Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing

被引：58

作者：

Bao, Wenjun ^{[1
]}

Li, Qian ^{[1
]}

Wu, Yanwen ^{[2
]}

Ouyang, Jie ^{[1
]}

机构：

[1] Beijing Forestry Univ, Dept Food Sci & Engn, Coll Biol Sci & Technol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China

[2] Beijing Acad Sci & Technol, Beijing Ctr Phys & Chem Anal, Beijing Food Safety Anal & Testing Engn Res Ctr, Beijing 100089, Peoples R China

来源：

FOOD CHEMISTRY | 2018年 / 269卷

基金：

北京市自然科学基金;

关键词：

Correlation; Damaged starch; Estimated glycemic index; Relative crystallinity; Resistant starch; Short-range ordered structure; HEAT-MOISTURE TREATMENT; SATIVA MILL. CULTIVARS; PHYSICOCHEMICAL PROPERTIES; MORPHOLOGICAL PROPERTIES; NUTRITIONAL QUALITY; STRUCTURAL-CHANGES; RESISTANT STARCH; RICE; PEA; GELATINIZATION;

D O I：

10.1016/j.foodchem.2018.06.128

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The crystallinity is of importance for in vitro digestibility of starch. Six chestnut cultivars were selected to study the relationship between the crystallinity and in vitro digestibility of chestnut starch during thermal processing. After heat treatment, the total starch and amylose content remained unchanged or decreased, but the amount of damaged starch increased significantly (P < 0.05). Thermal processing enhanced the short-range ordered structure of starch and reduced its relative crystallinity. Thermal processing also decreased the resistant starch (RS) content, but a high RS content (57.2-67.9% of total starch) still remained in cooked chestnut starch. The relative crystallinity was negatively correlated with the estimated glycemic index (eGI) (r = -0.6416), and positively correlated with RS content (r = 0.6189). Accordingly, by altering the relative crystallinity and damage degree of chestnut starch, thermal processing changed the overall starch fractions and eGI, which can affect the overall in vitro digestibility.

引用

页码：244 / 251

页数：8

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