Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Carbohydr Polym. 2022 Oct 1;293:119745. doi: 10.1016/j.carbpol.2022.119745. Epub 2022 Jun 21.
The addition of amino acids (AAs) including glycine (Gly), lysine (Lys) and glutamic acid (Glu) with different concentrations on starch morphological, physicochemical and in vitro digestion properties were studied. While AAs showed no effects on neither morphology nor crystalline characters, they all significantly influenced the starch relative crystallinity and swelling capacity in an order of Glu > Lys > Gly. For all samples, both fastly- and slowly- digestible starch fractions (S and S) were observed. While Glu and Gly increased S content with a faster digestion rate, they reduced S content with a slower digestion rate. On contrary, Lys reduced S content and the digestion rate of S. The inhibitory effects of AAs on starch retrogradation and enzyme activities, the acidic environment and Maillard reaction between starch phosphate monoester and Lys are responsible for altered starch digestibility. This study betters our understanding concerning how AAs interactions affect starch functional properties.
研究了添加不同浓度的氨基酸（包括甘氨酸（Gly）、赖氨酸（Lys）和谷氨酸（Glu））对淀粉形态、理化性质和体外消化特性的影响。虽然氨基酸对淀粉的形态和结晶性质没有影响，但它们都显著影响淀粉的相对结晶度和溶胀能力，影响顺序为 Glu > Lys > Gly。对于所有样品，都观察到了快速消化淀粉（S）和慢速消化淀粉（S）。Glu 和 Gly 增加了快速消化淀粉的含量，同时降低了慢速消化淀粉的含量。相反，Lys 降低了 S 含量和 S 的消化速率。氨基酸对淀粉回生和酶活性的抑制作用、酸性环境和淀粉磷酸单酯与 Lys 之间的美拉德反应是导致淀粉消化率改变的原因。本研究增进了我们对氨基酸相互作用如何影响淀粉功能特性的理解。
