title: Multi-scale structure, pasting and digestibility of heat moisture treated red adzuki bean starch.
abstract: The pasting and digestibility of a red adzuki bean starch were simultaneously modulated by heat-moisture treatment (HMT) through altering the multi-scale structure. HMT, especially at high moisture content, could disrupt the granule integrity, semicrystalline lamellae, molecular order (crystallites) and molecular chains. Also, certain rearrangement of starch molecules occurred to form ordered structures with increased thermal stability as shown by DSC. This concomitant disordering and reassembly in the multi-scale structure converted the fractions of resistant starch (RS) and rapidly digestible starch (RDS) into that of slowly digestible starch (SDS). Furthermore, the emergence of thermally-stable orders increased the pasting temperature but suppressed the swelling of granules during heating. Hence, HMT-modified red adzuki starch may serve as a potential thickener/gelling agent with slow digestion rate for various foods.
authors.affiliation: Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Hongwei
authors.initials: H
authors.lastname: Wang
authors.affiliation: Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Zhaoyuan
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Xiaoxi
authors.initials: X
authors.lastname: Li
authors.affiliation: Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China. Electronic address: felchen@scut.edu.cn.
authors.forename: Ling
authors.initials: L
authors.lastname: Chen
authors.affiliation: Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: zhangbj@mail.hzau.edu.cn.
authors.forename: Binjia
authors.initials: B
authors.lastname: Zhang
mesh_terms: D004063:Digestion; D006358:Hot Temperature; D009824:Ointments; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D000070658:Vigna / Q000737:chemistry*
chemical_list: D009824:Ointments; D013213:Starch
keywords: Heat moisture treatment; In vitro digestibility; Starch