Effect of Dual Modification Order with Ultrasound and Hydrothermal Treatments on Starch Digestibility

被引：27
作者：
Flores-Silva, Pamela C. [1 ]
Alvarez-Ramirez, Jose [1 ]
Bello-Perez, Luis A. [2 ]
机构：
[1] Univ Autonoma Metropolitana Iztapalapa, Dept Ingn Proc & Hidraul, San Rafael Atlixco 186, Ciudad De Mexico 09340, Mexico
[2] CEPROBI, Inst Politecn Nacl, Apartado Postal 24, Yautepec 62731, Morelos, Mexico
来源：
STARCH-STARKE | 2018年 / 70卷 / 5-6期
关键词：
dual treatment; heat moisture treatment; resistant starch; starch; sonication; HEAT-MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; ACID-HYDROLYSIS; GELATINIZATION; IMPACT; RETROGRADATION; CRYSTALLINE;
D O I：
10.1002/star.201700284
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the present study, the effects of the order of dual modification on the in vitro digestibility and structural properties of maize starch are investigated. Dual modification of maize starch is carried out by combining ultrasonication (S) (1, 2, 4, 8, and 16min) and heat-moisture treatment (HMT) in different sequences (S-HMT and HMT-S). The dual-modification treatment caused the rearrangement of the starch structure, increasing the resistant starch (RS) content of the uncooked samples. Moreover, HMT-S produced thermo-stable SDS and RS. Differential scanning calorimetry indicated short-range changes, as is reflected by modifications of the gelatinization parameters of the treated starches. The results suggest that the structural changes of maize starch by dual modification affected the digestibility regardless of the treatment sequence.
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页数：5
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