College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; ARC ITTC for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Int J Biol Macromol. 2016 Nov;92:753-760. doi: 10.1016/j.ijbiomac.2016.07.088. Epub 2016 Jul 28.
A nonthermal processing technology, high hydrostatic pressure (HHP) treatment, was investigated to assess its influence on the physicochemical properties and in vitro digestibility of sorghum starch (SS). There was no change in the 'A'-type crystalline pattern of SS after the pressure treatments at 120-480MPa. However, treatment at 600MPa produced a pattern similar to 'B'-type crystalline. HHP treatment also resulted in SS granules with rough surfaces. Measured amylose content, water absorption capacity, alkaline water retention, pasting temperature and thermostability increased with increasing pressure levels, while the oil absorption capacity, swelling power, relative crystallinity and viscosity decreased. Compared with native starch, HHP-modified SS samples had lower in vitro hydrolysis, reduced amount of rapidly digestible starch, as well as increased levels of slowly digestible starch and resistant starch. These results indicate that HHP treatment is an effective modification method for altering in vitro digestibility and physicochemical properties of SS.
一种非热加工技术，即高静压（HHP）处理，被研究用于评估其对高粱淀粉（SS）理化性质和体外消化率的影响。在 120-480MPa 的压力处理后，SS 的“A”型结晶形态没有变化。然而，在 600MPa 下处理会产生类似于“B”型结晶的形态。HHP 处理还导致 SS 颗粒表面粗糙。随着压力水平的升高，直链淀粉含量、吸水率、碱性水分保持力、糊化温度和热稳定性增加，而油吸收能力、膨胀能力、相对结晶度和粘度降低。与天然淀粉相比，HHP 改性 SS 样品的体外水解率较低，快速消化淀粉的量减少，同时缓慢消化淀粉和抗性淀粉的水平增加。这些结果表明，HHP 处理是一种有效改变 SS 体外消化率和理化性质的改性方法。
