Abstract：
:The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were distinguished. Populations P21 and P22 of fermented potato flours gradually increased during fermentation, resistant starch content, swelling power, and pasting properties also increased, whereas moisture content, digestible starch content, and water solubility index gradually decreased. Correlation analyses showed that populations P21 and P22 had significantly positive correlations with resistant starch content, swelling power, peak viscosity, and breakdown viscosity of fermented potato flours (p < 0.05), while population P23 had significantly positive correlations with moisture content, digestible starch content, and water solubility index (p < 0.001). The results implied that the proton population was an important factor influencing the digestibility and functional properties of fermented potato flours.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gong S,Li W,Yu Y,Gu X,Zhang W,Wang Zdoi
10.1016/j.foodchem.2020.126161subject
Has Abstractpub_date
2020-05-30 00:00:00pages
126161eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30005-4journal_volume
313pub_type
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