Journal of South China University of Technology (Natural Science Edition) ›› 2018, Vol. 46 ›› Issue (11): 9-15,38.doi: 10.3969/j.issn.1000-565X.2018.11.002

• Food Science & Technology • Previous Articles     Next Articles

Effects of Edible 0il and Heating Methods on the Structure and in Vitro Digestibility of Wheat starch

HUANG Qiang1， 2 DING Li1， 2 SHU Qin1， 2 LI Ping1，2 GUAN Nannan1，2 ZHANG Bin1， 2    

  1. 1． School of Food Science and Engineering∥Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety，South China University of Technology，Guangzhou 510640，Guangdong，China;
    2． Zhuhai Institute of Modern Industrial Innovation，South China University of Technology，Zhuhai 519175，Guangdong，China
  • Received:2018-04-27 Revised:2018-07-17 Online:2018-11-25 Published:2018-10-02
  • Contact: 黄强(1976) ，男，博士，教授，主要从事碳水化合物科学与工程研究 E-mail:fechoh@scut.edu.cn
  • About author:黄强(1976) ，男，博士，教授，主要从事碳水化合物科学与工程研究
  • Supported by:
    The National Program on Key Basic Ｒesearch Project of China( 2017YFD0400500) and the National Natural Science Foundation of China( 31701546) 

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Abstract: The effects of common edible oils and heating methods on starch structure and in vitro digestibility of wheat starch were studied. The edible oils such as butter, palm oil and soybean oil were blended with wheat starch at the ratio of 1: 5 (w / w), and then were treated with constant high temperature heating and consecutive heating up respectly to prepare starch-lipid complexes. The lipids content, particle morphology, crystalline structures, thermal properties and in vitro digestibility of the complexes were determined. The results showed that complexed-lipids content of wheat starch increased significantly, and the crystalline structure of wheat starch changed from A type to A+V type after complexed with lipids. Among them, palm oil was easier to form stable complex with wheat starch. Compared with constant high temperature heating treatment, the complexes formed by consecutive heating up treatment were more stable, and the content of slow digestible starch (SDS) and resistant starch (RS) of complexes were significantly increased. After constant high temperature heating treatment, the starch-soybean oil complex showed the highest SDS content (15.8%), while the starch-palm oil complex showed the highest SDS content (16.4%) using consecutive heating up treatment.

Key words: starch-lipid complex, slow digestible starch, resistant starch, edible oil, wheat starch, in vitro digestibility

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