School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, PR China; Collaborative Innovation Center of Food Production and Safety, Henan Province, PR China.
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China.
Food Chem. 2020 Feb 15;306:125589. doi: 10.1016/j.foodchem.2019.125589. Epub 2019 Oct 4.
The combined effects of plasma-activated water (PAW) and heat-moisture treatments (HMT) on the structure, physicochemical properties and in vitro digestibility of waxy (WMS) and normal maize starches (NMS) were investigated. X-ray diffraction results revealed that the relative crystallinity of starches treated with PAW-HMT increased without crystalline type transition compared to DW-HMT. Through the Fourier transform infrared spectroscopy and Raman spectroscopy, the short-range order of starches treated with PAW-HMT was improved. Differential scanning calorimetry analysis shown that PAW-HMT increased gelatinization temperatures for NMS while decreasing gelatinization temperatures for WMS. The solubility of starches treated with PAW-HMT was higher than that of DW-HMT while the swelling power decreased. Importantly, the resistant starch (RS) content of starches treated by PAW-HMT increased compared to the starches treated by DW-HMT or native starch. This study provides a novel green method to modify the structure, lower starch digestibility and improve the RS content of starch.
研究了等离子体激活水（PAW）和湿热处理（HMT）联合处理对蜡质（WMS）和普通玉米淀粉（NMS）结构、理化性质和体外消化率的影响。X 射线衍射结果表明，与 DW-HMT 相比，经 PAW-HMT 处理的淀粉的相对结晶度增加，而没有晶型转变。通过傅里叶变换红外光谱和拉曼光谱分析，发现经 PAW-HMT 处理的淀粉的短程有序性得到了提高。差示扫描量热分析表明，PAW-HMT 提高了 NMS 的胶化温度，而降低了 WMS 的胶化温度。经 PAW-HMT 处理的淀粉的溶解度高于 DW-HMT 处理的淀粉，而其膨胀力则降低。重要的是，与 DW-HMT 或原淀粉处理的淀粉相比，经 PAW-HMT 处理的淀粉的抗性淀粉（RS）含量增加。本研究为改性淀粉结构、降低淀粉消化率和提高 RS 含量提供了一种新的绿色方法。
