In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Starch Isolation
2.3. Cycled Heat Moisture Treatment
2.4. Amylose and Damaged Starch Content
2.5. Molecular Weight Distribution
2.6. Thermal Properties
2.7. Steady Shear Rheological Measurement
2.8. Dynamic Rheological Properties
2.9. In Vitro Digestibility and Predicted Glycemic Index of Cooked Starch
2.10. Statistical Analysis
3. Results and Discussion
3.1. Amylose and Damaged Starch Content
3.2. Molecular Weight Distribution
3.3. Thermal Properties
3.4. Steady Shear Rheological Measurement
3.5. Dynamic Rheological Properties
3.6. In Vitro Digestibility and Predicted Glycemic Index of Cooked Starch
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Treatment | Amylose Content (%, d.b.) | Damaged Starch Content (%, d.b.) |
---|---|---|
Native-S | 25.01 ± 0.70 a | 1.26 ± 0.04 a |
cHMT1-S | 26.16 ± 0.36 bc | 1.25 ± 0.01 a |
cHMT2-S | 25.42 ± 0.61 ab | 1.29 ± 0.11 a |
cHMT4-S | 26.37 ± 0.17 c | 0.61 ± 0.06 b |
cHMT8-S | 26.06 ± 0.20 bc | 0.34 ± 0.01 c |
Treatment | T0 (°C) | Tp (°C) | Tc (°C) | Tc–T0 (°C) | ΔH (J/g) |
---|---|---|---|---|---|
Native-S | 77.38 ± 0.40 a | 81.18 ± 0.10 a | 85.77 ± 0.54 a | 8.39 ± 0.93 a | 4.41± 0.57 b |
cHMT1-S | 82.61 ± 0.29 b | 87.35 ± 0.33 b | 94.83± 0.73 bc | 12.22 ± 0.44 d | 3.35 ± 0.20 a |
cHMT2-S | 83.66 ± 0.51 c | 88.89 ± 0.45 c | 95.30 ± 0.33 c | 11.34± 0.21 cd | 3.39 ± 0.11 a |
cHMT4-S | 83.21 ± 0.14 c | 88.54 ± 0.09 c | 94.41 ± 0.08 b | 11.20 ± 0.18 c | 3.74 ± 0.05 a |
cHMT8-S | 84.32 ± 0.18 d | 88.69 ± 0.20 c | 94.32 ± 0.17 b | 10.00 ± 0.12 b | 3.76 ± 0.06 a |
Treatment | σ0 (Pa) | n | K (Pa.sn) | R2 |
---|---|---|---|---|
Native-S | 17.290 ± 0.880 b | 0.380 ± 0.016 a | 21.006 ± 0.885 b | 0.968 |
cHMT1-S | 0.032 ± 0.018 a | 0.569 ± 0.072 b | 1.466 ± 0.024 a | 0.994 |
cHMT2-S | 0.196 ± 0.036 a | 0.604 ± 0.020 b | 1.178 ± 0.036 a | 0.995 |
cHMT4-S | 0.237 ± 0.068 a | 0.647 ± 0.022 c | 1.099 ± 0.107 a | 0.993 |
cHMT8-S | 0.081 ± 0.015 a | 0.655 ± 0.029 c | 1.131 ± 0.069 a | 0.996 |
Treatment | G’ (Pa) | G’’ (Pa) | tan 𝛿 |
---|---|---|---|
Native-S | 1401.833 d | 54.867 d | 0.039 a |
cHMT1-S | 244.087 a | 17.365 a | 0.072 c |
cHMT2-S | 458.467 b | 19.179 b | 0.042 ab |
cHMT4-S | 589.353 c | 30.221 c | 0.052 ab |
cHMT8-S | 626.350 c | 34.500 c | 0.055 b |
Treatment | HP∞ (%) | k × 10 2 (min−1) | HI | pGI |
---|---|---|---|---|
Native-S | 46.13 ± 0.52 c | 1.42 ± 0.20 a | 79.71 ± 0.53 c | 83.47 ± 0.28 c |
cHMT1-S | 44.58 ± 2.22 b | 1.59 ± 0.13 ab | 83.29 ± 1.47 d | 85.43 ± 0.80 d |
cHMT2-S | 35.52 ± 0.70 a | 2.09 ± 0.01 c | 73.44 ± 1.53 b | 80.02 ± 0.84 b |
cHMT4-S | 35.95 ± 1.07 a | 1.81 ± 0.01 b | 70.69 ± 1.38 a | 78.52 ± 0.76 a |
cHMT8-S | 36.61 ± 1.15 a | 1.68 ± 0.01 b | 69.70 ± 0.99 a | 78.14 ± 0.54 a |
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Tsai, P.-C.; Lai, L.-S. In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment. Foods 2021, 10, 1687. https://doi.org/10.3390/foods10081687
Tsai P-C, Lai L-S. In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment. Foods. 2021; 10(8):1687. https://doi.org/10.3390/foods10081687
Chicago/Turabian StyleTsai, Po-Ching, and Lih-Shiuh Lai. 2021. "In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment" Foods 10, no. 8: 1687. https://doi.org/10.3390/foods10081687