High-amylose starch as a new ingredient to balance nutrition and texture of food

文献类型： 外文期刊

第一作者： Zhong, Yuyue

作者： Zhong, Yuyue;Zhu, Heyuan;Liu, Linsan;Zhang, Xudong;Xue, Jiquan;Guo, Dongwei;Liang, Wenxin;Li, Xu;Yue, Huifen;Liu, Xingxun

作者机构：

关键词： High amylose maize starch; Resistant starch; Texture

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN： 0733-5210

年卷期： 2018 年 81 卷

页码：

收录情况： SCI

摘要： Starch can provide food (such as cake) with a good texture. However, starch also causes the postprandial glycaemic response, which leads to Type-2 diabetes and cardiovascular diseases. In this study, we developed high-amylose starch as a new ingredient. The molecular structure of high-amylose maize starch (HAMS) was also studied to explore the effects of HAMS on the physicochemical, digestion and texture properties of high-amylose maize flour cakes (HAMFCs). The results showed the small molecular size, low amounts of short amylopectin chains, and high amounts of long amylopectin chains and amylose chains of HAMS are helpful to understand the texture (the increase in hardness, cohesiveness, chewiness and resilience and the decrease in springiness) and digestion (the increase in SDS and RS and the decrease in RDS) properties, and the formation of V-type crystalline structure in HAMFCs. Special molecule structure of HAMS and V-type crystalline are the main reason for the improvement of RS in HAMFCs. Sensory evaluation showed that HAMFCs would be accepted by customers and 20% HAMF addition is the best scheme. In sum, the molecular structure of HAMS helps understand the quality of HAMFCs; and HAMFCs could be developed as novel food with a higher RS and acceptable sensory attributes. (C) 2018 Elsevier Ltd. All rights reserved.

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