文献类型： 外文期刊

第一作者： Wei, Haixiang

作者： Wei, Haixiang;Liang, Baodong;Wei, Keyi;Xue, Liping;Zeng, Shunde;Yin, Xumin

作者机构：

关键词： citric acid-esterified starch; digestibility; estimated glycaemic index; high-pressure cooking processing; resistant starch

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

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收录情况： SCI

摘要： The effect of high-pressure cooking processing (HPCP) on the physicochemical structure and in vitro digestion of citric acid-esterified starches made from different materials (water chestnut, sweet potato, potato, corn) was investigated. HPCP increased the swelling and solubility of sweet potato esterified starch (SPSC) and potato esterified starch (PSC) and decreased the swelling and solubility of water chestnut esterified starch (WCSC) and corn esterified starch (CSC). Fourier-transform infrared spectroscopy revealed that the short-range structure of starches was more orderly. Differential scanning calorimetry and X-ray diffraction were used to determine the crystallisation peaks and enthalpy of different starches after HPCP. HPCP decreased the SPSC and PSC content of resistant starches (RS). However, HPCP showed no significant effect on the RS and estimated glycaemic index of WCSC and CSC. The results showed that the RS in WCSC and CSC had stronger thermal stability and was more suitable to be added to heat-processed foods.

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