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Effect of Different Heat Treatments on Physicochemical Properties and Structural and Digestibility of Water Caltrop Starch
Starch ( IF 2.6 ) Pub Date : 2020-03-14 , DOI: 10.1002/star.201900275 Hai‐Xiang Wei 1 , Bao‐Dong Liang 1 , Ya‐Ru Chai 1 , Li‐Ping Xue 1 , Xiao‐Qiang Wang 1 , Xu‐Min Yin 2
Starch ( IF 2.6 ) Pub Date : 2020-03-14 , DOI: 10.1002/star.201900275 Hai‐Xiang Wei 1 , Bao‐Dong Liang 1 , Ya‐Ru Chai 1 , Li‐Ping Xue 1 , Xiao‐Qiang Wang 1 , Xu‐Min Yin 2
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Water caltrop has a high starch content and is a promising resource of starch in Asia. Starch can be divided into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Here, the effects of physical modification by microwave treatments, heat–moisture treatments, and pressure–heat treatments on the physiochemical and structural properties and on the in vitro digestibility of water caltrop starch is studied. The results show that, compared with native starch (NS), the solubility and swelling power of modified starch samples decrease with prolonged microwave and heat–moisture treatment. The infrared absorbance ratio at 1047 cm−1/1022 cm−1 is decreased in starch samples modified by microwave treatment and pressure–heat treatment, the NS samples present a C‐type crystalline pattern which changes into an A‐type pattern upon microwave treatment. Water caltrop starch subjected to 50 s of microwave treatment has the highest amylose (48.78%), the highest crystallinity (42.95%), and the highest RS content (67.41%, uncooked and 48.91%, cooked). Water caltrop starch subjected to 3 h of heat–moisture treatment contains the highest SDS content (54.33%, uncooked and 60.11%, cooked).
中文翻译：
不同热处理工艺对菱角淀粉理化性质及结构消化率的影响
菱角水淀粉含量高，是亚洲有希望的淀粉资源。淀粉可分为快速消化淀粉（RDS），慢消化淀粉（SDS）和抗性淀粉（RS）。在这里，研究了通过微波处理，热湿处理和加压热处理进行的物理修饰对菱角淀粉的理化和结构性质以及体外消化率的影响。结果表明，与天然淀粉（NS）相比，改性淀粉样品的溶解度和溶胀力随微波和热湿处理时间的延长而降低。1047 cm -1 / 1022 cm -1的红外吸收率在通过微波处理和加压热处理改性的淀粉样品中，淀粉含量降低了，而在NS样品中则呈现出C型结晶模式，经过微波处理后变成了A型模式。经过微波处理50 s的菱角淀粉具有最高的直链淀粉（48.78％），最高的结晶度（42.95％）和最高的RS含量（67.41％，未煮熟，48.91％，煮熟）。经过3小时加热湿润处理的菱角淀粉含有最高的SDS含量（未煮熟为54.33％，煮熟为60.11％）。
更新日期：2020-03-14
中文翻译：
不同热处理工艺对菱角淀粉理化性质及结构消化率的影响
菱角水淀粉含量高，是亚洲有希望的淀粉资源。淀粉可分为快速消化淀粉（RDS），慢消化淀粉（SDS）和抗性淀粉（RS）。在这里，研究了通过微波处理，热湿处理和加压热处理进行的物理修饰对菱角淀粉的理化和结构性质以及体外消化率的影响。结果表明，与天然淀粉（NS）相比，改性淀粉样品的溶解度和溶胀力随微波和热湿处理时间的延长而降低。1047 cm -1 / 1022 cm -1的红外吸收率在通过微波处理和加压热处理改性的淀粉样品中，淀粉含量降低了，而在NS样品中则呈现出C型结晶模式，经过微波处理后变成了A型模式。经过微波处理50 s的菱角淀粉具有最高的直链淀粉（48.78％），最高的结晶度（42.95％）和最高的RS含量（67.41％，未煮熟，48.91％，煮熟）。经过3小时加热湿润处理的菱角淀粉含有最高的SDS含量（未煮熟为54.33％，煮熟为60.11％）。
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