- Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch.
Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch.
Carbohydrate polymers (2017-02-13)
Xiaoyan Tan, Xiaoxi Li, Ling Chen, Fengwei Xie, Lin Li, Jidong Huang
PMID28189241
摘要
Breadfruit starch was subjected to heat-moisture treatment (HMT) at different moisture content (MC). HMT did not apparently change the starch granule morphology but decreased the molecular weight and increased the amylose content. With increased MC, HMT transformed the crystalline structure (B→A+B→A) and decreased the relative crystallinity. With ≥25% MC, the scattering peak at ca. 0.6nm