Abstract To investigate the digestion mechanisms of EJFSS, the structural characteristics of slowly digestible starch (SDS) and resistant starch (RS) fractions isolated from native and extruded JFSS were studied. The SDS + RS and RS fractions in both native JFSS and that treated by IECT exhibited higher gelatinization temperatures, relative crystallinity and short-range molecular order, but lower gelatinization enthalpy (ΔH), than the control. Compared to the native JFSS, the ΔH, relative crystallinity and molecular order of JFSS subjected to IECT were significantly decreased (P

中文翻译：

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改良挤压蒸煮技术对菠萝蜜种子淀粉的消化机理研究

摘要 为了研究EJFSS 的消化机制，研究了从天然和挤出JFSS 中分离的慢消化淀粉(SDS) 和抗性淀粉(RS) 部分的结构特征。与对照相比，天然 JFSS 和经 IECT 处理的 SDS + RS 和 RS 级分表现出更高的糊化温度、相对结晶度和短程分子顺序，但糊化焓 (ΔH) 较低。与天然 JFSS 相比，经过 IECT 的 JFSS 的 ΔH、相对结晶度和分子顺序显着降低（P