Processing, digestion property and structure characterization of slowly digestible gorgon nut starch

• Published in: Food science and biotechnology 2022, 31(1), , pp.49-59
• Main Authors: Zeng, Jia-cheng, Xiao, Pin-Jian, Ling, Li-Juan, Zhang, Li, Tang, Dao-Bang, Zhang, Qing-Feng, Chen, Ji-Guang, Li, Jing-En, Yin, Zhong-Ping
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Crystal structure; Digestion; Food Science; Gravel; Morphology; Nutrition; Nuts; Parameters; Research Article; Starch; Structural analysis; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-01007-6

Slowly digestible gorgon nut starch (GN-SDS) was prepared by heating–cooling treatment (HCT), meanwhile its morphological and structural features were characterized in detail by SEM, DSC, XRD and IR detection. The optimized parameters of GN-SDS processing were as following: starch milk (20%) was heated at 100 °C for 20 min, and then cooled under 4 °C for 24 h. Under the optimized parameters, the SDS content increased from 20.49 to 61.74%. GN-SDS showed typical SDS characteristics in in vivo digestion with a low postprandial blood glucose. SEM images suggested that GN-S particles changed from uniform regular polyhedron with smooth surface to irregular gravel-like particles with coarse surface and obvious layered structure inside after HCT. The results of SEM, DSC, XRD and IR determination indicated that HCT changed the granule morphology, interior structure, gelatinization temperature and crystal type (A to B-type) of GN-S, and therefore made it hard to be digested accordingly.