Native and extruded corn and potato starches were evaluated for microstructure, functional characteristics, and in vitro digestibility. Extrusion treatments were carried out at temperatures of 100, 130, and 160°C with a screw speed of 100 rpm and a feed moisture of 18% using a twin‐screw extruder. Starch extrudates revealed lower L* values than native starches. The L*, a*, and b* values of extruded starches decreased with the increase in the extrusion temperature. Extrusion cooking reduced the crystallinity and altered the starch structure. Extruded starches showed higher water solubility index (WSI) and in vitro digestibility with lower water absorption index (WAI) and paste viscosities than native starches. All starches extruded at higher temperatures revealed higher WSI and in vitro digestibility and lower WAI and paste viscosities than those extruded at lower temperatures. The twin‐screw extrusion process could be adopted to modify native corn and potato starches for the development of new products with favored characteristics.

中文翻译：

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加工温度对挤出的玉米和马铃薯淀粉的形态，结晶度，功能特性和体外消化率的影响

评价了天然和挤出的玉米和马铃薯淀粉的微观结构，功能特性和体外消化率。使用双螺杆挤出机在100、130和160°C的温度下，以100 rpm的螺杆速度和18％的进料水分进行挤出处理。淀粉挤出物的L *值低于天然淀粉。的大号*，一个*，和b*挤出淀粉的值随挤出温度的升高而降低。挤压蒸煮降低了结晶度并改变了淀粉结构。与天然淀粉相比，挤出淀粉显示出更高的水溶性指数（WSI）和体外消化率，同时具有更低的吸水指数（WAI）和糊状粘度。与在较低温度下挤出的淀粉相比，在较高温度下挤出的所有淀粉均显示出更高的WSI和体外消化率，以及较低的WAI和糊状粘度。可以采用双螺杆挤出工艺对天然玉米和马铃薯淀粉进行改性，以开发具有有利特性的新产品。