Wang Jiajun, Ye Yuxuan, Chai Ziqi, Liu Huiyan, Wei Xiaobo, Ye Xingqian, Tian Jinhu, Fang Haitian
Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, College of Food and Wine, Ningxia University, Yinchuan 750021, China.
The Rural Development Academy, Zhejiang University, Hangzhou 310058, China.
Int J Biol Macromol. 2023 Apr 30;235:123829. doi: 10.1016/j.ijbiomac.2023.123829. Epub 2023 Feb 27.
Heat-moisture treatment (HMT) and annealing (ANN) were applied to modify the proso millet starch, and then the physicochemical properties as well as the in vitro digestion of the modified starch were investigated systematically. Results indicated that HMT and ANN did not change the typical A-type crystallinity. However, both processes cause cracks and dents on the surface of the granule. The gelatinization temperature increased while peak viscosity value, relative crystallinity and gelatinization enthalpy of proso millet starch decreased significantly after HTM and ANN. Meanwhile, a remarkable increase of the slowly digestible starch(SDS) and resistant starch(RS) content was noticed after HTM and ANN modification (the highest content of SDS and RS after HTM and ANN were 9.52 ± 0.82 %, 12.03 ± 1.36 % and 12.15 ± 0.89 %, 8.75 ± 1.63 %, respectively). Those results indicated that the ANN and HMT processes could modify the physicochemical properties and in vitro digestion of proso millet starch efficiently and showed potential application to produce healthy starch food with lower digestion.
采用湿热处理（HMT）和退火处理（ANN）对黍米淀粉进行改性，随后系统研究了改性淀粉的理化性质及体外消化特性。结果表明，HMT和ANN并未改变典型的A型结晶度。然而，这两种处理均会使颗粒表面产生裂纹和凹痕。经过HTM和ANN处理后，黍米淀粉的糊化温度升高，而峰值粘度值、相对结晶度和糊化焓显著降低。同时，HTM和ANN改性后可消化淀粉（SDS）和抗性淀粉（RS）的含量显著增加（HTM和ANN处理后SDS和RS的最高含量分别为9.52±0.82%、12.03±1.36%和12.15±0.89%、8.75±1.63%）。这些结果表明，ANN和HMT处理能够有效改变黍米淀粉的理化性质和体外消化特性，并在生产低消化率的健康淀粉食品方面显示出潜在的应用价值。
