School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China.
J Agric Food Chem. 2022 Mar 16;70(10):3289-3299. doi: 10.1021/acs.jafc.1c07861. Epub 2022 Mar 8.
Despite being a promising butyrate carrier, butyrylated starch remains poorly understood in terms of the correlation between starch structure and fermentation characteristics. Herein, three butyrylated starches derived from different botanical sources were prepared with a similar degree of substitution. Raman microscopy and water contact angle analysis suggested that a relatively large proportion of butyl group substitutions occurred within the interior of butyrylated waxy maize starch (B-WMS) granules. digestion results showed that branch points provided butyl groups with a specific protection from enzymatic hydrolysis, whereas butyl groups significantly increased the resistant starch content of butyrylated starch. Moreover, the porous morphology with less distributed butyl groups on the granular surface contributed to a faster fermentation rate in B-WMS. The current study reveals the influence of botanical origin on butyl group distribution, which in turn plays a pivotal role in regulating the intestinal digestion and colonic fermentation of butyrylated starch.
尽管丁酰化淀粉是一种很有前途的丁酸盐载体，但就淀粉结构与发酵特性之间的相关性而言，其仍知之甚少。本文采用相似取代度，由三种不同植物来源的淀粉制备了丁酰化淀粉。拉曼显微镜和水接触角分析表明，相对较大比例的丁基取代发生在丁酰化蜡质玉米淀粉（B-WMS）颗粒的内部。消化结果表明，支链点为丁基提供了特定的酶水解保护，而丁基显著增加了丁酰化淀粉的抗性淀粉含量。此外，颗粒表面上分布较少丁基的多孔形貌有助于 B-WMS 更快的发酵速度。本研究揭示了植物来源对丁基分布的影响，而丁基分布反过来又在调节丁酰化淀粉的肠道消化和结肠发酵中起着关键作用。
