Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice
- 作者：Chang Joo Lee ; Yang Kim ; Seung Jun Choi ; Tae Wha Moon ; twmoon@snu.ac.kr
- 关键词：Waxy potato starch ; Slowly digestible starch ; Heat-moisture treatment ; Response surface methodology ; Glucose response
- 刊名：Food Chemistry
- 出版年：2012
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：15 August, 2012
- 卷：133
- 期：4
- 页码：1222-1229
- 文件大小：1051 K
摘要
Heat-moisture treatment (HMT) was optimised to increase the formation of slowly digestible starch (SDS) in waxy potato starch, and the structural and physiological properties of this starch were investigated. A maximum SDS content (41.8%) consistent with the expected value (40.1%) was obtained after 5 h 20 min at 120 掳C with a 25.7%moisture level. Differential scanning calorimetry of HMT starches showed a broadened gelatinization temperature range and a shift in endothermal transition toward higher temperatures. After HMT, relative crystallinity decreased with increasing moisture level and X-ray diffraction patterns changed from B-type to a combination of B- and A-types. Hollow regions were found in the centres of HMT waxy potato starches. HMT intensity significantly influenced SDS level. This study showed that HMT-induced structural changes in waxy potato starch significantly affected its digestibility and the blood glucose levels of mice who consumed it.