Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7782817 | Carbohydrate Polymers | 2018 | 9 Pages |
Abstract
Potato starch was treated by microwaving, toughening, and low-temperature aging to prepare resistant starch (RS). The functional properties of the resultant RS were evaluated and the effects of this microwave-toughening treatment (MTT) on the amylose content, RS content, digestive properties, pasting properties, morphological observation, crystal structure, and thermal performance of potato starch were determined. The optimal MTT parameters were microwaving at 300â¯W for 100â¯s, toughening at 55â¯Â°C for 16â¯h, and low-temperature aging at 4â¯Â°C for 18â¯h. After MTT, the amylose and RS contents of potato starch had increased from 26.08% and 11.54% to 35.06% and 27.09%, respectively. Furthermore, the pasting temperature increased from 66.8â¯Â°C to 76.36â¯Â°C, while the peak viscosity, trough viscosity, and final viscosity decreased significantly. After MTT, the potato starch surface had also changed significantly, and the crystallinity had increased from 32.43% to 51.36%. MTT starch had beneficial effects on fasting blood glucose, body weight, and organ index in mice. Furthermore, it had a protective effect on subcutaneous abdominal fat and liver tissue.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
You-Dong Li, Tong-Cheng Xu, Jun-Xia Xiao, Ai-Zhen Zong, Bin Qiu, Min Jia, Li-Na Liu, Wei Liu,