文献类型：期刊文献

英文题名：Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels

作者：Zhang, Qian[1,2]; Duan, Hao[1]; Zhou, Yaxi[1]; Zhou, Shiqi[1]; Ge, Xiangzhen[2]; Shen, Huishan[2]; Li, Wenhao[2]; Yan, Wenjie[1]

第一作者：Zhang, Qian

机构：[1] Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100023, China; [2] College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China

第一机构：北京联合大学生物化学工程学院|北京联合大学应用文理学院

通讯机构：[1]Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100023, China|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;[114172]北京联合大学应用文理学院;

年份：2022

卷号：134

外文期刊名：Food Hydrocolloids

收录：EI(收录号：20233314559740);Scopus(收录号：2-s2.0-85136250688)

语种：英文

外文关键词：Chemical modification - Gelation - Granulation - Heat treatment - Physicochemical properties - Shells (structures)

摘要：To explore the effect of the out-shell structure on dry heat modification efficiency on starch, chemical gelatinization technology was used to deshell the potato starch granules. The controlled shell-separated levels of approximately 10%, 30%, and 50% of the remnant were obtained. Further, starch samples were subjected to dry heat treatment (DHT), and the multi-structural, physicochemical, and digestibility properties were determined to investigate the shell separation process (SSP) effect on DHT. The results showed a rough and porous surface after SSP. Additionally, the larger ratio of long B chains (B2 and B3) and higher relative crystalline (RC) was revealed both in the superficial and core region of starch. Furthermore, after DHT, the solubility and amylose content were elevated, while the molecular weight, pasting viscosities, and enthalpy were reduced. Besides, DHT limited the accessibility of amylase to starch. Significantly, starch with a soft outer-shell structure exhibited a different trend after DHT than hard outer-shell, as evidenced by increased RC and slowly digested starch. These results may provide new insight into the structural arrangement within starch granules and expand the application of dry heat treatment. ? 2022 Elsevier Ltd