期刊论文、会议论文

Effect of Annealing Treatment on the Digestibility of Starches of Three Types of Crystal Structures

中文

中国粮油学报

1003-0174

2020

35

01

33-40

中国力学大会（CCTAM 2019）

2019-08-25

中国浙江杭州

10.3969/j.issn.1003-0174.2020.01.007

湖南省重点研发项目（2018NK2043）；

本校为第一机构

比较玉米淀粉(A型)、马铃薯淀粉(B型)和锥栗淀粉(C型)韧化处理前后的颗粒形貌、结晶特性和热特性变化,探究韧化处理对3种晶型淀粉消化特性的作用机理。SEM图片显示,韧化处理后玉米淀粉表面出现凹坑,马铃薯淀粉表面出现少许裂痕,锥栗淀粉表面变得光滑,褶皱消失;XRD和FTIR分析表明,3种淀粉经韧化后晶型未有改变,但结晶度均显著提高,分子短程有序性增加,晶体结构更趋稳定;DSC分析表明,韧化处理后3种晶型淀粉的糊化温度显著升高,热焓值无显著变化;韧化处理对不同晶型淀粉消化特性的影响存在差异,3种淀粉经韧化后RS含量均显著增加,水解指数HI和血糖指数GI显著降低;玉米淀粉韧化后RDS含量显著增加,SDS...

The changes of particle morphology,crystallization and thermal properties of maize starch (type A),potato starch (type B) and castanea henryi starch (type C) before and after annealing treatment were compared,for exploring the mechanism of annealing treatment on the digestibility of starches in three different crystalline patterns.SEM photos displayed that pits appeared on the surface of maize annealed starch,a few cracks appeared on the surface of potato starch,and the surface of castanea henryi starch became smoother and wrinkles disappeared.XRD and FTIR analysis showed that the crystal type...