Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea.
Department of Food & Fermentation, Far East University, Gamgok, Eumseong, Chungbuk 369-700, Republic of Korea.
Int J Biol Macromol. 2018 Mar;108:568-575. doi: 10.1016/j.ijbiomac.2017.11.180. Epub 2017 Dec 2.
The influence of dry heat treatment (DHT) of high amylose rice starch was investigated on starch digestibility and physical properties and their characteristics were compared through the PCA analysis. High amylose rice starch was prepared by DHT under different temperatures (110, 130, and 150°C) and times (0, 1, 2, and 4h). The gelatinization temperature and enthalpy decreased as temperature and time increased, revealing the change of semi-crystalline region. There were significant increases in gel strength and pasting viscosity above 130°C, whereas gel strength and pasting viscosity were reduced with increasing heating time. On in vitro starch digestibility of DHT starch gel, the rapidly digestible starch and predicted glycemic index of DHT starches were lower than those of native starch. Both the lowest predicted glycemic index and the highest gel strength was observed at 130°C for 1h. In the results of PCA analysis, the heating temperature was negatively correlated with in vitro starch digestibility as well as pasting viscosity and gel strength. These results demonstrated that DHT could be useful of enhancing the physical and nutritional properties of high amylose rice starch.
研究了干热处理（DHT）对高直链淀粉米淀粉消化率和物理性质的影响，并通过 PCA 分析比较了它们的特性。高直链淀粉米淀粉通过 DHT 在不同温度（110、130 和 150°C）和时间（0、1、2 和 4h）下制备。随着温度和时间的增加，糊化温度和焓降低，表明半晶区发生了变化。在 130°C 以上时，凝胶强度和糊化粘度显著增加，而随着加热时间的增加，凝胶强度和糊化粘度降低。在体外 DHT 淀粉凝胶的淀粉消化率方面，快速消化淀粉和预测的血糖指数均低于原淀粉。在 130°C 加热 1 小时时，预测的血糖指数最低，凝胶强度最高。在 PCA 分析的结果中，加热温度与体外淀粉消化率以及糊化粘度和凝胶强度呈负相关。这些结果表明，DHT 可有效增强高直链淀粉米淀粉的物理和营养特性。
