直链淀粉
挤压
食品科学
肿胀 的
淀粉
化学
消化(炼金术)
米粉
抗性淀粉
溶解度
材料科学
色谱法
原材料
有机化学
复合材料
冶金
作者
Xudong Zhang,Yaofeng Chen,Renhe Zhang,Yuyue Zhong,Yan Luo,Shutu Xu,Jianchao Liu,Jiquan Xue,Dongwei Guo
标识
DOI:10.1016/j.jcs.2016.01.005
摘要
High amylose maize flour (HAMF), normal maize flour (NMF), extruded normal maize flour (ENMF) and extruded high amylose maize flour (EHAMF) were employed to analyze the effects of the extrusion process on their physicochemical properties and in vitro digestion. The disruption degree of NMF and HAMF under extrusion followed the degree of gelatinization order. HAMF and EHAMF had higher onset temperature, peak temperature and conclusion temperature but lower melting enthalpies in comparison with NMF and ENMF. Extrusion treatment decreased viscosity and transformed A-type and B-type starch in NMF and HAMF into B + V-type. The solubility of all samples and swelling power of NMF and HAMF showed an increase, while swelling power of extruded maize flour decreased with increasing temperature. HAMF and EHAMF had a higher content of resistant starch but a lower content of slowly digestible starch and rapidly digestible starch than NMF and ENMF.
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