淀粉
淀粉糊化
静水压力
差示扫描量热法
分离
傅里叶变换红外光谱
化学
热处理
食品科学
粒径
微观结构
热稳定性
扫描电子显微镜
材料科学
化学工程
结晶学
复合材料
有机化学
物理化学
工程类
物理
热力学
作者
Jing Zhang,Meili Zhang,Xue Bai,Yakun Zhang,Chen Wang
标识
DOI:10.1016/j.gaost.2022.01.002
摘要
As a non-thermal processing technology, high hydrostatic pressure (HHP) can be used for starch modification without affecting the quality and flavour constituents. The effect of HHP on starch is closely related to the treatment time of HHP. In this paper, we investigated the impacts of HHP treatment time (0, 5, 10, 15, 20, 25, 30 min) on the microstructure, gelatinization and thermal properties as well as in vitro digestibility of oat starch by scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, 13C NMR and differential scanning calorimeter. Results showed that 5-min HHP treatment led to deformation and decreases in short-range ordered and double-helix structures of oat starch granules, and further extending the treatment time to 15 min or above caused the formation of a gelatinous connection zone, increase of particle size, disintegration of short-range ordered and double-helix structures, and crystal structure change from A type to V type, indicating gelatinization occurred. Longer treatment time also resulted in the reduction in both the viscosity and the stability of oat starch. These indicated that HHP treatment time greatly influenced the microstructure of oat starch, and the oat starch experienced crystalline destruction (5 min), crystalline disintegration (15 min) and gelatinization (> 15 min) during HHP treatment. Results of in vitro digestibility showed that the rapidly digestible starch (RDS) content declined first after treatment for 5 to 10 min then rose with the time extending from 15 to 30 min, indicating that longer pressure treatment time was unfavourable to the health benefits of oat starch for humans with diabetes and cardiovascular disease. Therefore, the 500-MPa treatment time for oat starch is recommended not more than 15 min. This study provides theoretical guidance for the application of HHP technology in starch modification and development of health foods.
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