Repeated Heat-Moisture Treatment: a more EffectiveWay for Structural and Physicochemical Modification of Mung Bean Starch Compared with Continuous Way

被引：38

作者：

Zhao, Kun ^{[2
]}

Zhang, Bo ^{[2
]}

Su, Chunyan ^{[2
]}

Gong, Bing ^{[2
]}

Zheng, Jianmei ^{[2
]}

Jiang, Hao ^{[2
]}

Zhang, Guoquan ^{[2
]}

Li, Wenhao ^{[1
,2
]}

机构：

[1] Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China

[2] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2020年 / 13卷 / 03期

关键词：

Heat-moisture; Mung bean starch; Modification; Physicochemical property; RESISTANT STARCH; SWEET-POTATO; IMPACT; WHEAT; DIGESTIBILITY; ESTERIFICATION; MATRICES; GRANULE;

D O I：

10.1007/s11947-020-02405-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of repeated heat-moisture treatment (RHM) and continuous heat-moisture treatment (CHM) on structural, physicochemical, and digestibility properties of mung bean starch were investigated. Rupture and scallops appeared on the surface of starch granules and some polarization cross disappeared after CHM and RHM. Besides, CHM starch exhibited severe rupture than RHM with the same treatment time. Crystal type of CHM and RHM starch maintained A-type while crystallinity decreased first but then increased as treating time increased. Besides, the relative crystallinity, transition temperatures, Delta H, and slowly digestible starch and rapidly digestible starch content of RHM were significantly higher than CHM whereas solubility, swelling power, and pasting viscosities of RHM samples were lower than CHM under the same treating time. Overall, RHM measures have more advantages than CHM in the modification of the structural, physicochemical, and digestibility properties of starch.

引用

页码：452 / 461

页数：10

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