Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian Minzu University, 18 Liaohe Road West, Dalian Economic and Technological Development Zone, Dalian 116600, China; College of Life Sciences, Dalian Minzu University, 18 Liaohe Road West, Dalian Economic and Technological Development Zone, Dalian 116600, China.
Food Chem. 2018 Mar 1;242:421-426. doi: 10.1016/j.foodchem.2017.09.073. Epub 2017 Sep 15.
The digestibility and molecular structure of corn starch mixed with amino acid modified by low-pressure treatment (LPT) was investigated. Amino acid induced a significant increase in the slowly digestible starch (SDS) and decrease in the rapidly digestible starch (RDS) after LPT. The reason is the formation of ester bond between the molecular chains of amino acid and starch. Low pressure treatment altered greatly the morphology of corn starch mixed with or without amino acid. After LPT, less ordered Maltese and more granule fragments were observed for starch-amino acid complex. An increase in size distribution was obvious after LPT and the size distribution curves provided from a new variety. We found that higher enthalpy and relative crystallinity of the starch-amino acid complex were associated with a higher SDS content. It can be inferred that LPT had a greater impact on the digestion and structural characterization of corn starch mixed with amino acids.
研究了低压处理（LPT）后与氨基酸混合的玉米淀粉的消化率和分子结构。氨基酸诱导 LPT 后缓慢消化淀粉（SDS）显著增加，快速消化淀粉（RDS）减少。原因是氨基酸和淀粉分子链之间形成了酯键。低压处理极大地改变了含有或不含有氨基酸的玉米淀粉的形态。经过 LPT 后，淀粉-氨基酸复合物中较少的有序 Maltese 和更多的颗粒碎片。LPT 后粒径分布明显增加，新出现的品种提供了粒径分布曲线。我们发现，淀粉-氨基酸复合物的焓和相对结晶度越高，SDS 含量越高。可以推断，LPT 对与氨基酸混合的玉米淀粉的消化和结构特性有更大的影响。
