Wang Hongwei, Liu Yufan, Chen Ling, Li Xiaoxi, Wang Jun, Xie Fengwei
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.
Food Chem. 2018 Mar 1;242:323-329. doi: 10.1016/j.foodchem.2017.09.014. Epub 2017 Sep 7.
The digestibility and structural changes of rice starch induced by heat-moisture treatment (HMT) were investigated, and the relationships among the moisture content-starch structure-starch digestibility were revealed. HMT could simultaneously disorder and reassemble the rice starch molecules across multi-scale lengths and convert some fractions of rapidly-digestible starch (RDS) into slowly-digestible starch (SDS) and resistant starch (RS). In particular, the HMT rice starch with less than 30% moisture content showed a higher SDS+RS content (25.0%). During HMT, SDS and RS were preferably formed by the degraded starch molecules with M between 4×10 and 4×10g/mol, single helices and amylose-lipids complexes that were formed by degraded starch chains with higher thermal stability and crystalline lamellae with greater thicknesses. Thus, our research suggests a potential approach using HMT to control the digestion of starch products with desired digestibility.
研究了湿热处理（HMT）对大米淀粉消化率和结构变化的影响，揭示了水分含量-淀粉结构-淀粉消化率之间的关系。HMT可同时在多尺度长度上使大米淀粉分子无序化并重新组装，并将部分快速消化淀粉（RDS）转化为缓慢消化淀粉（SDS）和抗性淀粉（RS）。特别是，水分含量低于30%的HMT大米淀粉显示出较高的SDS+RS含量（25.0%）。在HMT过程中，SDS和RS优选由分子量在4×10⁵至4×10⁶g/mol之间的降解淀粉分子、由具有较高热稳定性的降解淀粉链形成的单螺旋和直链淀粉-脂质复合物以及具有更大厚度的结晶薄片形成。因此，我们的研究提出了一种利用HMT来控制具有所需消化率的淀粉产品消化的潜在方法。
