差示扫描量热法
淀粉
超声
抗性淀粉
化学
食品科学
玉米淀粉
变性淀粉
多糖
生物化学
色谱法
热力学
物理
作者
Pamela C. Flores‐Silva,José Álvarez‐Ramírez,Luís A. Bello‐Pérez
标识
DOI:10.1002/star.201700284
摘要
In the present study, the effects of the order of dual modification on the in vitro digestibility and structural properties of maize starch are investigated. Dual modification of maize starch is carried out by combining ultrasonication (S) (1, 2, 4, 8, and 16 min) and heat‐moisture treatment (HMT) in different sequences (S‐HMT and HMT‐S). The dual‐modification treatment caused the rearrangement of the starch structure, increasing the resistant starch (RS) content of the uncooked samples. Moreover, HMT‐S produced thermo‐stable SDS and RS. Differential scanning calorimetry indicated short‐range changes, as is reflected by modifications of the gelatinization parameters of the treated starches. The results suggest that the structural changes of maize starch by dual modification affected the digestibility regardless of the treatment sequence.
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