Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food Chem. 2020 May 30;313:126161. doi: 10.1016/j.foodchem.2020.126161. Epub 2020 Jan 7.
The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were distinguished. Populations P and P of fermented potato flours gradually increased during fermentation, resistant starch content, swelling power, and pasting properties also increased, whereas moisture content, digestible starch content, and water solubility index gradually decreased. Correlation analyses showed that populations P and P had significantly positive correlations with resistant starch content, swelling power, peak viscosity, and breakdown viscosity of fermented potato flours (p < 0.05), while population P had significantly positive correlations with moisture content, digestible starch content, and water solubility index (p < 0.001). The results implied that the proton population was an important factor influencing the digestibility and functional properties of fermented potato flours.
研究了发酵对大西洋和克新 1 号马铃薯粉质子群体的动态状态、消化率和功能特性的影响。根据发酵过程中马铃薯粉水分含量和消化率的变化，区分了三种质子群体。发酵马铃薯粉的 P 和 P 群体在发酵过程中逐渐增加，抗性淀粉含量、膨胀力和糊化特性也增加，而水分含量、可消化淀粉含量和水溶性指数逐渐降低。相关分析表明，P 和 P 群体与发酵马铃薯粉的抗性淀粉含量、膨胀力、峰值黏度和崩解黏度呈显著正相关（p<0.05），而 P 群体与水分含量、可消化淀粉含量和水溶性指数呈显著正相关（p<0.001）。结果表明，质子群体是影响发酵马铃薯粉消化率和功能特性的重要因素。
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