Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Int J Biol Macromol. 2019 Feb 1;122:312-319. doi: 10.1016/j.ijbiomac.2018.10.197. Epub 2018 Oct 29.
The present work was aimed to study the effect of heat-moisture treatment (HMT) at 30% moisture content and temperature of 100 °C/12 h on physicochemical and functional properties of starches from eight Indian oat cultivars. As compared to native starches, HMT starches had significantly (p < 0.05) lower amylose content (6.18-16.87%), swelling power (11.4-14.3 g/g), solubility (4.7-8.5%) and proportion of B and C type starch granules. A reduction in starch paste clarity after HMT for all the cultivar starches was observed. The results revealed lower pasting viscosities for HMT starches in comparison to native starches, thereby indicating their thermostability, and lower retrogradation. The shape of oat starch granules did not change after HMT. Both native and HMT starches showed similar A-type X-ray diffraction pattern. Among all cultivars, HMT starch from OS-7 cv. had the lowest amylose content, swelling power, solubility, B- and C-type starch granules and lower peak and breakdown viscosities. HMT starches could be used as a substitute of chemically modified starches with the advantage of being safe and a greener modification. Such modifications will enhance versatility of oat starches in development of various fabricated food products.
本研究旨在探讨 30%水分含量和 100°C/12h 的湿热处理（HMT）对 8 种印度燕麦品种淀粉理化及功能特性的影响。与原淀粉相比，HMT 淀粉的直链淀粉含量（6.18-16.87%）、膨胀能力（11.4-14.3g/g）、溶解度（4.7-8.5%）和 B、C 型淀粉颗粒比例显著降低（p<0.05）。所有品种的淀粉经 HMT 后糊透明度均降低。与原淀粉相比，HMT 淀粉的糊化黏度较低，表明其热稳定性和较低的回生。HMT 后燕麦淀粉颗粒的形状没有改变。原淀粉和 HMT 淀粉均表现出相似的 A 型 X 射线衍射图谱。在所有品种中，OS-7 品种的 HMT 淀粉的直链淀粉含量、膨胀能力、溶解度、B 和 C 型淀粉颗粒以及峰值和崩解黏度最低。HMT 淀粉可替代化学改性淀粉，具有安全、绿色改性的优势。这种改性将提高燕麦淀粉在开发各种加工食品中的多功能性。
