High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam ( Dioscorea Opposita Thunb.) Starch

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the...

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Bibliographic Details
Published in:Current topics in nutraceuticals research 2019-05, Vol.18 (1), p.10-15
Main Authors: Yi-Wei, Wang, Yong-Zhao, He, Feng-Ping, An, Qun, Huang, Feng, Zeng, Hong-Bo, Song
Format: Article
Language:English
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Summary:In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.
ISSN:1540-7535
DOI:10.37290/ctnr2641-452X.18:10-15