College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food Res Int. 2017 Dec;102:776-784. doi: 10.1016/j.foodres.2017.09.078. Epub 2017 Sep 28.
The effects of repeated heat-moisture treatment (RHMT) and continuous heat-moisture treatment (CHMT) on structural, physicochemical and digestibility properties of red adzuki bean starch have been investigated and compared. The results showed that the starch granules had many rupture and scallops and some of the polarization cross disappeared after CHMT and RHMT. The crystal type of CHMT and RHMT starches changed from C-type to A-type. The pasting temperatures and gelatinization transition temperatures of CHMT and RHMT starches increased, while the pasting viscosities (peak, trough, breakdown, final and setback viscosity), solubility and swelling power of CHMT and RHMT starches decreased compare to native starch. The RDS and SDS contents of starch samples were higher than native starch, which indicate that the digestibility was improved by CHMT and RHMT. On the whole, the RHMT measures have more advantages in the changes of starch structural, physicochemical and digestibility properties compared to CHMT ones.
研究并比较了重复湿热处理（RHMT）和连续湿热处理（CHMT）对红小豆淀粉结构、理化和消化性能的影响。结果表明，CHMT 和 RHMT 后淀粉颗粒有许多破裂和扇贝状，一些偏光十字消失。CHMT 和 RHMT 淀粉的晶型由 C 型变为 A 型。与原淀粉相比，CHMT 和 RHMT 淀粉的糊化温度和胶化转变温度升高，而峰值、低谷、崩解、最终和回生粘度、溶解度和膨胀力降低。淀粉样品的 RDS 和 SDS 含量高于原淀粉，表明 CHMT 和 RHMT 提高了淀粉的消化率。总的来说，与 CHMT 相比，RHMT 处理在淀粉结构、理化和消化性能的变化方面具有更多的优势。
