Li Sai, Dong Shiting, Gao Qunyu
Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province, 510640, PR China.
Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province, 510640, PR China.
Int J Biol Macromol. 2024 Dec;282(Pt 4):137024. doi: 10.1016/j.ijbiomac.2024.137024. Epub 2024 Oct 30.
To investigate the impact of moisture regulation and heat treatment synergy on the structural properties and digestibility of jackfruit seed starch (JSS), starch samples underwent heat-moisture treatment (HMT) and annealing treatment (ANN) with varying moisture content (10-30 % for HMT at 120 °C, and 50-90 % for ANN at 40 °C). The physicochemical properties and in vitro digestibility of modified-JSS were systematically investigated. Results showed that the birefringence intensity of HMT-JSS decreased at high moisture levels but remained unchanged for HMT-JSS and ANN-JSS at low moisture levels. As moisture content increased for HMT and ANN, the amylose content and relative crystallinity increased and then slightly decreased. The gelatinization temperatures increased while enthalpy and viscosity declined. At high moisture content, the infrared absorbance ratio of 1047 cm/1022 cm decreased on HMT but increased on ANN. Resistant starch (RS) contents of both HMT-JSS and ANN-JSS were increased at appropriate moisture levels (10-15 % for HMT, 50-80 % for ANN), but decreased with excessive moisture. Besides, these changes were more pronounced on HMT than ANN. Correlation analysis showed that the RS was significantly affected by the short-range ordered structure during HMT and ANN. These results revealed that hydrothermal treatment efficiently modified the structure properties and digestibility of JSS.
为研究水分调节与热处理协同作用对菠萝蜜种子淀粉（JSS）结构性质和消化率的影响，淀粉样品分别进行了热湿处理（HMT）和退火处理（ANN），处理时水分含量不同（HMT在120℃下为10 - 30%，ANN在40℃下为50 - 90%）。系统研究了改性JSS的理化性质和体外消化率。结果表明，高水分含量下HMT-JSS的双折射强度降低，而低水分含量下HMT-JSS和ANN-JSS的双折射强度保持不变。随着HMT和ANN处理中水分含量的增加，直链淀粉含量和相对结晶度先增加后略有下降。糊化温度升高，而焓值和粘度下降。在高水分含量下，HMT处理使1047 cm/1022 cm处的红外吸光度比值降低，而ANN处理使其升高。在适宜的水分含量下（HMT为10 - 15%，ANN为50 - 80%），HMT-JSS和ANN-JSS的抗性淀粉（RS）含量均增加，但水分过多时则降低。此外，这些变化在HMT处理中比在ANN处理中更明显。相关性分析表明，在HMT和ANN处理过程中，RS受短程有序结构的显著影响。这些结果表明，水热处理有效地改变了JSS的结构性质和消化率。
