玉米淀粉相比降低了13%。经组合处理的玉米淀粉的糊化温度,糊化焓和相对结晶度增加,而这些淀粉的X射线衍射和傅里叶变换红外光谱未观察到明显变化。随着DHT温度升高或DHT时间延长,加热的天冬氨酸-玉米淀粉混合物的粘度降低,而加热的赖氨酸-玉米淀粉混合物的粘度增加。聚类分析表明,添加天冬氨酸和赖氨酸的样品之间存在明显差异。130°C的组合处理对AA-CS的性能影响更大。
更新日期:2020-03-04
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