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Molecules 2016, 21(7), 932; doi:10.3390/molecules21070932

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

1
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China
3
Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou 350003, China
4
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Rende (CS), Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 18 June 2016 / Revised: 9 July 2016 / Accepted: 12 July 2016 / Published: 19 July 2016
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Abstract

Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch. View Full-Text
Keywords: purple sweet potato; resistant starch; physicochemical properties; structure properties; bifidobacteria proliferation purple sweet potato; resistant starch; physicochemical properties; structure properties; bifidobacteria proliferation
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Zheng, Y.; Wang, Q.; Li, B.; Lin, L.; Tundis, R.; Loizzo, M.R.; Zheng, B.; Xiao, J. Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato. Molecules 2016, 21, 932.

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