Study on physicochemical properties and digestibility of the resistant starch from Dioscorea opposite Thunb. cv. Huaiqing

Authors

MA Liping, College of Food &Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
JIAO Kunpeng, College of Food &Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LUO Lei, College of Food &Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
XIANG Jinle, College of Food &Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Experimental Teaching Center of Food Processing and Safety, Luoyang, Henan 471023, China
ZHANG Xiaoyu, College of Food &Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
FAN Jinling, College of Food &Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
ZHU Wenxue, College of Food &Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China

Abstract

The physicochemical characteristics and digestibility of native starch from Dioscorea opposite Thunb. cv. Huaiqing and its resistant starch produced by autoclave process preparation method have been analyzed and compared in the paper. Results showed that the shape of native starch granules from Dioscorea opposite Thunb. cv. Huaiqing was irregular ellipsoid and triangle with a smooth surface. The crystal form of naitive starch was type C. Resistant starch losing particle characteristic exhibited a lamellar structure with loose surface. Both of them were similar in chemical structure without new functional group in resistant starch granules. Compared with the native starch, the molecular weight distribution of resistant starch was more concentrated. The peak temperature of resistant starch gelatinization was higher than that of naitive starch, and the resistant starch had better thermal stability. The transparency of resistant starch was lower than naitive starch. When bath temperature was lower than 75 ℃, the water-holding capacity of resistant starch was greater than that of naitive starch, and while bath temperature was above the gelatinization temperature of native starch, water-holding capacity of naitive starch, which was much higher than that of resistant starch. The results of simulating human digestion based on In-Vitro mode showed that resistant starch was more resistant to digestion than naitive starch.

Publication Date

11-28-2017

First Page

41

Last Page

46

DOI

10.13652/j.issn.1003-5788.2017.11.008

Recommended Citation

Liping, MA; Kunpeng, JIAO; Lei, LUO; Jinle, XIANG; Xiaoyu, ZHANG; Jinling, FAN; and Wenxue, ZHU (2017) "Study on physicochemical properties and digestibility of the resistant starch from Dioscorea opposite Thunb. cv. Huaiqing," Food and Machinery: Vol. 33: Iss. 11, Article 8.
DOI: 10.13652/j.issn.1003-5788.2017.11.008
Available at: https://www.ifoodmm.cn/journal/vol33/iss11/8

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