淀粉
结晶度
食品科学
化学
消化(炼金术)
颗粒(地质)
淀粉糊化
多糖
水分
化学工程
材料科学
结晶学
色谱法
生物化学
有机化学
复合材料
工程类
作者
Xiaoyu Chen,Hui Zhang,Ling Zhu,Gangcheng Wu,Lilin Cheng,Yuhang Chen,Xianting Yin,Yayuan Zhang
标识
DOI:10.1016/j.ijbiomac.2024.129334
摘要
The digestive properties of oat-based food have garnered considerable interest. This study aimed to explore the internal and external factors contributing to different digestion properties of oat flour under actual processing conditions. Analysis of the ordered structure of oat starch revealed that an increase in gelatinization moisture to 60 % led to a decrease in crystallinity, R1047/1022 value, and helical structures content to 0, 0.48 %, and 1.45 %, respectively. Even when the crystal structure was completely destroyed, the short-range structure retained a certain degree of order. Surface structure observations of starch granules and penetration experiments with amylase-sized polysaccharide fluorescence probes indicated that non-starch components and small pores effectively hindered the diffusion of the probes but low-moisture (20 %) gelatinization substantially damaged this barrier. Furthermore, investigations into starch digestibility and starch molecular structure revealed that the ordered structure remaining inside the starch after high gelatinization delayed the digestion rate (0.028 min−1) and did not increase the content of resistant starch (7.10 %). It was concluded that the surface structure and non-starch components of starch granules limited the extent of starch digestion, whereas the spatial barrier of the residual ordered structure affected the starch digestion rate.
科研通智能强力驱动
Strongly Powered by AbleSci AI