Abstract
In this study, the differences in the modification effects and related mechanisms of different times (20 and 40 min) of autoclaved heat (AH) treatment and different doses (2 and 4 kGy) of electron beam irradiation (EBI) in different sequences of effects on acorn starch were investigated. The results showed that both AH and EBI reduced the amylose content (22.70 to 19.59%) and enthalpy (10.28 to 1.84%) of starch but increased the resistant starch content (53.69 to 64.11%). AH treatment made the crystalline regions of the residual starch granules denser, which was resistant to the action of amylase enzymes. EBI degraded the long chain of starch, which increased the solubility. Notably, EBI pretreatment improves the reactive sites by inducing depolymerization and disorder in starch internal structure, thus increasing the modification extent of AH-modified starch, forming starch with lower viscosity, better hydration, and digestibility resistance, therefore being used as an ingredient for functional foods.
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