Physicochemical properties and in vitro digestibility of starch from naturally air-dried chestnut
Copyright © 2018 Elsevier B.V. All rights reserved..
Naturally air-dried chestnut is a type of traditionally processed chestnut in North China which has a pleasant flavor. After air drying at room temperature and low-air humidity for two wk, the moisture, total starch content and starch relative crystallinity decreased, while the content of water-soluble sugar and amylose increased because of the dehydration and the hydrolysis of endogenous amylase. The Fourier transform infrared (FTIR) spectroscopy ratio of 1047/1022 cm-1 and the relative area of the Raman spectrum peak at 480/865 cm-1 of air-dried chestnut starch decreased in the first two wk and then increased, while the full width at half-maximum height (FWHH) of the Raman spectrum peak at 480 cm-1 showed the opposite tendency. Crystallinity had a positive correlation with the springiness and chewiness, and was negatively correlated with the estimated glycemic index (eGI). The eGI of air-dried starch was lower than those of roasted or boiled starch, which indicated that naturally air-dried chestnut with low digestibility is a good alternative to thermally processed chestnut.
Medienart: |
E-Artikel |
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Erscheinungsjahr: |
2018 |
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Erschienen: |
2018 |
Enthalten in: |
Zur Gesamtaufnahme - volume:117 |
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Enthalten in: |
International journal of biological macromolecules - 117(2018) vom: 01. Okt., Seite 1074-1080 |
Sprache: |
Englisch |
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Beteiligte Personen: |
Zhao, Jinkai [VerfasserIn] |
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Links: |
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Themen: |
9005-25-8 |
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Anmerkungen: |
Date Completed 14.11.2018 Date Revised 14.11.2018 published: Print-Electronic Citation Status MEDLINE |
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doi: |
10.1016/j.ijbiomac.2018.06.034 |
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funding: |
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Förderinstitution / Projekttitel: |
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PPN (Katalog-ID): |
NLM285347292 |
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520 | |a Copyright © 2018 Elsevier B.V. All rights reserved. | ||
520 | |a Naturally air-dried chestnut is a type of traditionally processed chestnut in North China which has a pleasant flavor. After air drying at room temperature and low-air humidity for two wk, the moisture, total starch content and starch relative crystallinity decreased, while the content of water-soluble sugar and amylose increased because of the dehydration and the hydrolysis of endogenous amylase. The Fourier transform infrared (FTIR) spectroscopy ratio of 1047/1022 cm-1 and the relative area of the Raman spectrum peak at 480/865 cm-1 of air-dried chestnut starch decreased in the first two wk and then increased, while the full width at half-maximum height (FWHH) of the Raman spectrum peak at 480 cm-1 showed the opposite tendency. Crystallinity had a positive correlation with the springiness and chewiness, and was negatively correlated with the estimated glycemic index (eGI). The eGI of air-dried starch was lower than those of roasted or boiled starch, which indicated that naturally air-dried chestnut with low digestibility is a good alternative to thermally processed chestnut | ||
650 | 4 | |a Journal Article | |
650 | 4 | |a Chestnut starch | |
650 | 4 | |a Crystallinity | |
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700 | 1 | |a Liu, Lingling |e verfasserin |4 aut | |
700 | 1 | |a Ouyang, Jie |e verfasserin |4 aut | |
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