The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch
學年 110
學期 1
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 en
ISSN 1873-7137
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 否
國別 TWN
公開徵稿
出版型式 ,電子版
相關連結

機構典藏連結 ( http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/121780 )