文献类型：期刊文献

英文题名：Investigating the effects of pre- and post-electron beam treatment on the multiscale structure and physicochemical properties of dry-heated buckwheat starch

作者：Ge, Xiangzhen[1,2];Duan, Hao[1];Zhou, Yaxi[1];Zhou, Shiqi[1];Shen, Huishan[2];Liang, Wei[2];Sun, Zhuangzhuang[2];Yan, Wenjie[1]

第一作者：葛喜珍;Ge, Xiangzhen

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Engn Res Ctr Grain & Oil Functionalized Proc Univ, Coll Food Sci & Engn, 22 Xinong Rd, 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.|[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：2023

卷号：227

起止页码：564-575

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：;Scopus(收录号：2-s2.0-85144802804);WOS:【SCI-EXPANDED(收录号:WOS:000909170100001)】；

基金：This study was financially supported by the National Natural Science Foundation of China (No. 32172244) and Academic Research Projects of Beijing Union University (No. XP202006) .

语种：英文

外文关键词：Modified starch; Dry heat treatment; Ionizing radiation; Physicochemical properties; Structural investigation

摘要：This study presents the effects of dry heat (DH) assisted by pre-and post-electron beam (EB) treatment on buckwheat starch's multiscale structural, physicochemical, and digestive properties. The granule integrity and crystal shape were not affected by the investigated treatments. However, DH and EB treatments decreased amylose content, crystallinity, molecular weight, swelling power, thermal transition temperatures and gelati-nization enthalpy while increasing solubility and the content of A chain, B1 chain, and resistant starch. EB application to DH starch promoted subsequent structural changes and enhanced starch properties compared to samples DH-processed alone. In addition, EB-induced starch chain depolymerization and structural rearrange-ment had sequential effects. EB pre-treatment reduced DH starch's amylose content, molecular weight, and swelling power while enhancing the content of A-chain, rapidly digestible starch, and resistant starch compared with EB post-treatment. This innovative study provides a theoretical basis for the potential applicability of EB irradiation in modifying the properties of DH starch.