Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 236 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040522

Effect of microwave modification on structure and digestibility of chestnut starch

  • WEN Xi ,
  • ZHANG Xixun ,
  • LIU Chang ,
  • SHEN Fang
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  • 1(College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China)
    2(Engineering Research Center of Chestnut Industry Technology, Ministry of Education, Qinhuangdao 066000, China)

Received date: 2024-07-19

  Revised date: 2024-09-03

  Online published: 2025-07-11

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Abstract

This study aimed to investigate the effects of microwave treatment of chestnut starch with different water content at high power (800 W) and long time (150 s) on its structural properties, physicochemical properties, and digestibility.The structure of chestnut starch was characterized by scanning electron microscopy, X-ray diffractometer, Fourier infrared spectrometer, and laser particle size analyzer.Results showed that the surface of starch was damaged and dented after microwave treatment, the particle size of starch increased, and the crystallinity decreased significantly after microwave treatment.When the water content was less than 45%, the crystallinity, order, and digestibility of starch increased with the increase of water content, while when the water content was more than 55%, the starch structure was destroyed and the crystallinity and order decreased significantly.Microwave treatment reduced amylose, increased the stability of hot paste, deteriorated the stability of cold paste, and increased the aging degree.The content of raw starch resistant starch (RS) in chestnut was 78.4%.After microwave treatment, it was found that the RS content first increased and then decreased with the increase of water content.When the water content was 45%, the highest RS content was 66.8%.The results showed that microwave treatment had significant effects on the structure, physicochemical and digestive properties of chestnut starch.

Key words： chestnut starch; microwave treatment; structural properties; physicochemical properties; in vitro digestibility

Cite this article

WEN Xi , ZHANG Xixun , LIU Chang , SHEN Fang . Effect of microwave modification on structure and digestibility of chestnut starch[J]. Food and Fermentation Industries, 2025 , 51(12) : 236 -241 . DOI: 10.13995/j.cnki.11-1802/ts.040522

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