数字农科院2.0

Structural And Physicochemical/Digestion Characteristics Of Potato Starch-Amino Acid Complexes Prepared Under Hydrothermal Conditions

文献类型： 外文期刊

作者： Chen, X; Luo, JW; Liang, ZL; Zhu, J; Li, L; Wang, Q

作者机构：

关键词： Amino Acid; Potato Starch; Heat Moisture Treatment; Annealing; Physicochemical Properties; Digestibility

期刊名称： INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ISSN： 0141-8130

年卷期： 2020 年 145 卷

页码：

收录情况： JCR（2021版）

摘要： Amino acids (AAs) are increasingly applied as nutrient supplements and played a crucial role in human nutrition and health maintenance. The objectives were to evaluate the effects of different Ms on the physicochemical and digestive properties of potato starch (PS); and investigate whether heat moisture treatment (HMT) or annealing (ANN) had different impacts on the complexes between starch and Ms. PS mixed with different AAs, represented by Lys, Ser, Ala, and Asp, were modified by HMT and ANN. Both different Ms addition and hydrothermal treatments significantly increased the pasting and gelatinization temperatures, and decreased swelling power, peak viscosity and enthalpy change for physically mixed samples. In general, different Ms retarded the recrystallization of PS, while hydrothermal treatments promoted retrogradation of PS.The addition of different AAs decreased the RDS and increased RS contents for all cooked samples. Electrostatic interactions between PS with phosphatemonoester derivatives and different charge-carrying AAs formed during hydrothermal treatments, resulting in modify physicochemical and digestive properties of PS. HMT showed greater influence on physicochemical and digestive properties of PS-AA complexes than ANN. This study will enrich interaction theory between starch and AAs, and improve the nutritional values of PS-based products during food thermal processing. (C) 2019 Elsevier B.V. All rights reserved.

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