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Effects of repeated and continuous dry heat treatments on properties of sweet potato starch.

Abstract：

:The influence of repeated and continuous dry heat treatments on structural, physicochemical, and digestive properties of sweet potato starch was investigated. The results showed that the original A-type crystallinity of sweet potato starch remained unchanged after dry heat treatments. The light transmittance, gelatinization temperature, and pasting temperature of sweet potato starch increased; while the pasting viscosities, swelling power, and solubility decreased after dry heat treatments. Relative crystallinity, solubility, swelling power, light transmittance, and thermal parameter values (To, Tp, Tc, ΔT) were found to be significantly higher for the continuous dry heat (CDH) treated starch than those of the repeated dry heat (RDH) treated starch after treatment for the same duration. However, CDH treated starch samples showed lower paste viscosity and digestibility than those of RDH treated samples after treatment for the same duration. In addition, the CDH treatment highly influenced the structure of starch granule surface compared with the RDH treatment. Generally, it can be concluded that RDH treatment highly influenced structural, physicochemical, and digestive properties of sweet potato starch compared with CDH treatment.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Gou M,Wu H,Saleh ASM,Jing L,Liu Y,Zhao K,Su C,Zhang B,Jiang H,Li W

doi

10.1016/j.ijbiomac.2019.01.225

subject

Has Abstract

pub_date

2019-05-15 00:00:00

pages

869-877

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(18)35741-6

journal_volume

129

pub_type

杂志文章

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