کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10601602 | 982350 | 2013 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Heat-moisture treatment under mildly acidic conditions alters potato starch physicochemical properties and digestibility
ترجمه فارسی عنوان
درمان رطوبت حرارت تحت شرایط مضر اسیدی، خواص فیزیکی و شیمیایی نشاسته سیب زمینی و قابلیت هضم آن را تغییر می دهد
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
Potato starch was subjected to heat-moisture treatment (HMT; 120 °C, 3 h) under mildly acidic conditions (pH 5, 6, or 6.5 [control]) at moisture levels of 15, 20 or 25%. HMT starches exhibited significantly delayed pasting times and reduced overall paste viscosities, amylose leaching, and granular swelling characteristics relative to native starch, as well as enhanced levels of thermo-stable resistant starch (â24%). HMT appeared to alter/enhance short-range chain associations (FT-IR) within amorphous and/or crystalline regions of starch granules. However, the extent of physicochemical change and RS enhancement during HMT was most facilitated by a mildly acidic condition (pH 6) at higher treatment moisture levels (20 or 25%). These conditions promoted limited hydrolysis of amylopectin molecules, primarily at α-(1 â 6) branch points, likely enhancing mobility and interaction of starch chains during HMT. Thus, a slightly acidic pH might reduce conditions and/or timeframe needed to impart physicochemical changes and reduced digestibility to potato starch.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 98, Issue 2, 6 November 2013, Pages 1245-1255
Journal: Carbohydrate Polymers - Volume 98, Issue 2, 6 November 2013, Pages 1245-1255
نویسندگان
Jong-Yea Kim, Kerry C. Huber,