Oats do not contain gluten protein, and oat dough structure is formed mainly through the hydrogen bonding of starch and Î²-glucan. As a non-thermal processing technology, high hydrostatic pressure (HHP) is mainly used to modify starch and protein in food processing. This study investigated the effects of HHP treatment on the morphological, structural, thermal, pasting and in vitro digestion properties of oat starch/Î²-glucan mixtures. Results. Showed that Î²-glucan interconnects with amylose through hydrogen bonding and has a protective effect on the crystalline region of oat starch. Effect of HHP treatment on the crystal structure of mixture system goes through crystal structure perfection stage, crystallisation disintegration and gelatinisation stage. After 300-400MPa treatment, the changes in particle surface were not obvious, the phase transition temperature, the Î”Hgel and the PT of mixtures increased, while the particle size, viscosity and BD values decreased. After 500-600MPa treatment, mixtures were completely gelatinised, most of...
Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β-glucan mixtures.
Meili Zhang, College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot, 010018 China. E-mail email@example.com
- Views Icon Views
- Share Icon Share
- Search Site
Jing Zhang, Meili Zhang, Chen Wang, Yakun Zhang, Rong A, Xue Bai, Yuanyuan Zhang, Jiameng Zhang; Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β-glucan mixtures.. IFIS Food and Health Sciences Database 2022; doi:
Download citation file: