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Processing, digestion property and structure characterization of slowly digestible gorgon nut starch

文献类型： 外文期刊

作者： Zeng, Jia-cheng 1 ; Xiao, Pin-Jian 1 ; Ling, Li-Juan 1 ; Zhang, Li 1 ; Tang, Dao-Bang 2 ; Zhang, Qing-Feng 1 ; Chen, Ji-Guang 1 ; Li, Jing-En 1 ; Yin, Zhong-Ping 1 ;

作者机构： 1.Jiangxi Agr Univ, Coll Food Sci & Engn, Jiangxi Key Lab Nat Prod & Funct Foods, Nanchang 330045, Jiangxi, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Peoples R China

关键词： Gorgon nut; Slowly digestible starch; Digestive property; Structure characterization; Processing technology

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.231； 五年影响因子：2.925 ）

ISSN： 1226-7708

年卷期： 2022 年 31 卷 1 期

页码：

收录情况： SCI

摘要： Slowly digestible gorgon nut starch (GN-SDS) was prepared by heating-cooling treatment (HCT), meanwhile its morphological and structural features were characterized in detail by SEM, DSC, XRD and IR detection. The optimized parameters of GN-SDS processing were as following: starch milk (20%) was heated at 100 degrees C for 20 min, and then cooled under 4 degrees C for 24 h. Under the optimized parameters, the SDS content increased from 20.49 to 61.74%. GN-SDS showed typical SDS characteristics in in vivo digestion with a low postprandial blood glucose. SEM images suggested that GN-S particles changed from uniform regular polyhedron with smooth surface to irregular gravel-like particles with coarse surface and obvious layered structure inside after HCT. The results of SEM, DSC, XRD and IR determination indicated that HCT changed the granule morphology, interior structure, gelatinization temperature and crystal type (A to B-type) of GN-S, and therefore made it hard to be digested accordingly.

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