In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure

Hang Liu, Lijing Wang, Rong Cao, Huanhuan Fan, Min Wang

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Abstract

High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600 MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS). HHP treatment resulted in CBS granules with more rough surfaces. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. At 120-480 MPa, HHP did not affect the 'A'-type crystalline pattern of CBS. However, at 600 MPa, HHP contributed to a similar 'B'-type pattern. Compared with native starch, HHP-modified CBS samples had lower in vitro hydrolysis, reduced content of rapidly digestible starch, and increased levels of slowly digestible starch and resistant starch. These results revealed that the in vitro digestibility, physicochemical, and structural properties of CBS are effectively modified by HHP.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalCarbohydrate Polymers
Volume144
DOIs
Publication statusPublished - 25 Jun 2016

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Hydrostatic pressure
Starch
Structural properties
Amylose
Swelling
Hydrolysis
Thermodynamic stability
Hardness
Viscosity
Crystalline materials
Processing

Cite this

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title = "In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure",
abstract = "High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600 MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS). HHP treatment resulted in CBS granules with more rough surfaces. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. At 120-480 MPa, HHP did not affect the 'A'-type crystalline pattern of CBS. However, at 600 MPa, HHP contributed to a similar 'B'-type pattern. Compared with native starch, HHP-modified CBS samples had lower in vitro hydrolysis, reduced content of rapidly digestible starch, and increased levels of slowly digestible starch and resistant starch. These results revealed that the in vitro digestibility, physicochemical, and structural properties of CBS are effectively modified by HHP.",
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In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure. / Liu, Hang; Wang, Lijing; Cao, Rong; Fan, Huanhuan; Wang, Min.

In: Carbohydrate Polymers, Vol. 144, 25.06.2016, p. 1-8.

Research output: Contribution to journalArticle

TY - JOUR

T1 - In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure

AU - Liu, Hang

AU - Wang, Lijing

AU - Cao, Rong

AU - Fan, Huanhuan

AU - Wang, Min

PY - 2016/6/25

Y1 - 2016/6/25

N2 - High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600 MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS). HHP treatment resulted in CBS granules with more rough surfaces. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. At 120-480 MPa, HHP did not affect the 'A'-type crystalline pattern of CBS. However, at 600 MPa, HHP contributed to a similar 'B'-type pattern. Compared with native starch, HHP-modified CBS samples had lower in vitro hydrolysis, reduced content of rapidly digestible starch, and increased levels of slowly digestible starch and resistant starch. These results revealed that the in vitro digestibility, physicochemical, and structural properties of CBS are effectively modified by HHP.

AB - High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600 MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS). HHP treatment resulted in CBS granules with more rough surfaces. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. At 120-480 MPa, HHP did not affect the 'A'-type crystalline pattern of CBS. However, at 600 MPa, HHP contributed to a similar 'B'-type pattern. Compared with native starch, HHP-modified CBS samples had lower in vitro hydrolysis, reduced content of rapidly digestible starch, and increased levels of slowly digestible starch and resistant starch. These results revealed that the in vitro digestibility, physicochemical, and structural properties of CBS are effectively modified by HHP.

KW - Abbreviations AMC amylose content

KW - CBS common buckwheat starch

KW - HHP high hydrostatic pressure

KW - RC relative crystallinity

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