食品科学
化学
淀粉
脂肪酸
结晶度
油酸
棕榈酸
消化(炼金术)
含水量
水分
马铃薯淀粉
生物化学
色谱法
有机化学
结晶学
岩土工程
工程类
作者
Xiunan Zhang,Yajuan Jia,Yangyang Sun,Guanglei Li
摘要
Summary In this paper, the effects of fatty acid‐blending heat‐moisture treatment (FA‐HMT) on the physicochemical and in vitro digestion properties of sweet potato flour (SPF) were studied based on the study on the physical modification of SPF by HMT. The results showed that the addition of linoleic acid (LOA)/Palmitic acid (PA) damaged the double helix structure of SPF, and reduced the long‐range order, relative crystallinity, anti‐aging, anti‐shearing properties and slow digestible starch (SDS) content of SPF. However, the FA‐HMT promoted the increase of RS5 (starch‐lipid complex) content in SPF, which had a certain positive effect on improving the intestinal environment. The results showed that when the addition ratio of LOA was 2%, the SDS content of SPF decreased slightly, and the SPF had better anti‐aging, anti‐shearing properties and higher RS5 content.
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