Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice

被引：100
作者：
Lee, Chang Joo
Kim, Yang
Choi, Seung Jun
Moon, Tae Wha [1 ]
机构：
[1] Seoul Natl Univ, Dept Agr Biotechnol, Seoul 151921, South Korea
来源：
FOOD CHEMISTRY | 2012年 / 133卷 / 04期
关键词：
Waxy potato starch; Slowly digestible starch; Heat-moisture treatment; Response surface methodology; Glucose response; PHYSICOCHEMICAL PROPERTIES; GLYCEMIC RESPONSE; SWEET-POTATO; MAIZE STARCH; X-RAY; CEREAL; TUBER; ROOT; CRYSTALLINITY; INDEX;
D O I：
10.1016/j.foodchem.2011.09.098
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Heat-moisture treatment (HMT) was optimised to increase the formation of slowly digestible starch (SOS) in waxy potato starch, and the structural and physiological properties of this starch were investigated. A maximum SDS content (41.8%) consistent with the expected value (40.1%) was obtained after 5 h 20 min at 120 degrees C with a 25.7% moisture level. Differential scanning calorimetry of HMT starches showed a broadened gelatinization temperature range and a shift in endothermal transition toward higher temperatures. After HMT, relative crystallinity decreased with increasing moisture level and X-ray diffraction patterns changed from B- type to a combination of B-and A-types. Hollow regions were found in the centres of HMT waxy potato starches. HMT intensity significantly influenced SOS level. This study showed that HMT-induced structural changes in waxy potato starch significantly affected its digestibility and the blood glucose levels of mice who consumed it. (C) 2011 Elsevier Ltd. All rights reserved.
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收藏
页码：1222 / 1229
页数：8
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