The impact of high hydrostatic pressure treatment time on the structure,gelatinization and thermal properties and in vitro digestibility of oat starch

作     者：Jing Zhang Meili Zhang Xue Bai Yakun Zhang Chen Wang Jing Zhang;Meili Zhang;Xue Bai;Yakun Zhang;Chen Wang

作者机构：College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhot 010018China Sanya Research InstituteHainan Academy of Agricultural SciencesSanya 572024China 

出 版 物：《Grain & Oil Science and Technology》 (粮油科技（英文版）)

年 卷 期：2022年第5卷第1期

页      面：1-12页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：supported financially by the National Natural Science Foundation of China (Grant No.31760468 and32060515) Inner Mongolia Autonomous Region Science and Technology Plan Project (No.2020GG0064) 

主　　题：High hydrostatic pressure Oat starch Structure Gelatinization property Thermal property In vitro digestibility 

摘      要：As a non-thermal processing technology,high hydrostatic pressure(HHP)can be used for starch modification without affecting the quality and flavour *** effect of HHP on starch is closely related to the treatment time of *** this paper,we investigated the impacts of HHP treatment time(0,5,10,15,20,25,30 min)on the microstructure,gelatinization and thermal properties as well as in vitro digestibility of oat starch by scanning electron microscopy,X-ray diffraction,Fourier transform infrared spectroscopy,13C NMR and differential scanning *** showed that 5-min HHP treatment led to deformation and decreases in short-range ordered and doublehelix structures of oat starch granules,and further extending the treatment time to 15 min or above caused the formation of a gelatinous connection zone,increase of particle size,disintegration of short-range ordered and double-helix structures,and crystal structure change from A type to V type,indicating gelatinization *** treatment time also resulted in the reduction in both the viscosity and the stability of oat *** indicated that HHP treatment time greatly influenced the microstructure of oat starch,and the oat starch experienced crystalline destruction(5 min),crystalline disintegration(15 min)and gelatinization(15 min)during HHP *** of in vitro digestibility showed that the rapidly digestible starch(RDS)content declined first after treatment for 5 to 10 min then rose with the time extending from 15 to 30 min,indicating that longer pressure treatment time was unfavourable to the health benefits of oat starch for humans with diabetes and cardiovascular ***,the 500-MPa treatment time for oat starch is recommended not more than 15 *** study provides theoretical guidance for the application of HHP technology in starch modification and development of health foods.