Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, Seskatchewan, Canada S7N 5A9.
J Agric Food Chem. 2010 Sep 8;58(17):9793-9. doi: 10.1021/jf101702e.
This study determined the effect of micronization (high intensity infrared heating) on the concentrations of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in normal barley (NB), high-amylose barley (HAB), and waxy barley (WB). The gelatinized starch contents and the thermal properties of the micronized samples also were determined. Samples of each barley type were tempered to each of three moisture contents (approximately 17, 31, or 41%), and then each tempered sample was micronized to each of three surface temperatures (100, 120, or 140 degrees C). Micronized barley samples were substantially lower in RS and in SDS and, therefore, higher in RDS than corresponding unprocessed samples. In general, higher concentrations of RDS and of gelatinized starch were associated with higher initial moisture contents and higher surface temperatures. The lowest concentrations of RS were observed in micronized WB samples. Similar concentrations of RS were observed in corresponding NB and HAB samples. Micronization resulted in slight increases in the onset (To), peak (Tp), and completion (Tc) gelatinization temperatures and in substantial reductions in the gelatinization enthalpy (DeltaH), the latter reflecting the levels of gelatinized starch in micronized samples, particularly in samples micronized at higher moisture contents and to higher surface temperatures. Endothermic transitions were evident only in samples tempered to 17% moisture or 31% moisture (surface temperature of 100 degrees C only).
本研究旨在确定微粉化（高强度红外加热）对普通大麦（NB）、高直链淀粉大麦（HAB）和蜡质大麦（WB）中快速消化淀粉（RDS）、缓慢消化淀粉（SDS）和抗性淀粉（RS）浓度的影响。还测定了微粉化样品的糊化淀粉含量和热特性。将每种大麦类型的样品调湿至三种水分含量（约 17%、31%或 41%），然后将每种调湿样品微粉化至三种表面温度（100°C、120°C 或 140°C）。与相应的未加工样品相比，微粉化的大麦样品中的 RS 和 SDS 含量明显降低，因此 RDS 含量更高。一般来说，RDS 和糊化淀粉的浓度越高，初始水分含量和表面温度越高。在微粉化的 WB 样品中观察到最低浓度的 RS。在相应的 NB 和 HAB 样品中观察到相似浓度的 RS。微粉化导致起始（To）、峰值（Tp）和完成（Tc）糊化温度略有升高，糊化焓（DeltaH）显著降低，后者反映了微粉化样品中糊化淀粉的水平，尤其是在水分含量较高和表面温度较高的样品中。仅在调湿至 17%水分或 31%水分的样品（仅 100°C 表面温度）中观察到吸热转变。
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