Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content

被引：41
作者：
Xie, Huifang [1 ]
Gao, Jingyang [1 ]
Xiong, Xiaoya [1 ]
Gao, Qunyu [1 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Carbohydrate Lab, Guangzhou 510640, Guangdong, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2018年 / 83卷
关键词：
Isothermal hygroscopic curves; Starch-guar complex; HMT; Amylose content; Digestibility; HYDROTHERMAL TREATMENTS; GLYCEMIC-INDEX; WAXY MAIZE; IMPACT; RICE; OAT;
D O I：
10.1016/j.foodhyd.2018.04.038
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Waxy maize starch (W), normal maize starch (N), and Hylon V (H) were modified by heat-moisture treatment (HMT) with guar gum (G). The physicochemical properties of the HMT starch-guar samples (modified samples: HMT-WG, HMT-NG, and HMT-HG) were investigated and compared with those of starch-guar mixtures (WG, NG, and HG). Then, the swelling power, solubility, granule morphology, thermal properties, in vitro digestibility and isothermal hygroscopic curves of the samples were evaluated. The relative crystallinity of the samples decreased after HMT. HMT-HG tended to form more stable crystals. HG was B + V type, which means that the high amylose starch content results in the formation of a complex with guar gum. In addition, the digestibility of the samples decreased with the decreasing amylose content. HMT-HG showed the highest resistance. Furthermore, HMT decreased the hygroscopicity significantly, decreased the gelatinization enthalpy of the samples in the order of WG > NG > HG and helped slow down the long-term ageing of N/WG. Additionally, HMT-NG was the most resistant to moisture at a lower humidity (45%) and had the lowest gelatinization temperature. (C) 2018 Elsevier Ltd. All rights reserved.
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收藏
页码：213 / 221
页数：9
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