Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch

The objective of this study was to investigate the effect of temperature changes during heat–moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS p...

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Autores principales: Sun, Yangyang, Qin, Renbing, Zeng, Jie, Li, Guanglei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453683/
https://www.ncbi.nlm.nih.gov/pubmed/37628074
http://dx.doi.org/10.3390/foods12163076
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author Sun, Yangyang
Qin, Renbing
Zeng, Jie
Li, Guanglei
author_facet Sun, Yangyang
Qin, Renbing
Zeng, Jie
Li, Guanglei
author_sort Sun, Yangyang
collection PubMed
description The objective of this study was to investigate the effect of temperature changes during heat–moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 °C and 25% moisture. The obtained results can provide a reference for the modification of SPS.
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spelling pubmed-104536832023-08-26 Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch Sun, Yangyang Qin, Renbing Zeng, Jie Li, Guanglei Foods Communication The objective of this study was to investigate the effect of temperature changes during heat–moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 °C and 25% moisture. The obtained results can provide a reference for the modification of SPS. MDPI 2023-08-16 /pmc/articles/PMC10453683/ /pubmed/37628074 http://dx.doi.org/10.3390/foods12163076 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Sun, Yangyang
Qin, Renbing
Zeng, Jie
Li, Guanglei
Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch
title Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch
title_full Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch
title_fullStr Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch
title_full_unstemmed Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch
title_short Effect of Heat–Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch
title_sort effect of heat–moisture treatment on the structure and digestibility of sweet potato starch
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453683/
https://www.ncbi.nlm.nih.gov/pubmed/37628074
http://dx.doi.org/10.3390/foods12163076
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