期刊
FOOD CHEMISTRY
卷 306, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125589
关键词
Plasma-activated water; Heat-moisture treatment; Structure; Digestibility; Waxy maize starch; Normal maize starch
资金
- National Natural Science Foundation of China [21502177]
- Program for Science and Technology Innovation Talents in Universities of Henan Province [20HASTIT037]
- Science and Technology Basic Research Program of Henan Province [182102110248, 182102310903, 192102110104, 192102110213]
- Basic Research Plan of Higher Education School Key Scientific Research Project of Henan Province [19zx012]
- Higher Education School Young Backbone Teacher Training Program of Henan Province [2018GGJS093]
The combined effects of plasma-activated water (PAW) and heat-moisture treatments (HMT) on the structure, physicochemical properties and in vitro digestibility of waxy (WMS) and normal maize starches (NMS) were investigated. X-ray diffraction results revealed that the relative crystallinity of starches treated with PAW-HMT increased without crystalline type transition compared to DW-HMT. Through the Fourier transform infrared spectroscopy and Raman spectroscopy, the short-range order of starches treated with PAW-HMT was improved. Differential scanning calorimetry analysis shown that PAW-HMT increased gelatinization temperatures for NMS while decreasing gelatinization temperatures for WMS. The solubility of starches treated with PAW-HMT was higher than that of DW-HMT while the swelling power decreased. Importantly, the resistant starch (RS) content of starches treated by PAW-HMT increased compared to the starches treated by DW-HMT or native starch. This study provides a novel green method to modify the structure, lower starch digestibility and improve the RS content of starch.
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