National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Ultrason Sonochem. 2021 Jan;70:105350. doi: 10.1016/j.ultsonch.2020.105350. Epub 2020 Sep 17.
Chemically modified starch (RS4) was commercially available as a food ingredient, however, there was a lack of knowledge on how ultrasonic treatment (non-thermal technology) modulated the enzymatic resistance of RS4. In this study, structural change of RS4 during ultrasonic treatment and its resulting digestibility was investigated. Results from scanning electron microscopy, particle size analysis, chemical composition analysis, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that ultrasonic treatment remained the granule morphology, increased the apparent amylose content, reduced the particle size, destroyed the crystalline structure, decreased the helical orders, but enhanced the short-range molecular orders of ultrasonic-processed RS4. In vitro digestibility analysis showed that the total content of rapidly digestible starch and slowly digestible starch was increased, whereas the content of resistant starch was decreased. Overall, ultrasonic treatment substantially reduced the enzymatic resistance of RS4, indicating that RS4 was not stability against the non-thermal processing technology of ultrasonic treatment.
化学改性淀粉（RS4）可作为食品成分商购，但人们对超声处理（非热技术）如何调节 RS4 的抗酶性知之甚少。本研究考察了超声处理过程中 RS4 的结构变化及其消化率。扫描电子显微镜、粒度分析、化学成分分析、X 射线衍射、差示扫描量热法和傅里叶变换红外光谱的结果表明，超声处理保持了颗粒形态，增加了直链淀粉含量，减小了粒径，破坏了结晶结构，降低了螺旋序，但增强了超声处理 RS4 的短程分子有序性。体外消化分析表明，快速消化淀粉和缓慢消化淀粉的总量增加，而抗性淀粉的含量减少。总的来说，超声处理大大降低了 RS4 的抗酶性，表明 RS4 对超声处理的非热加工技术不稳定。
