2021
DOI: 10.1016/j.ijbiomac.2021.04.015
|View full text |Cite
|
Sign up to set email alerts
|

Effects of heat–moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor)

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

10
18
0

Year Published

2021
2021
2024
2024

Publication Types

Select...
7

Relationship

0
7

Authors

Journals

citations
Cited by 47 publications
(28 citation statements)
references
References 43 publications
10
18
0
Order By: Relevance
“…Similar observations have also been made in other B-type starches of tuber and legume plants under thermal treatments [30,43,44]. The alteration in the crystalline structure of starch might be attributed to the rearrangement of starch chains during the process of HMT [30,43]. Notably, the intensity of a diffraction peak at 2θ angle of ~20 • became gradually stronger in the course of HMT treatment for sbeIIb/Lgc1, suggesting the increasing presence of the starch-lipid complex [29,36], which might be positively related to the increased RS content in the gelatinized HMT rice flour (Figure 1).…”
Section: Crystalline Structuresupporting
confidence: 79%
See 2 more Smart Citations
“…Similar observations have also been made in other B-type starches of tuber and legume plants under thermal treatments [30,43,44]. The alteration in the crystalline structure of starch might be attributed to the rearrangement of starch chains during the process of HMT [30,43]. Notably, the intensity of a diffraction peak at 2θ angle of ~20 • became gradually stronger in the course of HMT treatment for sbeIIb/Lgc1, suggesting the increasing presence of the starch-lipid complex [29,36], which might be positively related to the increased RS content in the gelatinized HMT rice flour (Figure 1).…”
Section: Crystalline Structuresupporting
confidence: 79%
“…Concomitantly, the relative crystallinity of HMT sbeIIb/Lgc1 rice flours gradually increased when the rice flour mass fraction was 90% to 70%. Similar observations have also been made in other B-type starches of tuber and legume plants under thermal treatments [30,43,44]. The alteration in the crystalline structure of starch might be attributed to the rearrangement of starch chains during the process of HMT [30,43].…”
Section: Crystalline Structuresupporting
confidence: 79%
See 1 more Smart Citation
“…Asranudin et al found that the SDS content increased to 4–16% in purple yam flour after heat-moisture treatment combined with bake treatment [ 9 ]. It was reported that the varying effects on SDS content depend on the source of the starch and modification conditions [ 7 ]. In contrast, all treatments reduced the RDS content.…”
Section: Resultsmentioning
confidence: 99%
“…HMT is carried out under restricted moisture level range of 10–30% at a temperature of 90–120 °C for 0.5–16 h [ 6 ]. A series of previous studies reported that HMT reduced the digestion rate and GI value of starch through increasing the slowly digestible starch (SDS) content and resistant starch content (RS), while decreasing the rapidly digestible starch (RDS) content [ 7 , 8 ]. HMT was also found to change the physicochemical property of starch, such as decreasing the relative crystallinity, changing the starch type from B to A, decreasing the swelling capacity and solubility, increasing the phase transition temperature, and widening the gelatinization temperature ranges [ 9 ].…”
Section: Introductionmentioning
confidence: 99%