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.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China.
Food Chem Toxicol. 2019 Nov;133:110731. doi: 10.1016/j.fct.2019.110731. Epub 2019 Jul 29.
The effect of chitosan (CS) on the in vitro digestibility and molecular structural properties of lotus seed starch (LS), and the correlation matrix was studied. The addition of CS could delay the hydrolysis of LS due to a increased level of slowly digestible starch (SDS). LS-CS blends exhibited lower pasting viscosity, greater amylose content and higher ordered structure than LS alone. A significant correlation was found between the digestibility and molecular structural properties of LS-CS blends. Rapidly digestible starch content was positively correlated with viscosity and full width at half-maximum height (FWHH) at 480 cm; whereas, SDS content was negatively correlated with setback and FWHH. Moreover, CS concentration was positively related to absorbances at 1047 and 1035 cmand amylose content. The results indicated that the addition of CS could be beneficial to the formation of an ordered molecular structure in LS-CS blends and decreased digestibility in vitro.
研究了壳聚糖（CS）对莲子淀粉（LS）体外消化率和分子结构特性的影响，并进行了相关矩阵分析。CS 的添加由于增加了慢消化淀粉（SDS）的含量，从而延缓了 LS 的水解。LS-CS 共混物的糊化粘度较低，直链淀粉含量较高，有序结构较高。LS-CS 共混物的消化率与分子结构特性之间存在显著相关性。快速消化淀粉含量与 480cm 处的粘度和半峰全宽（FWHH）呈正相关；而 SDS 含量与回生值和 FWHH 呈负相关。此外，CS 浓度与 1047 和 1035cm 处的吸光度以及直链淀粉含量呈正相关。结果表明，CS 的添加有利于 LS-CS 共混物中有序分子结构的形成，并降低了体外消化率。
