College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; School of Biomedical Science, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Carbohydr Polym. 2016 Jun 25;144:1-8. doi: 10.1016/j.carbpol.2016.02.028. Epub 2016 Feb 10.
High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS). HHP treatment resulted in CBS granules with more rough surfaces. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. At 120-480MPa, HHP did not affect the 'A'-type crystalline pattern of CBS. However, at 600MPa, HHP contributed to a similar 'B'-type pattern. Compared with native starch, HHP-modified CBS samples had lower in vitro hydrolysis, reduced content of rapidly digestible starch, and increased levels of slowly digestible starch and resistant starch. These results revealed that the in vitro digestibility, physicochemical, and structural properties of CBS are effectively modified by HHP.
高静压（HHP）是一种非热加工技术，应用于 120、240、360、480 和 600MPa，以评估其对普通荞麦淀粉（CBS）体外消化率、物理化学和结构特性的影响。HHP 处理导致 CBS 颗粒具有更粗糙的表面。随着压力水平的增加，直链淀粉含量、糊化温度和热稳定性显著增加，而相对结晶度、硬度、溶胀能力和粘度降低。在 120-480MPa 下，HHP 不会影响 CBS 的“A”-型结晶模式。然而，在 600MPa 下，HHP 有助于形成类似的“B”-型模式。与天然淀粉相比，HHP 改性的 CBS 样品具有较低的体外水解率、减少的快速消化淀粉含量以及增加的缓慢消化淀粉和抗性淀粉含量。这些结果表明，HHP 可有效修饰 CBS 的体外消化率、物理化学和结构特性。
