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In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure

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文献类型：外文期刊

作者： Liu, Hang ¹ ; Guo, Xudan ⁴ ; Li, Yunlong ² ; Li, Hongmei ² ; Fan, Huanhuan ¹ ; Wang, Min ¹ ;

作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China

2.Shanxi Acad Agr Sci, Inst Agr Prod Proc, Taiyuan 030031, Shanxi, Peoples R China

3.Charles Sturt Univ, ARC Ind Transformat Training Ctr Funct Grains, Wagga Wagga, NSW 2650, Australia

4.HeBei Univ Chinese Med, Shijiazhuang 050200, Peoples R China

关键词： High hydrostatic pressure;Tartary buckwheat;Starch;In vitro digestibility;Physicochemical properties

期刊名称：JOURNAL OF FOOD ENGINEERING （影响因子：5.354；五年影响因子：5.144 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： High hydrostatic pressure (HHP) treatment, a nonthermal processing technology, was carried out to assess how this method affects the in vitro digestibility, physicochemical properties, and textural properties of tartary buckwheat starch (TBS). Pressurization at 120-480 MPa did not change the 'A'-type crystalline pattern of TBS. However, HHP treatment at 600 MPa contributed to a similar 'B'-type pattern. HHP treatment resulted in TBS granules with rough surfaces. Amylose content, pasting temperature, and thermostability significantly increased with increasing pressure, while relative crystallinity, swelling power, hardness, and viscosity decreased. Compared with native starch, HHP-modified TBS had lower in vitro hydrolysis, reduced amount of rapidly digestible starch, as well as higher levels of slowly digestible starch and resistant starch. These results suggest that HHP can efficiently modify the in vitro digestibility, physicochemical properties, and textural properties of TBS. (C) 2016 Published by Elsevier Ltd.

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