文献类型：期刊文献

英文题名：Repeated Heat-Moisture Treatment: a more EffectiveWay for Structural and Physicochemical Modification of Mung Bean Starch Compared with Continuous Way

作者：Zhao, Kun[2];Zhang, Bo[2];Su, Chunyan[2];Gong, Bing[2];Zheng, Jianmei[2];Jiang, Hao[2];Zhang, Guoquan[2];Li, Wenhao[1,2]

第一作者：Zhao, Kun

通讯作者：Li, WH[1];Li, WH[2]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]corresponding author), Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;[1141726]北京联合大学生物化学工程学院;

年份：2020

卷号：13

期号：3

起止页码：452-461

外文期刊名：FOOD AND BIOPROCESS TECHNOLOGY

收录：;EI(收录号：20200408067177);Scopus(收录号：2-s2.0-85078064954);WOS:【SCI-EXPANDED(收录号:WOS:000518730800006)】；

基金：This study was financially supported by the?Premium Funding Project for Academic Human Resources Development in Beijing Union University (BPHR2017CZ04) and the Technology Planning Project of Yangling Agricultural Hi-Tech Industries Demonstration Zone (2018NY-24).

语种：英文

外文关键词：Heat-moisture; Mung bean starch; Modification; Physicochemical property

摘要：Effects of repeated heat-moisture treatment (RHM) and continuous heat-moisture treatment (CHM) on structural, physicochemical, and digestibility properties of mung bean starch were investigated. Rupture and scallops appeared on the surface of starch granules and some polarization cross disappeared after CHM and RHM. Besides, CHM starch exhibited severe rupture than RHM with the same treatment time. Crystal type of CHM and RHM starch maintained A-type while crystallinity decreased first but then increased as treating time increased. Besides, the relative crystallinity, transition temperatures, Delta H, and slowly digestible starch and rapidly digestible starch content of RHM were significantly higher than CHM whereas solubility, swelling power, and pasting viscosities of RHM samples were lower than CHM under the same treating time. Overall, RHM measures have more advantages than CHM in the modification of the structural, physicochemical, and digestibility properties of starch.