College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
Int J Biol Macromol. 2019 May 15;129:869-877. doi: 10.1016/j.ijbiomac.2019.01.225. Epub 2019 Feb 14.
The influence of repeated and continuous dry heat treatments on structural, physicochemical, and digestive properties of sweet potato starch was investigated. The results showed that the original A-type crystallinity of sweet potato starch remained unchanged after dry heat treatments. The light transmittance, gelatinization temperature, and pasting temperature of sweet potato starch increased; while the pasting viscosities, swelling power, and solubility decreased after dry heat treatments. Relative crystallinity, solubility, swelling power, light transmittance, and thermal parameter values (T, T, T, ΔT) were found to be significantly higher for the continuous dry heat (CDH) treated starch than those of the repeated dry heat (RDH) treated starch after treatment for the same duration. However, CDH treated starch samples showed lower paste viscosity and digestibility than those of RDH treated samples after treatment for the same duration. In addition, the CDH treatment highly influenced the structure of starch granule surface compared with the RDH treatment. Generally, it can be concluded that RDH treatment highly influenced structural, physicochemical, and digestive properties of sweet potato starch compared with CDH treatment.
研究了重复和连续干热处理对甘薯淀粉结构、物理化学和消化性质的影响。结果表明，干热处理后甘薯淀粉原有的 A 型结晶度保持不变。干热处理后，甘薯淀粉的透光率、糊化温度和糊化温度升高；而糊化粘度、膨胀力和溶解度降低。与重复干热处理（RDH）相比，连续干热处理（CDH）后，相对结晶度、溶解度、膨胀力、透光率和热参数值（T、T、T、ΔT）更高。然而，在处理相同时间后，CDH 处理的淀粉样品的糊化粘度和消化率均低于 RDH 处理的样品。此外，与 RDH 处理相比，CDH 处理对淀粉颗粒表面结构的影响更大。一般来说，可以得出结论，与 CDH 处理相比，RDH 处理对甘薯淀粉的结构、物理化学和消化性质影响更大。
