糊化度对压热改性甘薯泥淀粉特性的影响OA

To further optimize the pressure-heat modification process of sweet potato puree,the effect of gelatinization degree on the starch properties of modified sweet potato puree was investigated by subjecting sweet potato puree with six gelatinization degrees to pressure-heat treatment.The results showed that with the increase in gelatinization degree of sweet potato puree,the contents of slow-digestible starch(SDS)and resistant starch(RS)after pressure-heat modification significantly increased,and the anti-digestibility was significantly enhanced.Pasting property analysis revealed that the viscosity of pressure-heat modified sweet potato puree initially increased and then decreased with in-creasing gelatinization degree.Scanning electron microscopy observations indicated that the irregularity and flakiness of starch granules increased with higher gelatinization degree.Compared with only direct low-temperature retrograda-tion,the pressure-heat modified sweet potato puree exhibited increased RS and SDS contents to varying degrees,higher peak viscosity,lower final viscosity,larger and more irregular starch granules,enhanced aggregation,and im-proved stability.In summary,the gelatinization degree of sweet potato puree significantly influences the digestive properties,pasting properties,and microstructure of pressure-heat modified starch.