紫薯抗性淀粉的表征及益生元效应
Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato.
作者信息
Zheng Yafeng, Wang Qi, Li Baoyu, Lin Liangmei, Tundis Rosa, Loizzo Monica R, Zheng Baodong, Xiao Jianbo
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China.
出版信息
Molecules. 2016 Jul 19;21(7):932. doi: 10.3390/molecules21070932.
Abstract
Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.
摘要
紫薯淀粉是生产抗性淀粉的潜在资源。研究了湿热处理（HMT）和酶解支链联合湿热处理（EHMT）对紫薯淀粉形态、结晶度和热性能的影响。结果表明，经过HMT或EHMT处理后，表面光滑的天然淀粉颗粒被破坏，形成了更致密、不规则的片状结构。结晶模式从C型转变为B型，相对结晶度降低。由于改性淀粉中形成了更强的微晶，HMT和EHMT淀粉的膨胀力和溶解度降低，而转变温度和糊化焓显著增加。此外，与葡萄糖或高直链玉米淀粉相比，HMT和EHMT对双歧杆菌的增殖表现出更大的影响。
相似文献
1
Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato.
Molecules. 2016 Jul 19;21(7):932. doi: 10.3390/molecules21070932.
2
Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China.
Int J Biol Macromol. 2018 Dec;120(Pt B):1632-1638. doi: 10.1016/j.ijbiomac.2018.09.182. Epub 2018 Oct 1.
3
Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties.
Int J Biol Macromol. 2017 Dec;105(Pt 1):1071-1078. doi: 10.1016/j.ijbiomac.2017.07.131. Epub 2017 Jul 21.
4
The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat-moisture treatment.
J Food Sci. 2020 Dec;85(12):4215-4224. doi: 10.1111/1750-3841.15528. Epub 2020 Nov 14.
5
Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment.
Food Chem. 2020 Feb 15;306:125589. doi: 10.1016/j.foodchem.2019.125589. Epub 2019 Oct 4.
6
Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment.
Int J Biol Macromol. 2020 May 15;151:1049-1057. doi: 10.1016/j.ijbiomac.2019.10.146. Epub 2019 Nov 15.
7
The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch.
Int J Biol Macromol. 2019 Aug 1;134:1108-1112. doi: 10.1016/j.ijbiomac.2019.05.112. Epub 2019 May 20.
8
Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber.
Molecules. 2021 Nov 25;26(23):7137. doi: 10.3390/molecules26237137.
9
Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes.
Molecules. 2018 Aug 24;23(9):2135. doi: 10.3390/molecules23092135.
10
Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
Food Chem. 2014 Feb 15;145:756-64. doi: 10.1016/j.foodchem.2013.08.129. Epub 2013 Sep 7.
引用本文的文献
1
Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis.
Foods. 2024 Mar 16;13(6):904. doi: 10.3390/foods13060904.
2
Anti-Obesity Effects of SPY Fermented with BST-L.601 via Suppression of Adipogenesis and Lipogenesis in High-Fat Diet-Induced Obese Mice.
Foods. 2023 May 30;12(11):2202. doi: 10.3390/foods12112202.
3
Rapid screening of sixty potato cultivars for starch profiles to address a consumer glycemic dilemma.
PLoS One. 2023 May 22;18(5):e0255764. doi: 10.1371/journal.pone.0255764. eCollection 2023.
4
Modulation of gut microbiota by rice starch enzymatically modified using amylosucrase from .
Food Sci Biotechnol. 2023 Jan 27;32(4):565-575. doi: 10.1007/s10068-022-01238-1. eCollection 2023 Mar.
5
Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu-resistant starch prepared by different methods.
Food Sci Nutr. 2022 Sep 28;11(1):481-492. doi: 10.1002/fsn3.3079. eCollection 2023 Jan.
6
Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch.
Foods. 2022 Nov 23;11(23):3779. doi: 10.3390/foods11233779.
7
Sweet Potato ( L.) Phenotypes: From Agroindustry to Health Effects.
Foods. 2022 Apr 6;11(7):1058. doi: 10.3390/foods11071058.
8
Sizes, Components, Crystalline Structure, and Thermal Properties of Starches from Sweet Potato Varieties Originating from Different Countries.
Molecules. 2022 Mar 15;27(6):1905. doi: 10.3390/molecules27061905.
9
Pressure moisture treatment and hydro-thermal treatment of starch.
Food Sci Biotechnol. 2021 Dec 6;31(3):261-274. doi: 10.1007/s10068-021-01016-5. eCollection 2022 Mar.
10
Assessment of the prebiotic potential of seed coats from green gram () and black gram ().
J Food Sci Technol. 2022 Feb;59(2):583-588. doi: 10.1007/s13197-021-05043-2. Epub 2021 Mar 3.
本文引用的文献
1
Determination of the structural changes by FT-IR, Raman, and CP/MAS C NMR spectroscopy on retrograded starch of maize tortillas.
Carbohydr Polym. 2012 Jan 4;87(1):61-68. doi: 10.1016/j.carbpol.2011.07.011. Epub 2011 Jul 19.
2
Resistant starch improvement of rice starches under a combination of acid and heat-moisture treatments.
Food Chem. 2016 Jan 15;191:67-73. doi: 10.1016/j.foodchem.2015.02.002. Epub 2015 Feb 7.
3
Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch.
Food Chem. 2015 Nov 15;187:218-24. doi: 10.1016/j.foodchem.2015.04.050. Epub 2015 Apr 22.
4
Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods.
Food Chem. 2015 Nov 1;186:213-22. doi: 10.1016/j.foodchem.2015.03.143. Epub 2015 Apr 3.
5
Effects of acetic acid/acetic anhydride ratios on the properties of corn starch acetates.
Food Chem. 2011 Jun 15;126(4):1662-9. doi: 10.1016/j.foodchem.2010.12.050. Epub 2010 Dec 13.
6
Efficacy of increased resistant starch consumption in human type 2 diabetes.
Endocr Connect. 2014 Apr 15;3(2):75-84. doi: 10.1530/EC-14-0036. Print 2014.
7
The properties of different cultivars of Jinhai sweet potato starches in China.
Int J Biol Macromol. 2014 Jun;67:1-6. doi: 10.1016/j.ijbiomac.2014.03.002. Epub 2014 Mar 12.
8
Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects.
Food Chem. 2014 Jul 15;155:311-8. doi: 10.1016/j.foodchem.2014.01.036. Epub 2014 Jan 24.
9
Resistant starch type 4-enriched diet lowered blood cholesterols and improved body composition in a double blind controlled cross-over intervention.
Mol Nutr Food Res. 2014 Jun;58(6):1365-9. doi: 10.1002/mnfr.201300829. Epub 2014 Jan 30.
10
Production of resistant starch by enzymatic debranching in legume flours.
Carbohydr Polym. 2014 Jan 30;101:1176-83. doi: 10.1016/j.carbpol.2013.10.027. Epub 2013 Oct 26.
Zotero 插件