The Effect of Maltose on Structural, Physicochemical, and Digestive Properties of Lentil Starch under Electron Beam Irradiation

被引：0
作者：
Liang, Danyang [1 ]
Liu, Qing [1 ]
Luo, Haiyu [1 ]
Luo, Lin [1 ]
Temirlan, Khamiddolov [1 ]
Li, Wenhao [1 ]
机构：
[1] Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Xianyang 712100, Peoples R China
来源：
FOODS | 2024年 / 13卷 / 16期
关键词：
lentil starch; electron beam irradiation; maltose; multiscale structure; in vitro digestibility; GAMMA-IRRADIATION; FLOURS; MAIZE;
D O I：
10.3390/foods13162544
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch's surface structure or cause amorphization of starch and maltose crystals, but it significantly reduced the intensity of starch's XRD peaks. The presence of maltose intensified internal growth ring damage, leading to more cross-link and rearrangement between short chains, improving short-range ordering of lentil starch and enhancing starch's solubility and thermal stability. Additionally, adding maltose that EBI then treats can lead to an increased content of slowly digestible starch in samples.
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页数：16
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