Huang Ting-Ting, Zhou Da-Nian, Jin Zheng-Yu, Xu Xue-Ming, Chen Han-Qing
School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
Food Chem. 2015 Nov 15;187:218-24. doi: 10.1016/j.foodchem.2015.04.050. Epub 2015 Apr 22.
The effects of debranching treatment (DT) and debranching-heat-moisture treatment (D-HMT) on the structural characteristics and in vitro digestibility of sweet potato starch were investigated. The results indicated that DT and D-HMT decreased the percentage of starch fraction with degree of polymerization (DP) ⩽ 13, increased the percentages of the other fractions, and decreased the molecular weight of starch sample. The D-HMT starch showed a considerable SDS content of 31.60%. Compared with the DT starch sample, the T(o), T(p), T(c), T(c)-T(o) and ΔH of D-HMT starch samples for the second endothermal were increased significantly, crystalline pattern was altered from C(a) to A type, the surface became more smooth. The pasting temperatures of DT and D-HMT starch samples were higher while the peak viscosities, breakdown and setback values were lower than that of native starch. These results suggested that structural changes of sweet potato starch by D-HMT significantly affected the digestibility.
研究了脱支处理（DT）和脱支-湿热处理（D-HMT）对甘薯淀粉结构特征和体外消化率的影响。结果表明，DT和D-HMT降低了聚合度（DP）≤13的淀粉级分的百分比，提高了其他级分的百分比，并降低了淀粉样品的分子量。D-HMT淀粉的SDS含量相当可观，为31.60%。与DT淀粉样品相比，D-HMT淀粉样品第二次吸热的起始温度（T(o)）、峰值温度（T(p)）、终止温度（T(c)）、T(c)-T(o)和焓变（ΔH）显著升高，结晶模式从C(a)型转变为A型，表面变得更加光滑。DT和D-HMT淀粉样品的糊化温度较高，而峰值粘度、崩解值和回生值低于天然淀粉。这些结果表明，D-HMT引起的甘薯淀粉结构变化显著影响了消化率。
