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《Transactions of the Chinese Society for Agricultural Machinery》 2013-08
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Probiotic Functions and Structure Changes of Recrystallised Sweet Potato Starches Before and After in Vitro Digestion

Xie Tao Zhang Shuyuan Wang Meigui Nie Chaonan Liu Hui(College of Chemical Engineering,Hunan Institute of Engineering,Xiangtan 411104,China)  
The probiotic function and structural properties of recrystallised sweet potato starch before and after in vitro digestion were studied.The results demonstrated that the annealed,temperature-cycled and heat-moisture treated sweet potato starches before and after in vitro digestion could resist the degradation of tract enzymes and selectively promoted the proliferation of Lactobacillus,Bifidobacterium,Fecal streptococci and Clostridium septicum in human feces.Compared with the annealed,temperature-cycled and heat-moisture treated sweet potato starches,the digested annealed,temperature-cycled and heatmoisture treated sweet potato starches possessed the more stable structure as well as the higher selective proliferation of probiotics.Therefore,the recrystallised sweet potato starches could accord with the conditions of prebiotic,and be further studied as the new prebiotic product.
【Fund】: 国家级大学生创新创业训练计划资助项目(教高司函[2013]8号);; 湖南省自然科学基金资助项目(11JJ6009)
【CateGory Index】: TS235.2
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