化学
淀粉
螺母
颗粒(地质)
餐后
食品科学
形态学(生物学)
材料科学
结晶学
色谱法
复合材料
生物
胰岛素
内分泌学
工程类
结构工程
遗传学
作者
Jiacheng Zeng,Pin-Jian Xiao,Li-Juan Ling,Li Zhang,Daobang Tang,Qing‐Feng Zhang,Jiguang Chen,Jingen Li,Zhongping Yin
标识
DOI:10.1007/s10068-021-01007-6
摘要
Slowly digestible gorgon nut starch (GN-SDS) was prepared by heating–cooling treatment (HCT), meanwhile its morphological and structural features were characterized in detail by SEM, DSC, XRD and IR detection. The optimized parameters of GN-SDS processing were as following: starch milk (20%) was heated at 100 °C for 20 min, and then cooled under 4 °C for 24 h. Under the optimized parameters, the SDS content increased from 20.49 to 61.74%. GN-SDS showed typical SDS characteristics in in vivo digestion with a low postprandial blood glucose. SEM images suggested that GN-S particles changed from uniform regular polyhedron with smooth surface to irregular gravel-like particles with coarse surface and obvious layered structure inside after HCT. The results of SEM, DSC, XRD and IR determination indicated that HCT changed the granule morphology, interior structure, gelatinization temperature and crystal type (A to B-type) of GN-S, and therefore made it hard to be digested accordingly.
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