文献类型：期刊文献

英文题名：The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch

作者：Li, Yaoyao[1];Liu, Shaowei[1];Liu, Xue[2];Tang, Xiaozhi[3];Zhang, Jian[1,4,5]

机构：[1]East China Univ Sci & Technol, Dept Food Sci & Engn, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]China Agr Univ, Coll Informat & Elect Engn, Beijing, Peoples R China;[3]Coll Food Sci & Engn, Nanjing, Jiangsu, Peoples R China;[4]Chinese Acad Sci, Shanghai Inst Biol Sci, Shanghai, Peoples R China;[5]Shandong Marine Resource & Environm Res Inst, Yantai, Shandong, Peoples R China

年份：2017

卷号：13

期号：5

外文期刊名：INTERNATIONAL JOURNAL OF FOOD ENGINEERING

收录：;EI(收录号：20172403767548);WOS:【SCI-EXPANDED(收录号:WOS:000402340100006)】；

基金：This work was carried out with the partially support of Dagongyuan petfood Company.

语种：英文

外文关键词：sweet potato starch; heat-moisture treatment; physicochemical properties; digestibility; retrogradation

摘要：Starch isolated from sweet potato was subjected to different levels of HMT at 15, 20, 25, 30, and 35 %. HMT showed negligible effect on the swelling power of starch. The swelling power was decreased with the increasing of the initial moisture content of the starch. The apparent amylose contents of HMT starches decreased from 24.11 % to 20.56 % with the initial moisture content increasing from 15 % to 35 %. The pasting temperatures enhanced from 73.1 to 81 degrees C (p < 0.05) with the rapidly digestible starch (RDS) contents decreasing from 86.97 to 70.24 % (p < 0.05). Avrami equation analysis showed that HMT reduced the rate of starch retrogradation. The Avrami exponents of native and HMT- 35 starches were 0.70 and 0.98 with the recrystallization rates 0.22 and 0.10, respectively. HMT could restrain the starch retrogradation and these results could provide theoretical guidance on sweet potato starch modification.