The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch
作者: Xiang YanZheng-Zong WuMing-Yang LiFei YinKe-Xin RenHan Tao
作者单位: 1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
2School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, PR China
3School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
刊名: International Journal of Biological Macromolecules, 2019, Vol.134 , pp.1108-1112
来源数据库: Elsevier Journal
DOI: 10.1016/j.ijbiomac.2019.05.112
关键词: Corn starchExtrusion-heat-moisture treatmentPhysicochemical propertiesIn vitro digestion
英文摘要: Abstract(#br)The combined effects of extrusion (ET) and heat-moisture treatments (EHMT) on the physicochemical properties and in vitro digestibility of corn starch were investigated. Extrusion played a dominant role in reducing relative crystallinity and resistant starch (RS) content, but the swelling power, solubility, rapidly digestible starch (RDS) and slowly digestible starch (SDS) content were increased compared to native starch. EHMT resulted in a decreased swelling power, solubility and a transition in the X-ray diffraction from V- to V+A-type pattern, indicating a structural transformation toward an increased thermodynamic stability. The gelatinization temperatures shifted to higher values while the enthalpy was increased from 1.556 J/g in ET to 3.542 J/g in EHMT. The SDS and RS...
全文获取路径: Elsevier  (合作)
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关键词翻译
关键词翻译
  • treatment 处理
  • properties 道具
  • effects 海员自身物品
  • starch 淀粉
  • digestion 消化
  • digestibility 消化率
  • combined 组合
  • moisture 湿气
  • extrusion 喷出
  • vitro 体外