College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial 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 350002, China.
Int J Biol Macromol. 2022 Apr 15;204:215-223. doi: 10.1016/j.ijbiomac.2022.01.160. Epub 2022 Jan 30.
The objective of this paper was to investigate the formation and digestive properties of lotus seed starch-glycerin monostearate complexes (LSG) formed by freeze-thaw pretreatment and microfluidization. The results showed that the preparation of LSG with six freeze-thaw cycles at 60 MPa had the highest complex index (69.92%). The formation of LSG led to the conversion of the crystalline pattern of lotus seed starch from C-type to V-type and increased the proportion of the microcrystalline region. In addition, the digestive results indicated that LSG had a high resistance to digestive enzymes, which was conducive to increasing the content of resistant starch. Based on the above investigation, the formation and digestive properties showed that the appropriate number of freeze-thaw cycles of pretreatment could facilitate the complexation of starch and lipid under low-pressure microfluidization, which made for the directional regulation of helical conformation and anti-digestion.
本文旨在研究通过冻融预处理和微射流处理形成的莲籽淀粉-甘油单硬脂酸酯复合物（LSG）的形成和消化特性。结果表明，在 60 MPa 下进行六次冻融循环制备的 LSG 具有最高的复合物指数（69.92%）。LSG 的形成导致莲籽淀粉的结晶形态从 C 型转变为 V 型，并增加了微晶区的比例。此外，消化结果表明，LSG 对消化酶具有较高的抗性，有利于增加抗性淀粉的含量。基于上述研究，形成和消化特性表明，适当数量的冻融预处理循环可以在低压微射流下促进淀粉和脂质的复合，有利于螺旋构象的定向调控和抗消化。
