Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process.
Starch of dehulled buckwheat grains with a moisture content of 14.5% before and after thermal treatment (160 degrees C/30 min) was used in this study. The crystal structure of buckwheat starch was of the A-type. The thermal process applied elicited slight changes both in infrared spectra and relativ...
| Publicado en: | International Journal of Food Sciences & Nutrition Vol. 60; pp. 140 - 155 |
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| Autores principales: | , , , , , |
| Formato: | research Journal Article |
| Publicado: |
Taylor & Francis Ltd
2009 Suppl 4
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=105168587&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 105168587 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 09637486 IJF jtl: International Journal of Food Sciences & Nutrition issn: 09637486 maglogo: Y pubinfo: dt: 2009 Suppl 4 vid: 60 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 105168587 105168587 NLM19194812 2010620090 10.1080/09637480802641288 NLM19194812 105168587 ppf: 140 ppct: 15 formats: tig: atl: Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process. aug: au: Christa K Soral-Smietana M Lewandowicz G Christa, Karolina Soral-Smietana, Maria Lewandowicz, Grazyna affil: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Department of Functional Properties of Food, Olsztyn, Poland sug: subj: Cereals Food Handling Heat Seeds Glucans Diet, Gluten-Free Dietary Fiber Analysis Dietary Proteins Analysis Functional Food Analysis Glucose Analysis Glucose Metabolism Chemistry, Physical Microscopy, Electron, Scanning Amylases Metabolism Plant Oils Analysis Solubility Spectrophotometry, Infrared Water Analysis X-Rays ab: Starch of dehulled buckwheat grains with a moisture content of 14.5% before and after thermal treatment (160 degrees C/30 min) was used in this study. The crystal structure of buckwheat starch was of the A-type. The thermal process applied elicited slight changes both in infrared spectra and relative crystallinity on X-ray diffraction patterns. The scanning electron microscopy studies demonstrated polygonal and irregular shape of starch granules. After the thermal treatment, some breakings or conglomerates were noticed on the granules. The roasting process also affected a decrease in the swelling power and solubility. The release of glucose and changes in resistant starch after partial hydrolysis by pancreatic alpha-amylase and other intestinal enzymes were analysed as well. The scanning electron microscopy visualization indicated significant susceptibility of buckwheat starch at the beginning (0.5 h) and during 6 h in vitro amylolysis. pubtype: Academic Journal doctype: research Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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