School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui 230009, PR China.
Food Chem. 2019 Jan 30;272:523-529. doi: 10.1016/j.foodchem.2018.08.079. Epub 2018 Aug 21.
In this study, wheat starch, A- and B-type starch granules were firstly treated with citric acid (CT) and then subjected to heat-moisture treatment (HMT). The maximum thermo-stable resistant starch (RS) contents reached 71.52%, 71.27%, 71.58% for CT-HMT wheat starch, A- and B-type starch granules, respectively. The hydrolysis kinetic parameters (C and k) reduced after CT-HMT. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) results revealed that the endothermic and crystalline peaks of CT-HMT starch samples disappeared. Scanning electron microscopy (SEM) results showed that more collapses and destructiveness appeared on the surfaces of CT-HMT starch granules. The esterification reaction became stronger during HMT according to Fourier transform-infrared (FT-IR) spectroscopy analysis, which was consistent with the results of degree of substitution. Raman spectroscopy presented similar structural properties results with XRD and FT-IR. These results suggest that CT prior to HMT is a useful method for preparing high amount of thermally stable RS.
在本研究中，小麦淀粉、A 型和 B 型淀粉颗粒首先用柠檬酸（CT）处理，然后进行湿热处理（HMT）。CT-HMT 小麦淀粉、A 型和 B 型淀粉颗粒的最大热稳定抗性淀粉（RS）含量分别达到 71.52%、71.27%、71.58%。CT-HMT 后水解动力学参数（C 和 k）降低。差示扫描量热法（DSC）和 X 射线衍射（XRD）结果表明，CT-HMT 淀粉样品的吸热和结晶峰消失。扫描电子显微镜（SEM）结果表明，CT-HMT 淀粉颗粒表面出现更多的坍塌和破坏。根据傅里叶变换红外（FT-IR）光谱分析，HMT 期间酯化反应增强，这与取代度的结果一致。拉曼光谱与 XRD 和 FT-IR 呈现出相似的结构特性结果。这些结果表明，在 HMT 之前用 CT 是制备大量热稳定 RS 的有效方法。
