Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand; Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, RS 96010-900, Brazil.
Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, RS 96010-900, Brazil.
Food Chem. 2020 Jul 15;318:126475. doi: 10.1016/j.foodchem.2020.126475. Epub 2020 Feb 25.
This study investigated the association of heat moisture treatment (HMT) with high hydrostatic pressure (HHP) and evaluated its effects on the thermal, pasting, swelling power, solubility, morphology, and crystallinity characteristics, as well as in vitro digestibility of potato starch. The single and dual modifications significantly altered the pasting properties of potato starch except for HHP. When HHP was applied to HMT starches, the peak viscosities, setback, and final viscosities were greatly increased compared to those of the samples processed with HMT alone. Dual modification increased the transition temperatures, swelling power, and altered the relative crystallinity. The modified starch exhibited a slower rate of glucose release which decreased proportionally with increasing moisture in the HMT. Dual modification showed a remarkable ability to modify starches with different characteristics and can be used as an alternative in the elaboration of low glycaemic index foods.
本研究探讨了湿热处理（HMT）与高静压（HHP）的关联，并评估了其对马铃薯淀粉的热性质、糊化特性、膨胀能力、溶解度、形态和结晶度以及体外消化率的影响。单一和双重改性除了 HHP 之外，显著改变了马铃薯淀粉的糊化特性。当 HHP 应用于 HMT 淀粉时，与单独进行 HMT 处理的样品相比，峰值黏度、回生值和最终黏度大大增加。双重改性增加了转变温度、膨胀能力，并改变了相对结晶度。改性淀粉的葡萄糖释放速度较慢，并且随着 HMT 中水分的增加而呈比例下降。双重改性显示出对具有不同特性的淀粉进行改性的显著能力，可作为低血糖指数食品精制的替代方法。
