マイクロ波処理における水分含量がキビデンプンの物理化学的特性およびin vitro消化性に与える影響
This study examined how varying moisture levels during microwave processing alter the structural and digestive characteristics of millet starch. Analytical techniques including Brabender viscometry, FT-IR spectroscopy, DSC, XRD, and SEM were employed to characterize native and microwave-treated samples. Microwave exposure reduced peak viscosity, swelling power, enthalpy of gelatinization, and relative crystallinity, while increasing transparency and the gelatinization temperature range. Enzymatic digestibility in vitro rose substantially, particularly when moisture content exceeded 40%. FT-IR data indicated a shift in hydroxyl group absorption toward lower wavenumbers and reduced band intensities at 1047 and 1022 cm⁻¹, suggesting enhanced intermolecular hydrogen bonding and greater disruption of both crystalline and amorphous regions at higher moisture levels. SEM imaging revealed surface cracks and central cavities on starch granules, with granule morphology progressively deteriorating as moisture increased. These findings indicate that elevated moisture content amplifies the structural modification induced by microwave energy in millet starch.
Higher moisture content during microwave treatment promotes intermolecular hydrogen bonding and accelerates disruption of both crystalline and amorphous regions within starch granules, thereby increasing susceptibility to enzymatic digestion.
This is basic research at the cellular or molecular level. For human application, inhalation is the most promising delivery route, but inhalation carries explosion risk and concentration matters (empirical LFL of 10%; high-concentration devices are not recommended).
See also:
https://h2-papers.org/en/papers/31075330