回生(淀粉)
淀粉
化学
消化(炼金术)
结晶度
食品科学
马铃薯淀粉
抗性淀粉
生物化学
升糖指数
血糖性
直链淀粉
生物
色谱法
生物技术
结晶学
胰岛素
作者
Ling Shu,Sushil Dhital,Shahid Ahmed Junejo,Li Ding,Qiang Huang,Xiong Fu,Xin He,Bin Zhang
标识
DOI:10.1016/j.carbpol.2022.119261
摘要
The consumption of foods with intact cellular structure is recognized to lower the glycemic index. Studies have focused on the gelatinization and digestibility of starch in intact cells. However, the effects of intact cells on starch retrogradation and digestibility are still unclear. Mild acid and alkali soaking were used to isolate intact potato cells and hydrothermal treatment (73 °C for 30 min) followed by retrogradation (4 °C for 0-15 days). The retrogradation period of 0-15 days increased the crystallinity and enthalpy change, while decreased the digestion rate and extent in potato cell and starch ghost samples. Furthermore, the existence of cell wall (potato cell) lowered the starch digestion rate and extent than potato starch ghost. It was concluded that the ghost structure is the main factor that controls the starch retrogradation, whereas the intact cell wall structure provides the barrier for starch digestion and protects the ghost structure.
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