通过高压匀质形成的莲子淀粉-甘油单硬脂酸酯复合物的缓慢消化特性。
Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
出版信息
Food Chem. 2018 Jun 30;252:115-125. doi: 10.1016/j.foodchem.2018.01.054. Epub 2018 Jan 6.
Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high-pressure homogenization process, and the effect of high pressure homogenization (HPH) on the slow digestion properties of LS-GMS was investigated. The digestion profiles showed HPH treatment reduced the digestive rate of LS-GMS, and the extent of this change was dependent on homogenized pressure. Scanning electron microscopy displayed HPH treatment change the morphology of LS-GMS, with high pressure producing more compact block-shape structure to resist enzyme digestion. The results of Gel-permeation chromatography and Small-angle X-ray scattering revealed high homogenization pressure impacted molecular weight distribution and semi-crystalline region of complexes, resulting in the formation of new semi-crystalline with repeat unit distance of 16-18 nm and molecular weight distribution of 2.50-2.80 × 10 Da, which displayed strong enzymatic resistance. Differential scanning calorimeter results revealed new semi-crystalline lamellar may originate from type-II complexes that exhibited a high transition temperature.
淀粉-脂质复合物是通过高压匀质法用莲子淀粉（LS）和甘油单硬脂酸酯（GMS）制备的，并研究了高压匀质（HPH）对 LS-GMS 缓慢消化特性的影响。消化曲线表明，HPH 处理降低了 LS-GMS 的消化率，这种变化的程度取决于匀质压力。扫描电子显微镜显示 HPH 处理改变了 LS-GMS 的形态，高压产生更致密的块状结构以抵抗酶的消化。凝胶渗透色谱和小角 X 射线散射的结果表明，高匀质压力影响复合物的分子量分布和半结晶区，导致形成新的半结晶区，其重复单元距离为 16-18nm，分子量分布为 2.50-2.80×10Da，表现出很强的抗酶性。差示扫描量热法结果表明，新的半结晶层可能源于表现出高转变温度的 II 型复合物。
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