• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

湿热处理对甘薯淀粉模拟糊化过程中多尺度结构演变的影响

Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment.

作者信息

Zhang Sijie, Wu Weiguo, Zhu Jihe, Wu Junling, Gan Zengpeng, Deng Houqin, Zhang Yu, Liao Luyan

机构信息

College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

School of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai 201514, China.

出版信息

Food Chem X. 2024 Dec 24;25:102123. doi: 10.1016/j.fochx.2024.102123. eCollection 2025 Jan.

DOI:10.1016/j.fochx.2024.102123
PMID:39830000
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11741091/
Abstract

The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics of pseudoplastic fluids, characterized by shear thinning and thixotropy, belonged to the C-type starch crystal. The gelatinization temperature of SPS was increased to 82.55 °C by HMT. HMT-SPS had better viscoelasticity in S3-S6. The particle size was smaller than that of RAW-SPS during the gelatinization process. The starch paste of S2 was gelatinized by heating at 95 °C, and the original crystalline structure of the starch was destroyed, where layered structure formed by recrystallization was observed. HMT-SPS showed a clear polarization cross, while disappeared after S2. HMT also improved the ordering degree. The results explained the mechanism of changes in HMT modified starch during the gelatinization process.

摘要

研究了原甘薯淀粉（RAW-SPS）和湿热处理（HMT）甘薯淀粉（HMT-SPS）在糊化过程（S1-S6）中性质和结构的变化，以阐明HMT对甘薯淀粉的改善效果。结果表明，甘薯淀粉表现出假塑性流体的特性，具有剪切变稀和触变性，属于C型淀粉晶体。HMT使甘薯淀粉的糊化温度提高到82.55℃。HMT-SPS在S3-S6阶段具有更好的粘弹性。在糊化过程中，其粒径比RAW-SPS小。S2的淀粉糊在95℃加热下糊化，淀粉的原始晶体结构被破坏，观察到重结晶形成的层状结构。HMT-SPS呈现明显的偏光十字，在S2之后消失。HMT还提高了有序度。这些结果解释了HMT改性淀粉在糊化过程中的变化机制。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/a974cd8e5bfd/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/70a13340d603/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/2f23c0a1b3c4/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/e43bb50cec5d/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/5c3265d4d85a/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/a84877fd5145/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/146922c1f3a3/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/a974cd8e5bfd/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/70a13340d603/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/2f23c0a1b3c4/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/e43bb50cec5d/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/5c3265d4d85a/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/a84877fd5145/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/146922c1f3a3/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/43b5/11741091/a974cd8e5bfd/gr7.jpg

相似文献

1
Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment.湿热处理对甘薯淀粉模拟糊化过程中多尺度结构演变的影响
Food Chem X. 2024 Dec 24;25:102123. doi: 10.1016/j.fochx.2024.102123. eCollection 2025 Jan.
2
Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch.水热处理和辛烯基琥珀酸酐酯化联合作用对甘薯淀粉理化性质、结构和消化性能的评价研究。
Food Chem. 2018 Aug 1;256:413-418. doi: 10.1016/j.foodchem.2018.02.147. Epub 2018 Mar 6.
3
Effect of Heat-Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch.湿热处理对甘薯淀粉结构和消化率的影响
Foods. 2023 Aug 16;12(16):3076. doi: 10.3390/foods12163076.
4
The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat-moisture treatment.经反复连续湿热处理后马铃薯淀粉的分子结构、形态、物理化学性质和消化率。
J Food Sci. 2020 Dec;85(12):4215-4224. doi: 10.1111/1750-3841.15528. Epub 2020 Nov 14.
5
Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato.紫薯抗性淀粉的表征及益生元效应
Molecules. 2016 Jul 19;21(7):932. doi: 10.3390/molecules21070932.
6
Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment.热-水分处理制备的低消化性甘薯淀粉的结构特征。
Int J Biol Macromol. 2020 May 15;151:1049-1057. doi: 10.1016/j.ijbiomac.2019.10.146. Epub 2019 Nov 15.
7
Study of heat-moisture treatment of potato starch granules by chemical surface gelatinization.通过化学表面糊化对马铃薯淀粉颗粒进行湿热处理的研究。
J Sci Food Agric. 2017 Aug;97(10):3114-3123. doi: 10.1002/jsfa.8153. Epub 2017 Jan 20.
8
Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch.脱支和湿热处理对甘薯淀粉结构特性及消化率的影响
Food Chem. 2015 Nov 15;187:218-24. doi: 10.1016/j.foodchem.2015.04.050. Epub 2015 Apr 22.
9
Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization.甘薯淀粉糊化的加工技术进展及影响因素
Foods. 2025 Feb 7;14(4):545. doi: 10.3390/foods14040545.
10
Effect of Heat-Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley ( L. var. Hook. f) Flour.湿热处理对青稞（L. var. Hook. f）面粉理化性质、结构、形态及淀粉消化率的影响
Foods. 2022 Nov 4;11(21):3511. doi: 10.3390/foods11213511.

本文引用的文献

1
Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment.采用双水热处理制备的改性米粉的结构、性质和抗性淀粉含量。
Int J Biol Macromol. 2024 Mar;262(Pt 2):130050. doi: 10.1016/j.ijbiomac.2024.130050. Epub 2024 Feb 10.
2
Customizing Starch Properties: A Review of Starch Modifications and Their Applications.定制淀粉特性：淀粉改性及其应用综述
Polymers (Basel). 2023 Aug 21;15(16):3491. doi: 10.3390/polym15163491.
3
Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties.
湿热处理对小麦粉和意大利面流变学、物理及淀粉消化特性的影响
Gels. 2023 May 30;9(6):449. doi: 10.3390/gels9060449.
4
Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch.去除与淀粉颗粒相关的表面脂质会影响湿热处理的裸大麦淀粉的结构。
Carbohydr Polym. 2023 Mar 1;303:120477. doi: 10.1016/j.carbpol.2022.120477. Epub 2022 Dec 20.
5
Resistant starch from sweet potatoes: Recent advancements and applications in the food sector.红薯抗性淀粉：食品领域的最新进展与应用
Int J Biol Macromol. 2023 Jan 15;225:13-26. doi: 10.1016/j.ijbiomac.2022.12.002. Epub 2022 Dec 5.
6
Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review.多糖对淀粉糊化、流变学、质地及体外消化的改性作用综述
Int J Biol Macromol. 2022 May 15;207:81-89. doi: 10.1016/j.ijbiomac.2022.02.170. Epub 2022 Mar 2.
7
Se-O Bond Is Unique to High Se Enriched Sweet Potato Stem Protein with Better Antioxidant Ability.Se-O键是高硒富集甘薯茎蛋白所特有的，具有更好的抗氧化能力。
Foods. 2021 Dec 9;10(12):3064. doi: 10.3390/foods10123064.
8
Effect of heat-moisture treatment on the structural and physicochemical characteristics of sand rice () starch.湿热处理对沙米淀粉结构和理化特性的影响。
Food Sci Nutr. 2021 Oct 20;9(12):6720-6727. doi: 10.1002/fsn3.2622. eCollection 2021 Dec.
9
Physical modification of starch by heat-moisture treatment and annealing and their applications: A review.热-水分处理和退火对淀粉的物理改性及其应用：综述。
Carbohydr Polym. 2021 Nov 15;274:118665. doi: 10.1016/j.carbpol.2021.118665. Epub 2021 Sep 11.
10
Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization.不同糊化程度马铃薯淀粉的物理化学与结构表征
Foods. 2021 May 17;10(5):1104. doi: 10.3390/foods10051104.