Back to Search
Start Over
Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice
- Source :
- Food Chemistry. 133:1222-1229
- Publication Year :
- 2012
- Publisher :
- Elsevier BV, 2012.
-
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.
Details
- ISSN :
- 03088146
- Volume :
- 133
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi...........cb772189d36ad593b99bc30074305643