Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch

• Published in: Food chemistry Vol. 256; pp. 413 - 418
• Main Authors: Lv, Qing-Qing, Li, Gao-Yang, Xie, Qiu-Tao, Zhang, Bao, Li, Xiao-Min, Pan, Yi, Chen, Han-Qing
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.08.2018
• Subjects: digestibility; gelatinization temperature; Heat-moisture treatment; hot water treatment; Octenyl succinic anhydride; scanning electron microscopy; starch; Sweet potato starch; swelling (materials); X-ray diffraction; Sweet potato starch; Heat-moisture treatment; Octenyl succinic anhydride

•The HOSA-SPS with different DS was prepared by prior modification with HMT.•The DS of HOSA-SPS was higher than that of OSA-SPS in the same reaction condition.•HMT resulted in a crystalline transformation from C- to A-type.•The To, Tp, Tc and ΔH of OSA-8 and HOSA-8 were lower than those of NSPS and...