Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada.
Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada.
Carbohydr Polym. 2024 Jan 15;324:121506. doi: 10.1016/j.carbpol.2023.121506. Epub 2023 Oct 17.
Heat-moisture treatment (HMT) was employed to modify wrinkled pea (74.2 % and 76.5 % amylose) and round pea starches (35.9 % and 34.8 % amylose) at 35.0 % moisture, 110 or 130 °C, and 6 h. HMT increased the gelatinization temperatures and decreased the gelatinization enthalpy changes, reduced the pasting viscosities and gel hardness, and enhanced the enzymatic resistance of the pea starches in comparison with the native counterparts, with greater extents of changes observed for HMT at 130 °C overall. Although HMT decreased the relative crystallinity and elevated the proportion of amorphous conformation, the remaining double-helical crystallites in the modified samples showed improved thermal stability as revealed by differential scanning calorimetry (DSC). More importantly, the HMT-modified pea starches required a higher heating temperature of 120 °C, rather than 95 °C, in Rapid Visco Analyser to provide greater pasting viscosities and develop firmer gels, suggesting that the modified samples had stronger molecular entanglement than the native counterparts. Such molecular entanglement could also reduce enzymatic digestion of HMT-modified starches after boiling in water. With more diverse functional profiles and increased resistant starch (RS) contents (particularly for the HMT-modified wrinkled pea starches having 22.7-29.9 % RS), the HMT-modified pea starches could be promising new ingredients for food applications.
湿热处理（HMT）被用于改性皱粒豌豆（74.2%和76.5%直链淀粉）和圆粒豌豆淀粉（35.9%和34.8%直链淀粉），水分含量为 35.0%，温度为 110 或 130°C，时间为 6 小时。与天然淀粉相比，HMT 提高了淀粉的糊化温度，降低了糊化焓变，降低了淀粉的糊化黏度和凝胶硬度，增强了淀粉的酶抗性，其中在 130°C 下的变化程度更大。尽管 HMT 降低了相对结晶度并增加了无定形构象的比例，但改性样品中剩余的双螺旋结晶结构在差示扫描量热法（DSC）中显示出了更好的热稳定性。更重要的是，与天然淀粉相比，HMT 改性的豌豆淀粉需要在快速黏度分析仪中加热到 120°C 而不是 95°C，以提供更高的糊化黏度并形成更坚实的凝胶，这表明改性样品具有比天然淀粉更强的分子缠结。这种分子缠结也可以减少淀粉在水中煮沸后的酶解。HMT 改性淀粉具有更多样的功能特性和更高的抗性淀粉（RS）含量（特别是对于 HMT 改性皱粒豌豆淀粉，其 RS 含量为 22.7-29.9%），因此有望成为食品应用的新型原料。
