多频超声诱导淀粉-亚油酸复合物的物化性质及消化机制。
Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound.
机构信息
School of Food and Biological Engineering, Jiangsu University, Zhenjiang.
Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, South Korea; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000 Pakistan; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.
出版信息
Food Chem. 2021 Dec 1;364:130392. doi: 10.1016/j.foodchem.2021.130392. Epub 2021 Jun 17.
The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch , and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.
研究了多频（单频：20 kHz、40 kHz、60 kHz；双频：20/40 kHz、40/60 kHz、20/60 kHz；三频：20/40/60 kHz）对箭头薯蓣淀粉-亚油酸（AS-LA）复合物理化性质和体外消化率的影响。复合物指数和傅里叶变换红外（FTIR）分析表明，超声处理可能有助于以超声频率依赖的方式形成 AS-LA 复合物。扫描电子显微镜（SEM）照片显示，不同的超声频率导致 AS-LA 复合物中存在致密的网络结构。X 射线衍射（XRD）显示出 V 型结晶结构，结晶度增加。与箭头薯蓣淀粉相比，在各种超声频率下，AS-LA 中的快速消化淀粉含量减少，抗性淀粉含量增加，这是由于箭头薯蓣淀粉和亚油酸分子相互作用，抑制了进一步的结合能力。作为一种非热技术，超声可有效用于制备淀粉-脂质复合物，在功能性食品和药物传递系统中有很大的应用潜力。
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