Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure

2017 ◽  
Vol 70 (1-2) ◽  
pp. 1700082 ◽  
Author(s):  
Ming Liu ◽  
Na-Na Wu ◽  
Guo-Ping Yu ◽  
Xiao-Tong Zhai ◽  
Xue Chen ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
Structural Properties ◽  
High Hydrostatic Pressure ◽  
In Vitro Digestibility ◽  
Pea Starch

Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch

2013 ◽  
Vol 65 (11-12) ◽  
pp. 947-953 ◽  
Author(s):  
Miaomiao Shi ◽  
Feng Gu ◽  
Junchao Wu ◽  
Shujuan Yu ◽  
Qunyu Gao
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
In Vitro Digestibility ◽  
Pea Starch

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch
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