Journal
MOLECULES
Volume 21, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/molecules21070932
Keywords
purple sweet potato; resistant starch; physicochemical properties; structure properties; bifidobacteria proliferation
Funding
- science and technology innovation team fund of FAFU [902/6214c 1100]
- science and technology innovation fund of FAAS [2014QB-22]
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Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.
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