Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch
文献类型： 外文期刊
作者： Li, Huan 1 ; Wang, Rongrong 3 ; Liu, Jie 2 ; Zhang, Qun 1 ; Li, Gaoyang 1 ; Shan, Yang 1 ; Ding, Shenghua 1 ;
作者机构： 1.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Hunan Prov Key Lab Fruits & Vegetables Storage Pr, Changsha 410125, Peoples R China
2.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
3.Hunan Univ, Longping Branch, Grad Sch, Changsha 410081, Peoples R China
关键词： Lily starch; Heat-moisture treatment; Add treatment; Physicochemical properties; Digestibility; Resistant starch
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 148 卷
页码：
收录情况： SCI
摘要： Starch extracted from lily bulb (Lilium brownii var. Viridulum Baker) was modified via heat-moisture treatment (HMT) at different moisture levels (15-35%) and acid treatment (AT) with hydrochloric acid at five different concentrations (0.25-2.0 M). The effects of HMT and AT on the physicochemical properties and in vitro digestibility of lily starch were investigated. HMT and AT led to the clustering of the starch granules, whose surface became rougher, thereby increasing the particle size. X-ray diffraction results showed that HMT increased the relative crystallinity and transformed the crystalline structure from B- to A-type. The relative crystallinity and X-ray patterns of the AT starch significantly increased. The swelling power of HMT and AT starch was significantly reduced, whereas the solubility of HMT starch decreased. The solubility of AT starch was significantly higher than that of native starch (NS) (p < 0.05). Differential scanning calorimetry revealed that the gelatinization temperature of lily starch was higher than that of NS after two modifications, whereas the gelatinization enthalpy of the NS was lower than that of the modified samples. The starch with HMT at 25% showed the highest resistant starch content of 44.15% in cooked samples. (C) 2020 Elsevier B.V. All rights reserved.
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