title: In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure.
abstract: High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS). HHP treatment resulted in CBS granules with more rough surfaces. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. At 120-480MPa, HHP did not affect the 'A'-type crystalline pattern of CBS. However, at 600MPa, HHP contributed to a similar 'B'-type pattern. Compared with native starch, HHP-modified CBS samples had lower in vitro hydrolysis, reduced content of rapidly digestible starch, and increased levels of slowly digestible starch and resistant starch. These results revealed that the in vitro digestibility, physicochemical, and structural properties of CBS are effectively modified by HHP.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; School of Biomedical Science, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: lhhyyf123@163.com.
authors.forename: Hang
authors.initials: H
authors.lastname: Liu
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: 1321682432@qq.com.
authors.forename: Lijing
authors.initials: L
authors.lastname: Wang
authors.affiliation: College of Science, Northwest A&F University, Yangling 712100, PR China. Electronic address: 695941049@qq.com.
authors.forename: Rong
authors.initials: R
authors.lastname: Cao
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: 1422305224@qq.com.
authors.forename: Huanhuan
authors.initials: H
authors.lastname: Fan
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: wangmin20050606@163.com.
authors.forename: Min
authors.initials: M
authors.lastname: Wang
mesh_terms: D000687:Amylopectin / Q000737:chemistry* / Q000302:isolation & purification; D000688:Amylose / Q000737:chemistry* / Q000302:isolation & purification; D000818:Animals; D019612:Fagopyrum / Q000737:chemistry*; D005782:Gels; D005087:Glucan 1,4-alpha-Glucosidase / Q000737:chemistry; D006868:Hydrolysis; D006874:Hydrostatic Pressure; D010434:Pepsin A / Q000737:chemistry; D012995:Solubility; D013552:Swine; D013696:Temperature; D014783:Viscosity; D000516:alpha-Amylases / Q000737:chemistry
chemical_list: D005782:Gels; D000688:Amylose; D000687:Amylopectin; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase; D010434:Pepsin A
keywords: Common buckwheat starch; High hydrostatic pressure; In vitro digestibility; Physicochemical properties; Texture