{"title":"热湿复合微波前后处理对马铃薯淀粉理化、结构及消化性能的影响","authors":"Chunli Deng, O. Melnyk, T. Marenkova, Yanghe Luo","doi":"10.31883/pjfns/151566","DOIUrl":null,"url":null,"abstract":"The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave pre- and post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron micros copy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to determine the structural properties of starch. FT-IR and XRD spectra implied that MW and HMT destroyed the double helices and crystalline structure of potato starch. The relative crystallinity of modified starch granules (15.17–18.17%) was lower than that of native starch (19.39%). In the case of physicochemical properties, the modified starches had higher pasting temperature (68.8–93.0°C) and setback viscosity (807–3168 cP), but lower peak viscosity (1315–3662 cP) and breakdown viscosity (17.3–78.3 cP) than that of native potato starch, which were 68.5°C, 496 cP, 6598 cP and 2526 cP, respectively. The HMT and MW modifica - tions significantly increased the content of slowly digestible starch and resistant starch. The resistant starch content of starch obtained by HMT com bined with MW post-treatment was significantly higher than that of starch obtained by HMT combined with MW pre-treatment and single HMT. These results may promote good understanding of the effects of HMT combined with MW pre- and post-treatment on physicochemical properties and digest ibility of potato starch, and wide utilization of microwave and heat-moisture techniques in starch modification.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2022-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment\",\"authors\":\"Chunli Deng, O. Melnyk, T. Marenkova, Yanghe Luo\",\"doi\":\"10.31883/pjfns/151566\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave pre- and post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron micros copy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to determine the structural properties of starch. FT-IR and XRD spectra implied that MW and HMT destroyed the double helices and crystalline structure of potato starch. The relative crystallinity of modified starch granules (15.17–18.17%) was lower than that of native starch (19.39%). In the case of physicochemical properties, the modified starches had higher pasting temperature (68.8–93.0°C) and setback viscosity (807–3168 cP), but lower peak viscosity (1315–3662 cP) and breakdown viscosity (17.3–78.3 cP) than that of native potato starch, which were 68.5°C, 496 cP, 6598 cP and 2526 cP, respectively. The HMT and MW modifica - tions significantly increased the content of slowly digestible starch and resistant starch. The resistant starch content of starch obtained by HMT com bined with MW post-treatment was significantly higher than that of starch obtained by HMT combined with MW pre-treatment and single HMT. These results may promote good understanding of the effects of HMT combined with MW pre- and post-treatment on physicochemical properties and digest ibility of potato starch, and wide utilization of microwave and heat-moisture techniques in starch modification.\",\"PeriodicalId\":20332,\"journal\":{\"name\":\"Polish Journal of Food and Nutrition Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2022-07-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Polish Journal of Food and Nutrition Sciences\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.31883/pjfns/151566\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polish Journal of Food and Nutrition Sciences","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.31883/pjfns/151566","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment
The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave pre- and post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron micros copy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to determine the structural properties of starch. FT-IR and XRD spectra implied that MW and HMT destroyed the double helices and crystalline structure of potato starch. The relative crystallinity of modified starch granules (15.17–18.17%) was lower than that of native starch (19.39%). In the case of physicochemical properties, the modified starches had higher pasting temperature (68.8–93.0°C) and setback viscosity (807–3168 cP), but lower peak viscosity (1315–3662 cP) and breakdown viscosity (17.3–78.3 cP) than that of native potato starch, which were 68.5°C, 496 cP, 6598 cP and 2526 cP, respectively. The HMT and MW modifica - tions significantly increased the content of slowly digestible starch and resistant starch. The resistant starch content of starch obtained by HMT com bined with MW post-treatment was significantly higher than that of starch obtained by HMT combined with MW pre-treatment and single HMT. These results may promote good understanding of the effects of HMT combined with MW pre- and post-treatment on physicochemical properties and digest ibility of potato starch, and wide utilization of microwave and heat-moisture techniques in starch modification.
期刊介绍:
The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections:
-Food Technology:
Innovative technology of food development including biotechnological and microbiological aspects
Effects of processing on food composition and nutritional value
-Food Chemistry:
Bioactive constituents of foods
Chemistry relating to major and minor components of food
Analytical methods
-Food Quality and Functionality:
Sensory methodologies
Functional properties of food
Food physics
Quality, storage and safety of food
-Nutritional Research Section:
Nutritional studies relating to major and minor components of food (excluding works related to questionnaire
surveys)
-“News” section:
Announcements of congresses
Miscellanea