In this study, potato starch (PS) was complexed with soybean peptides (SPTs) with different molecular weights under heat moisture treatment (HMT) at different moisture contents. The results showed that PSSPT complexes formed under HMT were characterised by weaker and fuzzier polarised cross patterns, and more agglomerates. After HMT, higher gelatinisation temperatures and lower enthalpies were observed for PSSPT complexes. In particular, higher gelatinisation temperatures were observed when moisture levels were higher during HMT. Compared with physically mixed counterparts, the PSSPT complexes under HMT displayed higher pasting temperatures and lower swelling power, and peak viscosity. Higher moisture content during HMT led to a less thermodynamically stable B-polymorphic structure converting to a more stable A-type polymorph. Higher SDS content was found in the PSSPT complexes subjected to HMT with lower moisture content, while relatively higher RS content was associated with higher moisture content of HMT. These results could be attributed to restructuring...
Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch-soybean peptide complexes.
Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, Dongguan University of Technology, Dongguan, 523808 China. E-mail firstname.lastname@example.org
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Xu Chen, Yuge Zhang, Huabin Zhao, Liyun Chen, Yan Zeng, Zhili Liang, Jie Zhu, Lin Li; Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch-soybean peptide complexes.. IFIS Food and Health Sciences Database 2022; doi:
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