Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules |
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Authors: | Yun Deng Yafang Jin Yali Luo Yu Zhong Jin Yue Xiaoyong Song Yanyun Zhao |
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Institution: | 1. Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China;2. Institute of Electric Power, North China University of Water Resources and Electric Power, Zhengzhou 450045, China;3. Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, USA |
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Abstract: | The effects of continuous or 2-cycle high hydrostatic pressure (HHP) treatments (200 and 600 MPa) on the microstructure and digestibility of rice starches were investigated. The morphological and structural changes were characterized using polarized light microscopy, scanning electron microscopy, atomic force microscopy, X-ray scattering and 13C CP/MAS NMR, and the starch digestibility was examined by in vitro hydrolysis. Results showed that HHP at 600 MPa significantly alters the microstructure and lowers the resistant starch (RS) compared with HHP at 200 MPa. Under the same pressure level, the two 15-min cycle treatment induced more structural disruption, gelatinization, disappearance of surface protrusion, and lower RS of rice starches than that of the continuous HHP treatment (30 min). Based on the results on RS, the two 15-min cycle HHP treatment at 200 MPa could be beneficial for improving the functionality of the rice starch. |
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Keywords: | Rice starch High hydrostatic pressure processing Structural property Starch digestibility |
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