Division of Food Quality Evaluation, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-787 Warszawa, Poland.
Division of Food Quality Evaluation, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-787 Warszawa, Poland.
Int J Biol Macromol. 2021 Jul 1;182:425-433. doi: 10.1016/j.ijbiomac.2021.04.015. Epub 2021 Apr 6.
In the presented study, starch of two cultivars of field bean was modified via the heat-moisture treatment (HMT) at various moisture contents (15 and 30%) and temperatures (100 and 120 °C) to determine HMT effect on its physicochemical properties and digestibility. Non-modified (NM) starches showed only slight variation in properties, with the tested varieties differing only in slowly digestible starch (SDS) and resistant starch (RS) content. The HMT was shown to decrease the swelling power and amylose leaching and higher phase transition temperatures and wider gelatinization temperature ranges in all modification conditions. These effects were caused by changes in the starch structure, as evidenced by the observed the decrease in relative crystallinity. The changes were the most pronounced in the starches treated at the higher moisture level. The HMT modification modified also starch digestibility. The total content of SDS and RS in non-gelatinized HMT starches modified at 15% moisture content was higher than that determined in the starch modified at 30% moisture content. In most gelatinized HMT starches, the SDS content decreased and that of RS did not change significantly compared to the native starch. Despite modified physicochemical properties, those starches still represent a good source of resistant starch.
在本研究中，通过在不同水分含量（15%和 30%）和温度（100 和 120°C）下的湿热处理（HMT）对两种田菁品种的淀粉进行改性，以确定 HMT 对其理化性质和消化率的影响。未改性（NM）淀粉的性质仅略有变化，所测试的品种仅在慢消化淀粉（SDS）和抗性淀粉（RS）含量上有所不同。HMT 被证明降低了膨胀能力和直链淀粉浸出率，以及更高的相变温度和更宽的糊化温度范围，所有改性条件均如此。这些影响是由淀粉结构的变化引起的，这可以从观察到的相对结晶度的降低得到证明。在较高水分水平下处理的淀粉中，这些变化最为明显。HMT 改性还改变了淀粉的消化率。在 15%水分含量下非凝胶化 HMT 淀粉的总 SDS 和 RS 含量高于在 30%水分含量下改性淀粉的含量。在大多数凝胶化的 HMT 淀粉中，与原淀粉相比，SDS 含量降低，RS 含量没有明显变化。尽管理化性质发生了变化，但这些淀粉仍然是抗性淀粉的良好来源。
