期刊
STARCH-STARKE
卷 72, 期 1-2, 页码 -出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201900012
关键词
chemical modification; predicted glycemic index; reactive extrusion; starch digestibility
资金
- National Natural Science Foundation of China [31571792]
- Taishan Industry Leader Talent Project-China
- Postgraduate Research & Practice Innovation Program of Jiangsu Province-China [KYCX18_1765]
The in vitro digestibility of chemically modified rice starch by one-step reactive extrusion (REX) via esterification, acetylation, hydroxypropylation, and cross-linking or dual-modification (hydroxypropylation-cross-linking and acetylation-cross-linking) is investigated. After REX processing, pasting viscosity is decreased, while the viscosity of esterification samples is lower than that of cross-linking samples. Molecular structure analysis suggests that the degradation of starch molecules is retarded by esterification whereas enhanced by cross-linking. Dual modification (hydroxypropylation and phosphorylation, hydroxypropylation-cross-linking (HP-CL) sample) involving hydroxypropylation and phosphorylation (HP-CL sample) is more conducive to preventing enzyme hydrolysis than the other modifications. HP-CL sample achieves the lowest predicted glycemic index (pGI) value (88.1) and the highest RS content (15.3%). Thus, the one-step REX is a useful method for reducing rice starch digestibility or pGI value.
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