文献类型： 外文期刊

作者： Chi, Chengdeng ¹ ; Ren, Wenwen ¹ ; Yang, Ying ¹ ; Guo, Xu ¹ ; Zhang, Yiping ² ; Chen, Bilian ¹ ; He, Yongjin ¹ ; Chen, Huibin ¹ ; Zheng, Xianghua ³ ; Wang, Hongwei ⁴ ;

作者机构： 1.Fujian Normal Univ, Coll Life Sci, Fuzhou 350117, Peoples R China

2.Henan Normal Univ, Coll Life Sci, Henan Engn Lab Bioconvers Technol Funct Microbes, Xinxiang 453007, Peoples R China

3.Fujian Acad Agr Sci, Rice Res Inst, Fuzhou 350018, Peoples R China

4.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Key Lab Cold Chain Food Proc & Safety Control, Food Lab Zhongyuan, 136 Kexue Rd, Zhengzhou 450001, Henan, Peoples R China

关键词： Crystal seeds; Crystalline structure; Heat-moisture treatment; Recrystallization; Starch reassembly

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 430 卷

页码：

收录情况： SCI

摘要： This study investigated the effect of starch crystallinity on starch reassembly behaviors during the heat-moisture treatment (HMT) using starches with A-type crystal content of 0.00%-19.03%. The results showed that HMT reduced the native starch crystal content from 19.03% to 15.02% and increased starch thermostability, leading to a decrease in rapidly digestible starch (RDS) content from 86.91% to 76.71%. Moreover, starches containing a crystal content of 2.51%-8.11% exhibited significant reassembly during the HMT, and the resulting modified starches had more crystals and less RDS of 63.43%-69.31%. Interestingly, starches lacked A-type crystals but had some helical structures exhibiting A-type crystalline structures and lower digestibility after HMT. These findings verified that starch could significantly reassemble to form crystalline structures during the HMT. Controlling the crystal content of starch granules, particularly between 2.51% and 8.11%, was a promising approach for promoting starch reassembly during HMT and reducing starch digestibility.