Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment

Abstract

The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave preand post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to determine the structural properties of starch. FT-IR and XRD spectra implied that MW and HMT destroyed the double helices and crystalline structure of potato starch. The relative crystallinity of modified starch granules (15.17-18.17%) was lower than that of native starch (19.39%). In the case of physicochemical properties, the modified starches had higher pasting temperature (68.8-93.0°C) and setback viscosity (807-3168 cP), but lower peak viscosity (1315-3662 cP) and breakdown viscosity (17.3-78.3 cP) than that of native potato starch, which were 68.5°C, 496 cP, 6598 cP and 2526 cP, respectively. The HMT and MW modifications significantly increased the content of slowly digestible starch and resistant starch. The resistant starch content of starch obtained by HMT combined with MW post-treatment was significantly higher than that of starch obtained by HMT combined with MW pre-treatment and single HMT. These results may promote good understanding of the effects of HMT combined with MW pre-and post-treatment on physicochemical properties and digestibility of potato starch, and wide utilization of microwave and heat-moisture techniques in starch modification.

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

“…In previous our researches (Deng et al, 2021a(Deng et al, , 2022b, potato starch was modified by heat-moisture treatment (HMT) and microwave treatment (MW), and the results indicated that both HMT and MW could increase the SDS content and RS content of potato starch. Therefore, the addition of HMT modified potato starch(HMTS)or MW modified potato starch (MWS) is beneficial to the improvement of noodle quality.…”

Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread

“…The limitations of this study are that this research is only at the stage of small-scale laboratory experiment, therefore, if the CSB products of this study are applied to commercial applications, further verification experiments are need. In addition, the overall acceptability of products is a subjective testing, and sensory panel members of this study were only the postgraduate students and the stuff (ages of [20][21][22][23][24][25][26][27][28][29][30][31][32][33][34][35] of the Department of Food Science and Technology. Thus, a large number of sensory evaluations should be carried out before commercial applications to reduce the influence of individual preferences on sensory evaluation results and sensory evaluation members should cover adults of all ages.…”

“…In previous our researches [28,29], potato starch was modified by HMT and MW, and the results indicated that both HMT and MW could increase the SDS content and RS content of potato starch. Therefore, the addition of HMT modified potato starch (HMTS) or MW modified potato starch (MWS) is beneficial to the improvement of CSB quality or the nutrition.…”

“…MW modified potato starch (MWS) was prepared as the method previously reported by [29]. Briefly, adjusted the moisture content of native potato starches to 25 % and then equilibrated the starch sample at 25 C for 24 h. After that, the equilibrated the starch sample was placed flat into…”