College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
China Tobacco Jiangsu Industrial Co., Ltd., Nanjing 210019, China.
Int J Biol Macromol. 2022 Aug 1;214:439-445. doi: 10.1016/j.ijbiomac.2022.06.133. Epub 2022 Jun 22.
Amylose-oleic acid complexes (AOA) were exposed to microwave heat-moisture treatment (M-HMT) with different moisture content (MC), and the variations in structures and digestibility were investigated. M-HMT caused the dissociation of helical structures and destruction of short-range molecular order of AOA. Meanwhile, the molecules of amylose and oleic acid rearranged and more amylose-oleic acid complexes were formed during M-HMT, the complexing index of AOA was increased from 25.41 % to 41.20 % when treating at 35 % MC. Moreover, the relative content of single helix increased with increasing MC, resulting in higher V-type relative crystallinity. With ≥30 % MC, the treated complexes showed greater thermostability than that of original AOA. The treatment increased the enzymatic digestibility of AOA, and sample treated with 35 % MC had the highest resistant starch content of 82.33 %, which was 17.96 % higher than that of native AOA. The improved enzyme resistance should be correlated to increased molecular interplay and formation of amylose-oleic acid complexes.
直链淀粉-油酸复合物（AOA）经不同水分含量（MC）的微波湿热处理（M-HMT）暴露后，其结构和消化率发生了变化。M-HMT 导致 AOA 的螺旋结构解体和短程分子有序性破坏。同时，直链淀粉和油酸分子重排，在 M-HMT 过程中形成更多的直链淀粉-油酸复合物，复合物指数从 25.41%增加到 41.20%，当处理水分含量为 35%时。此外，随着 MC 的增加，单螺旋的相对含量增加，导致 V 型相对结晶度增加。当 MC 含量≥30%时，处理后的复合物比原 AOA 具有更高的热稳定性。处理增加了 AOA 的酶消化率，且在 35%MC 处理下的抗性淀粉含量最高，为 82.33%，比原 AOA 高 17.96%。酶抗性的提高应与分子相互作用的增加和直链淀粉-油酸复合物的形成有关。
