Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2023-07-01 DOI:10.1016/j.ifset.2023.103392

Hui-Yun Kim, Sang-Jin Ye, Moo-Yeol Baik

{"title":"Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches","authors":"Hui-Yun Kim, Sang-Jin Ye, Moo-Yeol Baik","doi":"10.1016/j.ifset.2023.103392","DOIUrl":null,"url":null,"abstract":"<div><p><span>Physicochemical properties of pressure moisture treated (PMT, 550 MPa, 10 min) and heat moisture treated (HMT, 100 °C, 10 h) starches were investigated. Effects of PMT and HMT were different depending on starch type. PMT starches showed dramatic changes in moisture sorption isotherm, pasting properties, thermal characteristics, solubility and swelling power (at 90 °C), and </span>in vitro digestibility<span>. The most dramatic difference between PMT and HMT starches was amylopectin melting transition, i.e., broadening in PMT and shift to high temperature in HMT starches. Moreover, B- and C-type starches revealed the more increase in amylopectin melting enthalpy than A-type starch. Both PMT and HMT did not increase the crystallinity but reorganized the amorphous area to compact, resulting in lower rapidly digestible starch and higher slowly digestible starch than those of native starches. Consequently, PMT changed the digestibility and physicochemical properties of starches with different modes of action compared with HMT.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103392"},"PeriodicalIF":6.3000,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856423001261","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Physicochemical properties of pressure moisture treated (PMT, 550 MPa, 10 min) and heat moisture treated (HMT, 100 °C, 10 h) starches were investigated. Effects of PMT and HMT were different depending on starch type. PMT starches showed dramatic changes in moisture sorption isotherm, pasting properties, thermal characteristics, solubility and swelling power (at 90 °C), and in vitro digestibility. The most dramatic difference between PMT and HMT starches was amylopectin melting transition, i.e., broadening in PMT and shift to high temperature in HMT starches. Moreover, B- and C-type starches revealed the more increase in amylopectin melting enthalpy than A-type starch. Both PMT and HMT did not increase the crystallinity but reorganized the amorphous area to compact, resulting in lower rapidly digestible starch and higher slowly digestible starch than those of native starches. Consequently, PMT changed the digestibility and physicochemical properties of starches with different modes of action compared with HMT.

查看原文本刊更多论文

压力水分处理(PMT)和热水分处理(HMT)淀粉的理化性质

研究了压湿处理(PMT, 550 MPa, 10 min)和热湿处理(HMT, 100℃，10 h)淀粉的理化性质。不同淀粉类型对PMT和HMT的处理效果不同。PMT淀粉的吸湿等温线、糊化性能、热特性、溶解度和溶胀力(90℃)以及体外消化率发生了显著变化。PMT淀粉与HMT淀粉之间最显著的差异是支链淀粉的融化转变，即PMT淀粉变宽，HMT淀粉向高温转变。此外，B型和c型淀粉的支链淀粉融化焓比a型淀粉增加得更多。与天然淀粉相比，PMT和HMT均没有增加结晶度，而是将无定形区重新组织致密，导致淀粉的快速消化率较低，慢消化率较高。因此，与HMT相比，PMT以不同的作用方式改变了淀粉的消化率和理化性质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.