Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch.

@article{Li2019EffectsOD,
  title={Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch.},
  author={Meng-Na Li and Bao Zhang and Ying Xie and Han-qing Chen},
  journal={Food chemistry},
  year={2019},
  volume={294},
  pages={
          440-447
        }
}
In this study, wheat starch (WS) was firstly debranched with pullulanase (PUL) and then subjected to repeated heat-moisture treatments (RHMT). The effects of PUL and RHMT on the structure, physicochemical properties and in vitro digestibility of WS were investigated. The proton nuclear magnetic resonance spectroscopy confirmed that the ratio of α-1,6 glycosidic linkage decreased. Raman and Fourier transform-infrared spectroscopy demonstrated that more ordered structure of starch was formed… CONTINUE READING