Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment
The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave pre- and post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron microscopy (SEM), Fou...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-07-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Modification-in-Physicochemical-Structural-and-Digestive-Properties-of-Potato-Starch,151566,0,2.html |
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| author | Chunli Deng Oksana Melnyk Tatyana Marenkova Yanghe Luo |
| author_facet | Chunli Deng Oksana Melnyk Tatyana Marenkova Yanghe Luo |
| author_sort | Chunli Deng |
| collection | DOAJ |
| description | The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave pre- and post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to determine the structural properties of starch. FT-IR and XRD spectra implied that MW and HMT destroyed the double helices and crystalline structure of potato starch. The relative crystallinity of modified starch granules (15.17–18.17%) was lower than that of native starch (19.39%). In the case of physicochemical properties, the modified starches had higher pasting temperature (68.8–93.0 o C) and setback viscosity (807–3168 cP), but lower peak viscosity (1315–3662 cP) and breakdown viscosity (17.3–78.3 cP) than that of native potato starch, which were 68.5 o C, 496 cP, 6598 cP and 2526 cP, respectively. The HMT and MW modifications significantly increased the content of slowly digestible starch and resistant starch. The resistant starch content of starch obtained by HMT combined with MW post-treatment was significantly higher than that of starch obtained by HMT combined with MW pre-treatment and single HMT. These results may promote good understanding of the effects of HMT combined with MW pre- and post-treatment on physicochemical properties and digestibility of potato starch, and wide utilization of microwave and heat-moisture techniques in starch modification. |
| format | Article |
| id | doaj-art-e23040a023124a1e9ecf949974d08ab1 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-07-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-e23040a023124a1e9ecf949974d08ab12025-02-02T23:32:26ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-07-0172324926110.31883/pjfns/151566151566Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-TreatmentChunli Deng0https://orcid.org/0000-0003-1116-7407Oksana Melnyk1https://orcid.org/0000-0002-9201-7955Tatyana Marenkova2Yanghe Luo3https://orcid.org/0000-0003-2705-1505College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, ChinaFood Technology Department, Sumy National Agrarian University, 40021 Sumy, UkraineFood Technology Department, Sumy National Agrarian University, 40021 Sumy, UkraineCollege of Food and Biological Engineering, Hezhou University, 542899, Hezhou, ChinaThe objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave pre- and post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to determine the structural properties of starch. FT-IR and XRD spectra implied that MW and HMT destroyed the double helices and crystalline structure of potato starch. The relative crystallinity of modified starch granules (15.17–18.17%) was lower than that of native starch (19.39%). In the case of physicochemical properties, the modified starches had higher pasting temperature (68.8–93.0 o C) and setback viscosity (807–3168 cP), but lower peak viscosity (1315–3662 cP) and breakdown viscosity (17.3–78.3 cP) than that of native potato starch, which were 68.5 o C, 496 cP, 6598 cP and 2526 cP, respectively. The HMT and MW modifications significantly increased the content of slowly digestible starch and resistant starch. The resistant starch content of starch obtained by HMT combined with MW post-treatment was significantly higher than that of starch obtained by HMT combined with MW pre-treatment and single HMT. These results may promote good understanding of the effects of HMT combined with MW pre- and post-treatment on physicochemical properties and digestibility of potato starch, and wide utilization of microwave and heat-moisture techniques in starch modification.http://journal.pan.olsztyn.pl/Modification-in-Physicochemical-Structural-and-Digestive-Properties-of-Potato-Starch,151566,0,2.htmlheat-moisture treatmentmicrowave treatmentphysicochemical propertiesstructural propertiesdigestibilitypotato starch |
| spellingShingle | Chunli Deng Oksana Melnyk Tatyana Marenkova Yanghe Luo Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment Polish Journal of Food and Nutrition Sciences heat-moisture treatment microwave treatment physicochemical properties structural properties digestibility potato starch |
| title | Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment |
| title_full | Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment |
| title_fullStr | Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment |
| title_full_unstemmed | Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment |
| title_short | Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment |
| title_sort | modification in physicochemical structural and digestive properties of potato starch during heat moisture treatment combined with microwave pre and post treatment |
| topic | heat-moisture treatment microwave treatment physicochemical properties structural properties digestibility potato starch |
| url | http://journal.pan.olsztyn.pl/Modification-in-Physicochemical-Structural-and-Digestive-Properties-of-Potato-Starch,151566,0,2.html |
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