Abstract：
:Starch extracted from lily bulb (Lilium brownii var. Viridulum Baker) was modified via heat-moisture treatment (HMT) at different moisture levels (15-35%) and acid treatment (AT) with hydrochloric acid at five different concentrations (0.25-2.0 M). The effects of HMT and AT on the physicochemical properties and in vitro digestibility of lily starch were investigated. HMT and AT led to the clustering of the starch granules, whose surface became rougher, thereby increasing the particle size. X-ray diffraction results showed that HMT increased the relative crystallinity and transformed the crystalline structure from B- to A-type. The relative crystallinity and X-ray patterns of the AT starch significantly increased. The swelling power of HMT and AT starch was significantly reduced, whereas the solubility of HMT starch decreased. The solubility of AT starch was significantly higher than that of native starch (NS) (p < 0.05). Differential scanning calorimetry revealed that the gelatinization temperature of lily starch was higher than that of NS after two modifications, whereas the gelatinization enthalpy of the NS was lower than that of the modified samples. The starch with HMT at 25% showed the highest resistant starch content of 44.15% in cooked samples.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Li H,Wang R,Liu J,Zhang Q,Li G,Shan Y,Ding Sdoi
10.1016/j.ijbiomac.2020.01.181subject
Has Abstractpub_date
2020-04-01 00:00:00pages
956-968eissn
0141-8130issn
1879-0003pii
S0141-8130(19)37377-5journal_volume
148pub_type
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