Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Starch Modification with HMT
2.3. Scanning Electron Microscopy (SEM)
2.4. Polarized Light Microscopy
2.5. Solubility and Swelling Power
2.6. Amylose Content
2.7. Differential Scanning Calorimetry (DSC)
2.8. Pasting Properties
2.9. X-ray Diffraction
2.10. In-Vitro Digestion
2.11. Statistical Analysis
3. Results and Discussion
3.1. Morphology of the Starch Granules
3.2. Swelling Power
3.3. Solubility
3.4. Amylose Content
3.5. Thermal Properties
3.6. Pasting Properties
3.7. XRD Pattern
3.8. The Impact of HMT on Starch Digestibility
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Sample | Amylose Content (%) | Sample | Amylose Content (%) |
---|---|---|---|
NNPS | 40.68 ± 0.23 a | NWPS | 3.40 ± 0.38 a |
NPS100 | 40.63 ± 0.31 a | WPS100 | 3.02 ± 0.30 a |
NPS110 | 39.49 ± 0.10 a | WPS110 | 3.02 ± 0.00 a |
NPS120 | 40.68 ± 1.31 a | WPS120 | 2.70 ± 0.46 a |
Sample | To (°C) | Tp (°C) | Tc (°C) | Tc–To (°C) | ΔH (J/g) |
---|---|---|---|---|---|
NNPS | 64.37 ± 1.67 d | 68.90 ± 2.09 c | 76.57 ± 2.34 c | 12.20 ± 0.67 a | 15.74 ± 0.67 a |
NPS100 | 76.31 ± 0.21 c | 84.43 ± 0.00 b | 94.46 ± 0.64 b | 18.15 ± 0.86 a | 9.29 ± 1.18 b |
NPS110 | 82.16 ± 0.64 b | 87.95 ± 0.80 ab | 96.12 ± 0.11 b | 14.14 ± 0.27 a | 7.73 ± 1.87 b |
NPS120 | 91.25 ± 1.26 a | 99.67 ± 5.34 a | 110.41 ± 5.42 a | 19.16 ± 4.16 a | 6.75 ± 1.27 b |
WPS | 68.06 ± 0.08 b | 73.27 ± 0.00 a | 79.90 ± 0.07 b | 11.85 ± 0.15 b | 14.68 ± 0.60 a |
WPS100 | 69.61 ± 0.23 b | 82.97 ± 0.11 a | 88.21 ± 0.08 ab | 18.61 ± 0.15 a | 8.52 ± 1.53 b |
WPS110 | 71.58 ± 0.80 a | 82.03 ± 7.40 a | 93.90 ± 1.14 a | 22.32 ± 0.34 a | 9.40 ± 0.45 b |
WPS120 | 74.44 ± 1.94 a | 82.58 ± 1.03 a | 92.78 ± 4.65 a | 18.34 ± 2.71 a | 8.31 ± 2.13 b |
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Fang, G.; Liu, K.; Gao, Q. Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches. Foods 2023, 12, 68. https://doi.org/10.3390/foods12010068
Fang G, Liu K, Gao Q. Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches. Foods. 2023; 12(1):68. https://doi.org/10.3390/foods12010068
Chicago/Turabian StyleFang, Guihong, Ke Liu, and Qunyu Gao. 2023. "Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches" Foods 12, no. 1: 68. https://doi.org/10.3390/foods12010068