教師資料查詢 | 類別: 期刊論文 | 教師: 詹竣翔 CHAN, CHUN-HSIANG (瀏覽個人網頁)

標題:The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch
學年
學期
出版(發表)日期2021/10/01
作品名稱The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch
作品名稱(其他語言)
著者Chun-Hsiang Chan; Ri-Gui Wu; Yi-Yuan Shao
單位
出版者
著錄名稱、卷期、頁數Food Hydrocolloids 119, 106831
摘要This study aimed to observe and quantify the high- and low-temperature ultrasonication impact of semigelatinized high amylose maize starch on physicochemical properties and in vitro digestibility. High- and low-temperature ultrasonication did not increase the degree of gelatinization, but generated cracks and pores on the starch granule surface and enhanced the short-range ordered molecular structure and apparent amylose content (AAC). Compared with incubation treatments, high-temperature ultrasonication gradually increased the slowly digestible starch (SDS) and resistant starch (RS), whereas low-temperature ultrasonication only decreased RS. Principal component analysis (PCA) and multivariate linear regression results showed that SDS and RS were significantly affected by the long-range ordered molecular structure, a molecular weight distribution of amylopectin, enthalpy change and AAC, whereas the short-range ordered molecular structure further dominated RS. Our results improved the understanding of physicochemical property changes in low- and high-temperature ultrasonication on semigelatinized high amylose maize starch and differentiated the significant principal components of SDS and RS formation.
關鍵字Ultrasonication;In vitro digestibility;Semigelatinization;High amylose maize starch
語言英文
ISSN1873-7137
期刊性質國外
收錄於SCI;
產學合作
通訊作者Yi-Yuan Shao
審稿制度
國別中華民國
公開徵稿
出版型式,電子版
SDGs
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