Wang Hongwei, Wang Zhaoyuan, Li Xiaoxi, Chen Ling, Zhang Binjia
Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
Int J Biol Macromol. 2017 Sep;102:162-169. doi: 10.1016/j.ijbiomac.2017.03.144. Epub 2017 Mar 28.
The pasting and digestibility of a red adzuki bean starch were simultaneously modulated by heat-moisture treatment (HMT) through altering the multi-scale structure. HMT, especially at high moisture content, could disrupt the granule integrity, semicrystalline lamellae, molecular order (crystallites) and molecular chains. Also, certain rearrangement of starch molecules occurred to form ordered structures with increased thermal stability as shown by DSC. This concomitant disordering and reassembly in the multi-scale structure converted the fractions of resistant starch (RS) and rapidly digestible starch (RDS) into that of slowly digestible starch (SDS). Furthermore, the emergence of thermally-stable orders increased the pasting temperature but suppressed the swelling of granules during heating. Hence, HMT-modified red adzuki starch may serve as a potential thickener/gelling agent with slow digestion rate for various foods.
通过改变多尺度结构，热湿处理（HMT）可同时调节红小豆淀粉的糊化和消化率。HMT，尤其是在高水分含量下，会破坏颗粒完整性、半结晶片层、分子有序性（微晶）和分子链。此外，淀粉分子会发生一定的重排，形成具有更高热稳定性的有序结构，如差示扫描量热法（DSC）所示。这种多尺度结构中伴随的无序化和重新组装将抗性淀粉（RS）和快速消化淀粉（RDS）的比例转化为缓慢消化淀粉（SDS）的比例。此外，热稳定有序结构的出现提高了糊化温度，但抑制了加热过程中颗粒的膨胀。因此，HMT改性红小豆淀粉可作为一种潜在的增稠剂/胶凝剂，用于各类消化速率缓慢的食品中。
