High pressure processing manipulated buckwheat antioxidant activity, anti-adipogenic properties and starch digestibility》.pdf

Journal of Cereal Science 66 (2015) 31 e36 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: /locate/jcs High pressure processing manipulated buckwheat antioxidant activity, anti-adipogenic properties and starch digestibility Zhongkai Zhou a, b, *, Xiaochong Ren a, Fang Wang a, Jing Li a, Xu Si a, Ruge Cao a, Rui Yang a, Padraig Strappe b, Chris Blanchard b a Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China b ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2678, Australia a r t i c l e i n f o a b s t r a c t Article history: Effect of high pressure processing (HPP) on buckwheat nutritional properties is investigated in this study. Received 4 June 2015 The results indicated that the digestion of buckwheat starches of untreated and HPP treated at room Received in revised form temperature (RT) showed an “internal corrosion” pattern. However, an “exocorrosion” digestion behavior 24 August 2015 was observed for the starches of HPP treated sample at 45 C, which might be due to the formation of Accepted 13 September 2015 amyloseelipid complexes during the process as revealed by X-ray diffraction (XRD). HPP treatment at Available online 16 September 2015