Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Int J Biol Macromol. 2019 Sep 15;137:554-561. doi: 10.1016/j.ijbiomac.2019.06.137. Epub 2019 Jun 20.
To modulate starch digestibility, dry heating combined with annealing treatment was employed to synergistically modulate structure and digestibility of normal maize starch (NMS) and potato starch (PS). Dry heating decreased starch molecular weight and created small molecular fractions with suitable chain length, resulting in starch better rearrangement during annealing treatment. Accordingly, after dry heating combined with annealing treatment starches had the highest pasting temperature, the thinnest and the thickest of crystalline lamellae for NMS and PS, respectively, and the highest ordered structures of cooked-starch compared with single dry heating or annealing modified starches. The results revealed that the synergistic modification altered starch lamellar thickness and increased double helices orders. Thereby, dry heating combined with annealing treated starches exhibited the lowest enzymatic digestibility with increased ca. 7.90% of slowly digestible starch for NMS or elevated ca. 5.04% of resistant starch for PS. The differential changes caused by dry heating combined with annealing treatment between NMS and PS were comprehensively discussed and the difference should result from the different starch crystalline structure and average chain length. This study provides a promising pathway for modulating starch structures and enzymatic digestibility.
为了调节淀粉的消化率，采用干热联合退火处理来协同调节普通玉米淀粉（NMS）和马铃薯淀粉（PS）的结构和消化率。干热处理降低了淀粉的分子量，并产生了具有合适链长的小分子分数，从而导致淀粉在退火处理过程中更好地重排。因此，与单一的干热或退火改性淀粉相比，经过干热联合退火处理的淀粉具有最高的糊化温度、最薄和最厚的 NMS 和 PS 的结晶层以及最高的糊化淀粉有序结构。结果表明，协同改性改变了淀粉层的厚度并增加了双螺旋的有序性。因此，干热联合退火处理的淀粉的酶消化率最低，NMS 的缓慢消化淀粉增加了约 7.90%，PS 的抗性淀粉增加了约 5.04%。本研究全面讨论了干热联合退火处理在 NMS 和 PS 之间引起的差异变化，差异应归因于不同的淀粉结晶结构和平均链长。本研究为调节淀粉结构和酶消化率提供了一种有前途的途径。
