Effects of treatment methods on the formation of resistant starch in purple sweet potato

文献类型： 外文期刊

第一作者： Sun, Hongrui

作者： Sun, Hongrui;Fan, Jieying;Tian, Zhigang;Meng, Yue;Yang, Zhiqiang;Zeng, Xianpeng;Liu, Xiangying;Kang, Lining;Nan, Xiping;Ma, Linyuan

作者机构：

关键词： Purple sweet potato; Resistant starch; Autoclaving; Pullulanase; Structure characterisation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 367 卷

页码：

收录情况： SCI

摘要： In order to determine the mechanisms underlying resistant starch formation, three treatments were used to prepare resistant starch from purple sweet potato. The resistant starch yield, amylose content, chain length distribution, thermal properties, and crystal structure were determined, and the results were compared with those of unmodified starch. Autoclaving, pullulanase, and pullulanase-autoclaving treatments significantly increased the resistant starch yield, amylose content, shorter amylopectin branch content, and gelatinisation temperatures of native purple sweet potato starch. Resistant starch prepared via pullulanase-autoclaving combination treatment exhibited the highest gelatinisation enthalpy value and the greatest degree of overall thermal stability. X-ray diffraction patterns and Fourier-transform infrared spectra analysis demonstrated that all three treatments transformed the starch crystalline structure from C-type to B-type, and no new groups were generated during the modification process; all the processes were only physical modifications.

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