Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.
Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India.
Carbohydr Polym. 2020 Dec 15;250:116991. doi: 10.1016/j.carbpol.2020.116991. Epub 2020 Aug 29.
Kithul starch was treated by EN (energetic neutral nitrogen) atoms at 6 W,12 W and 18 W for 15 min and incorporated lauric acid for the development of starch-lauric acid inclusion complexes. EN atoms treatment significantly (p ≤ 0.05) increased the complex index (CI). Severe morphological alterations on the kithul starch granules by EN atoms treatment enhanced starch-lauric acid complex formation. Relative crystallinity of EN atoms treated lauric acid incorporated kithul starch samples increased with plasma power. Moreover, lower pasting property, storage modulus (G'), loss modulus (G''), hardness and higher Tanδ indicated decrease in gelation and retrogradation property. ENL-18 W showed the lowest complex viscosity (Ƞ*). Lauric acid incorporation in EN atoms treated kithul starch reduced in vitro digestibility and significantly (p ≤ 0.05) increased RS (resistant starch). Hence, EN atoms treatment on the kithul starch granules prior to fatty acid incorporation is an effective technique for the development of starch-fatty acid complexes.
金缕梅淀粉在 6 W、12 W 和 18 W 下用 EN（高能中性氮）原子处理 15 分钟，并掺入月桂酸，以开发淀粉-月桂酸包合物。EN 原子处理显著（p ≤ 0.05）提高了复合指数（CI）。EN 原子处理严重改变了金缕梅淀粉颗粒的形态，促进了淀粉-月桂酸复合物的形成。相对结晶度随等离子体功率的增加而增加。此外，较低的糊化特性、储能模量（G'）、损耗模量（G''）、硬度和较高的 Tanδ表明凝胶化和回生特性降低。ENL-18 W 表现出最低的复合黏度（Ƞ*）。金缕梅淀粉中月桂酸的掺入降低了体外消化率，并显著（p ≤ 0.05）增加了 RS（抗性淀粉）。因此，在脂肪酸掺入之前对金缕梅淀粉颗粒进行 EN 原子处理是开发淀粉-脂肪酸复合物的有效技术。
