The effect of heat-moisture treatment conditions on the structure properties and functionalities of potato starch

Authors

  • Chunli Deng Sumy National Agrarian University, Department of Food Technology, Herasyma Kondratieva str., 160, Sumy 40021, Ukraine; College of Food and Biological Engineering Hezhou University No.18, Xihuan Road, Hezhou 542899, Guangxi, P.R.China, Contact tel.:(0086)18277445653, https://orcid.org/0000-0003-1116-7407
  • Oksana Melnyk Sumy National Agrarian University, Department of Food Technology, Herasyma Kondratieva str., 160, Sumy 40021, Ukraine, Contact tel.: +38-096-432-8072 https://orcid.org/0000-0002-9201-7955
  • Yanghe Luo Institute of Food Science and Engineering Technology, Hezhou University, No.18, Xihuan Road, Hezhou 542899, Guangxi, P.R.China, Contact tel.:(0086) 774-5228635

DOI:

https://doi.org/10.5219/1647

Keywords:

potato starch, heat moisture treatment, structures properties, physicochemical properties, in vitro digestibility

Abstract

Potato starch was modified via heat-moisture treatment (HMT) under various reaction conditions. The effect of HMT on structural, physicochemical, and in vitro digestibility were investigated. HMT led to the rupture, adhesion and partial gelatinization, and agglomeration of the granules which surface became rougher, thereby increasing the particle size and resulting in the hollow structure located at the hilum of potato starch granules. XRD results showed an increased relative crystallinity and transformed crystalline structure from B-type to C-type with the extension of heat moisture treatment. FTIR spectroscopy results indicated that HMT might cause additional interactions between amylose-amylose, and/or amylose-amylopectin and/or amylopectin-amylopectin chains, which eventually leads to the increase of the mass of the carbonyl group and a hydroxyl group. HMT significantly decreased the peak viscosity, hold viscosity, and breakdown viscosity of starch, while the gelatinization temperature increased. The tHMT1, THMT100, and CHMT15 had the lowest content of RDS and there was no significant difference between the three samples, that is these three samples had the highest total content of SDS and RS.

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Published

2021-09-17

How to Cite

Deng, C., Melnyk, O., & Luo, Y. (2021). The effect of heat-moisture treatment conditions on the structure properties and functionalities of potato starch. Potravinarstvo Slovak Journal of Food Sciences, 15, 824–834. https://doi.org/10.5219/1647