Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

文献类型： 外文期刊

第一作者： Zheng, Yafeng

作者： Zheng, Yafeng;Wang, Qi;Li, Baoyu;Lin, Liangmei;Zheng, Baodong;Xiao, Jianbo;Zheng, Yafeng;Li, Baoyu;Lin, Liangmei;Zheng, Baodong;Wang, Qi;Tundis, Rosa;Loizzo, Monica R.

作者机构：

关键词： purple sweet potato;resistant starch;physicochemical properties;structure properties;bifidobacteria proliferation

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

分类号： O62

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