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Processing, digestion property and structure characterization of slowly digestible gorgon nut starch

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Abstract

Slowly digestible gorgon nut starch (GN-SDS) was prepared by heating–cooling treatment (HCT), meanwhile its morphological and structural features were characterized in detail by SEM, DSC, XRD and IR detection. The optimized parameters of GN-SDS processing were as following: starch milk (20%) was heated at 100 °C for 20 min, and then cooled under 4 °C for 24 h. Under the optimized parameters, the SDS content increased from 20.49 to 61.74%. GN-SDS showed typical SDS characteristics in in vivo digestion with a low postprandial blood glucose. SEM images suggested that GN-S particles changed from uniform regular polyhedron with smooth surface to irregular gravel-like particles with coarse surface and obvious layered structure inside after HCT. The results of SEM, DSC, XRD and IR determination indicated that HCT changed the granule morphology, interior structure, gelatinization temperature and crystal type (A to B-type) of GN-S, and therefore made it hard to be digested accordingly.

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Acknowledgements

This study was financially supported by National Natural Science Foundation of China (No. 31460436), Jiangxi Provincial Food and Drug Administration (No.2017SP05), and Jiangxi Provincial Natural Science Foundation (20192BAB204004).

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Authors and Affiliations

  1. Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China

    Jia-cheng Zeng, Pin-Jian **ao, Li-Juan Ling, Li Zhang, Qing-Feng Zhang, Ji-Guang Chen, **g-En Li & Zhong-** Yin

  2. Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Sericultural & Agri-Food Research Institute, Guangzhou, 510610, China

    Dao-Bang Tang

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  1. Jia-cheng Zeng
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  2. Pin-Jian **ao
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  3. Li-Juan Ling
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  4. Li Zhang
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  5. Dao-Bang Tang
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  6. Qing-Feng Zhang
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Contributions

JCZ: Methodology, Investigation, Formal analysis, Writing—original draft. PJX: Investigation. LJL: Investigation. LZ: Methodology. DBT: Conceptualization, Methodology. QFZ: Writing-Review & Editing. JGC: Conceptualization, Methodology, Supervision. JEL: Conceptualization, Methodology, Supervision. ZPY: Conceptualization, Methodology, Writing—review & editing, Resources, Supervision, Funding acquisition.

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Correspondence to Zhong-** Yin.

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Zeng, Jc., **ao, PJ., Ling, LJ. et al. Processing, digestion property and structure characterization of slowly digestible gorgon nut starch. Food Sci Biotechnol 31, 49–59 (2022). https://doi.org/10.1007/s10068-021-01007-6

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