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Characterization and prebiotic effect of the resistant starch from purple sweet potato
Zheng Y.1,2; Wang Q.1,3; Li B.1,2; Lin L.1,2; Tundis R.4; Loizzo M.R.4; Zheng B.1,2; Xiao J.1
2016-07-01
Source PublicationMolecules
ISSN14203049
Volume21Issue:7
Abstract

: 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.

KeywordBifidobacteria Proliferation Physicochemical Properties Purple Sweet Potato Resistant Starch Structure Properties
DOI10.3390/molecules21070932
URLView the original
Indexed BySCIE
Language英语
WOS Research AreaBiochemistry & Molecular Biology ; Chemistry
WOS SubjectBiochemistry & Molecular Biology ; Chemistry, Multidisciplinary
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Cited Times [WOS]:15   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
2.Fujian Prov Key Lab Qual Sci & Proc Technol Speci, Fuzhou 350002, Peoples R China
3.Fujian Acad Agr Sci, Inst Agr Engn, Fuzhou 350003, Peoples R China
4.Univ Calabria, Dept Pharm Hlth & Nutr Sci, Via P Bucci, I-87036 Arcavacata Di Rende, CS, Italy
Recommended Citation
GB/T 7714
Zheng Y.,Wang Q.,Li B.,et al. Characterization and prebiotic effect of the resistant starch from purple sweet potato[J]. Molecules,2016,21(7).
APA Zheng Y..,Wang Q..,Li B..,Lin L..,Tundis R..,...&Xiao J..(2016).Characterization and prebiotic effect of the resistant starch from purple sweet potato.Molecules,21(7).
MLA Zheng Y.,et al."Characterization and prebiotic effect of the resistant starch from purple sweet potato".Molecules 21.7(2016).
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