淀粉
傅里叶变换红外光谱
消化(炼金术)
食品科学
淀粉糊化
化学
微观结构
纤维素
肿胀 的
化学工程
材料科学
色谱法
生物化学
结晶学
复合材料
工程类
作者
Hongwei Cao,Qilong Huang,Chong Wang,Xiao Guan,Kai Huang,Yu Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-03-01
卷期号:403: 134372-134372
被引量:12
标识
DOI:10.1016/j.foodchem.2022.134372
摘要
With the gradual stripping of cellulose and protein in the milling process, the proportion of starch gradually increased to 91.35 %. In particular, milling reduced the content of saponins from 5.06% to 0.23%. Milling increased the swelling power of quinoa flour but decreased the gelatinization enthalpy of quinoa starch. Accordingly, the microstructure of quinoa with higher milling degree after cooking was more uniform and denser. Fourier transform infrared (FTIR) analysis showed that starch-protein interaction was beneficial to protect the ordered structure of quinoa starch. The digestibility of protein and starch was interrelated, and the digestibility rate increased with the raising milling degree. By fitting the starch digestograms and combining the digestion kinetic model, three digestion patterns of quinoa starch during milling were determined. The results of the confocal laser scanning microscope showed that the physical barrier composed of protein matrix coated starch and starch-protein complex affected starch digestion.
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