Zheng Yafeng, Wang Qi, Li Baoyu, Lin Liangmei, Tundis Rosa, Loizzo Monica R, Zheng Baodong, Xiao Jianbo
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.
Molecules. 2016 Jul 19;21(7):932. doi: 10.3390/molecules21070932.
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.
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。
