Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato
Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results in...
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| Format: | Article |
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MDPI AG
2016-07-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/21/7/932 |
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| author | Yafeng Zheng Qi Wang Baoyu Li Liangmei Lin Rosa Tundis Monica R. Loizzo Baodong Zheng Jianbo Xiao |
| author_facet | Yafeng Zheng Qi Wang Baoyu Li Liangmei Lin Rosa Tundis Monica R. Loizzo Baodong Zheng Jianbo Xiao |
| author_sort | Yafeng Zheng |
| collection | DOAJ |
| description | Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch. |
| first_indexed | 2024-12-16T14:32:44Z |
| format | Article |
| id | doaj.art-62e0a8a0d1844797a0582013e70bf75f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-16T14:32:44Z |
| publishDate | 2016-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-62e0a8a0d1844797a0582013e70bf75f2022-12-21T22:28:12ZengMDPI AGMolecules1420-30492016-07-0121793210.3390/molecules21070932molecules21070932Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet PotatoYafeng Zheng0Qi Wang1Baoyu Li2Liangmei Lin3Rosa Tundis4Monica R. Loizzo5Baodong Zheng6Jianbo Xiao7College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaDepartment of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Rende (CS), ItalyDepartment of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Rende (CS), ItalyCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaPurple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.http://www.mdpi.com/1420-3049/21/7/932purple sweet potatoresistant starchphysicochemical propertiesstructure propertiesbifidobacteria proliferation |
| spellingShingle | Yafeng Zheng Qi Wang Baoyu Li Liangmei Lin Rosa Tundis Monica R. Loizzo Baodong Zheng Jianbo Xiao Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato Molecules purple sweet potato resistant starch physicochemical properties structure properties bifidobacteria proliferation |
| title | Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato |
| title_full | Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato |
| title_fullStr | Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato |
| title_full_unstemmed | Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato |
| title_short | Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato |
| title_sort | characterization and prebiotic effect of the resistant starch from purple sweet potato |
| topic | purple sweet potato resistant starch physicochemical properties structure properties bifidobacteria proliferation |
| url | http://www.mdpi.com/1420-3049/21/7/932 |
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