Physicochemical and digestive properties of A- and B-type granules isolated from wheat starch as affected by microwave-ultrasound and toughening treatment

文献类型： 外文期刊

第一作者： Zhang, Kangyi

作者： Zhang, Kangyi;Zhao, Di;Guo, Dongxu;Tong, Xiaofeng;Zhang, Yun;Wang, Li;Zhang, Kangyi;Zhao, Di;Guo, Dongxu;Tong, Xiaofeng;Zhang, Yun

作者机构：

关键词： Microwave-ultrasound and/or toughening; A- and B-type wheat starch granule; In vitro digestibility

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2021 年 183 卷

页码：

收录情况： SCI

摘要： In this study, the effect of microwave-ultrasound or/and toughening treatment on the physicochemical, structural properties, and in vitro digestibility of A-and B-type granules isolated from wheat starch were investigated. From the SEM, microwave-ultrasound and toughening treatment (MU-T) led to the appearance of irregular and disrupted structure significantly and an increment in the resistant starch content of A-and B-type granule. Furthermore, the MU-T starch possessed the lowest swelling power, light transmittance, and gelatinization temperature range (Tc -To) and the highest Delta H. After MU-T, the relative crystallinity (RC) of X-ray pattern, Fourier transform infrared ratio of 1047/1022 cm(-1), and the content of double helix and single helix of C-13 CP/MAS NMR had increased significantly. In particular, there was a difference in the content of RS and SDS between A starch granules and B-starch granules as well as their changes after modification (from 69.305% to 82.93 for A starch and form 74.97% to 88.17 for B-starch, respectively), which was a similar trend with RC and helix content. This study indicated that, for both A-type granule and B-type granule starches, microwave-ultrasound and toughening treated samples had unique properties compared to singly modified starches. (C) 2021 Elsevier B.V. All rights reserved.

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