TY - JOUR
T1 - Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content
AU - Ma, Mengting
AU - Liu, Yi
AU - Chen, Xiaojing
AU - Brennan, Charles
AU - Xu, Xianming
AU - Sui, Zhongquan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2020
PY - 2020/12/15
Y1 - 2020/12/15
N2 - In this study, waxy or normal potato starches (WPS or NPS) were blended with waxy, low-amylose or high-amylose rice starch (WRS, LARS or HARS) in different ratios (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). Pasting profiles of blends were additively between those of the component starches separately except for some mixtures of WRS and potato starches. Twin or even three gelatinization peaks were observed for potato-WRS or potato-HARS blend, while only one peak was observed in potato-LARS blend. Addition of WRS enhanced the nutritional profile of blends containing WPS by decreasing the rapidly digestible starch level. Microscopy revealed that addition of WRS was beneficial for the development of dense and compact structure of gels of blends compared with their counterparts, which may be because few amylose chains leached to inhibit the interaction between swollen potato and rice starch granules. Besides, peak, trough, breakdown and final viscosity as well as gelatinization enthalpy showed significantly negative correlations with amylose leaching. Non-additive behaviours were observed for properties, but more independent behaviour was observed between potato starch and LARS or HARS. Results suggested that properties of blends of potato and rice starches differing in amylose content varied through different extents of amylose leaching.
AB - In this study, waxy or normal potato starches (WPS or NPS) were blended with waxy, low-amylose or high-amylose rice starch (WRS, LARS or HARS) in different ratios (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). Pasting profiles of blends were additively between those of the component starches separately except for some mixtures of WRS and potato starches. Twin or even three gelatinization peaks were observed for potato-WRS or potato-HARS blend, while only one peak was observed in potato-LARS blend. Addition of WRS enhanced the nutritional profile of blends containing WPS by decreasing the rapidly digestible starch level. Microscopy revealed that addition of WRS was beneficial for the development of dense and compact structure of gels of blends compared with their counterparts, which may be because few amylose chains leached to inhibit the interaction between swollen potato and rice starch granules. Besides, peak, trough, breakdown and final viscosity as well as gelatinization enthalpy showed significantly negative correlations with amylose leaching. Non-additive behaviours were observed for properties, but more independent behaviour was observed between potato starch and LARS or HARS. Results suggested that properties of blends of potato and rice starches differing in amylose content varied through different extents of amylose leaching.
KW - Amylose leaching
KW - Gelatinization
KW - Nonadditive effect
KW - Starch mixture
KW - Waxy starch
UR - http://www.scopus.com/inward/record.url?scp=85091907565&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2020.09.189
DO - 10.1016/j.ijbiomac.2020.09.189
M3 - 文章
C2 - 32980408
AN - SCOPUS:85091907565
SN - 0141-8130
VL - 165
SP - 321
EP - 332
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -