马铃薯细胞中淀粉的回生：结构与体外消化模式。
Starch retrogradation in potato cells: Structure and in vitro digestion paradigm.
机构信息
SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
出版信息
Carbohydr Polym. 2022 Jun 15;286:119261. doi: 10.1016/j.carbpol.2022.119261. Epub 2022 Feb 23.
The consumption of foods with intact cellular structure is recognized to lower the glycemic index. Studies have focused on the gelatinization and digestibility of starch in intact cells. However, the effects of intact cells on starch retrogradation and digestibility are still unclear. Mild acid and alkali soaking were used to isolate intact potato cells and hydrothermal treatment (73 °C for 30 min) followed by retrogradation (4 °C for 0-15 days). The retrogradation period of 0-15 days increased the crystallinity and enthalpy change, while decreased the digestion rate and extent in potato cell and starch ghost samples. Furthermore, the existence of cell wall (potato cell) lowered the starch digestion rate and extent than potato starch ghost. It was concluded that the ghost structure is the main factor that controls the starch retrogradation, whereas the intact cell wall structure provides the barrier for starch digestion and protects the ghost structure.
完整细胞结构的食物的消耗被认为可以降低血糖指数。研究主要集中在完整细胞中淀粉的糊化和消化率上。然而，完整细胞对淀粉回生和消化率的影响仍不清楚。采用温和的酸碱浸泡法分离完整的土豆细胞，然后进行水热处理（73°C 处理 30min），再进行回生（4°C 回生 0-15 天）。在 0-15 天的回生期内，增加了结晶度和焓变，而降低了土豆细胞和淀粉幽灵样品的消化率和消化程度。此外，细胞壁（土豆细胞）的存在降低了淀粉的消化率和消化程度，低于土豆淀粉幽灵。结论是，幽灵结构是控制淀粉回生的主要因素，而完整的细胞壁结构为淀粉消化提供了障碍，并保护了幽灵结构。
Zotero 插件