Effect of Heat-Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Aug 26

PMID 37628074

Authors

Yangyang Sun

Renbing Qin

Jie Zeng

Guanglei Li

Affiliations

Soon will be listed here.

Abstract

The objective of this study was to investigate the effect of temperature changes during heat-moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 °C and 25% moisture. The obtained results can provide a reference for the modification of SPS.

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