Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation,structural characteristics,and glucose response in mice |
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Authors: | Chang Joo Lee Yang KimSeung Jun Choi Tae Wha Moon |
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Affiliation: | Department of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University, Seoul 151-921, Republic of Korea |
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Abstract: | Heat-moisture treatment (HMT) was optimised to increase the formation of slowly digestible starch (SDS) in waxy potato starch, and the structural and physiological properties of this starch were investigated. A maximum SDS content (41.8%) consistent with the expected value (40.1%) was obtained after 5 h 20 min at 120 °C with a 25.7% moisture level. Differential scanning calorimetry of HMT starches showed a broadened gelatinization temperature range and a shift in endothermal transition toward higher temperatures. After HMT, relative crystallinity decreased with increasing moisture level and X-ray diffraction patterns changed from B-type to a combination of B- and A-types. Hollow regions were found in the centres of HMT waxy potato starches. HMT intensity significantly influenced SDS level. This study showed that HMT-induced structural changes in waxy potato starch significantly affected its digestibility and the blood glucose levels of mice who consumed it. |
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Keywords: | Waxy potato starch Slowly digestible starch Heat-moisture treatment Response surface methodology Glucose response |
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