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.
引用
收藏
页码：1222 / 1229
页数：8
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