Sang Huilong, Zhang Rui, Gao Ruiyang, Zhang Si, Liu Hang, Pei Jianfei, Wang Jiamei, Gao Shanshan
School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China.
Food Chem. 2025 Jul 30;481:144014. doi: 10.1016/j.foodchem.2025.144014. Epub 2025 Mar 25.
This study investigated the effects of plasma-activated water (PAW) assisted annealing and heat-moisture treatment (HMT) on the physicochemical, structural properties, and in vitro digestibility of Tartary buckwheat starch (TBS). The results showed that there were much aggregates on the surface of starch granules under annealing and HMT conditions, it was more pronounced when subjected in PAW. The modified starches showed higher R and pasting temperature, which led to reducing digestibility of TBS. Notably, the highest resistant starch content (71.08 %) was observed with PAW-HMT under the moisture content of 30 %. In addition, all the modified starches remained A type pattern except HMT and PAW-HMT samples, which displayed an A + V type pattern. Therefore, TBS was more sensitive to the combined HMT and PAW treatment. These findings offered valuable insights into the application of PAW combined with thermal treatments to enhance the quality of TBS in the utilization of functional foods.
本研究考察了等离子体活化水（PAW）辅助退火和湿热处理（HMT）对苦荞淀粉（TBS）的理化性质、结构特性及体外消化率的影响。结果表明，在退火和HMT条件下，淀粉颗粒表面存在大量聚集体，PAW处理时更为明显。改性淀粉具有较高的糊化温度和峰值黏度，这导致TBS的消化率降低。值得注意的是，在水分含量为30%的条件下，PAW-HMT处理的抗性淀粉含量最高（71.08%）。此外，除HMT和PAW-HMT样品呈现A+V型模式外，所有改性淀粉均保持A型模式。因此，TBS对HMT和PAW联合处理更为敏感。这些研究结果为PAW与热处理相结合在功能性食品利用中提高TBS品质的应用提供了有价值的见解。
