期刊
FOOD RESEARCH INTERNATIONAL
卷 43, 期 2, 页码 501-508出版社
ELSEVIER
DOI: 10.1016/j.foodres.2009.07.030
关键词
Dual modification; Annealing; Heat-moisture treatment; Pulse starch; Physicochemical properties; Starch nutritional fractions
资金
- Saskatchewan Pulse Crop Development Board and Agriculture and Agri-Food Canada
Pea, lentil and navy bean starches were annealed at 50 degrees C (70% Moisture) for 24 h and heat-moisture treated at 120 degrees C (30% Moisture) for 24 h. These starches were also modified by a combination of annealing (ANN) and heat-moisture treatment (HMT). The impact of single and dual modifications (ANN-HMT and HMT-ANN) on the crystalline structure, thermal properties, and the amounts of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were investigated. Birefringence remained unchanged on ANN but decreased oil HMT. Granular swelling and amylose leaching decreased on ANN and HMT Relative crystallinity, gelatinization enthalpy, and short-range order on the granule surface increased on ANN but decreased on HMT. Gelatinization transition temperatures increased on ANN and HMT. Gelatinization temperature range decreased and increased on ANN and HMT, respectively. ANN and HMT increased SDS and decreased RS levels in all starches. However, RDS levels increased on ANN and HMT in pea and lentil starches but decreased in navy bean starch. In gelatinized starches, ANN and HMT decreased RDS level and increased SDS and RS levels. Changes to crystalline structure, thermal properties and amounts of RDS, SDS, and RS were modified further on ANN-HMT and HMT-ANN. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.
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