Zhang Hao, Wang Hongyu, Zhang Qingchuan, Wang Tao, Feng Wei, Chen Zhengxing, Luo Xiaohu, Wang Ren
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, People's Republic of China.
Food Chem. 2023 Jan 1;398:133847. doi: 10.1016/j.foodchem.2022.133847. Epub 2022 Aug 3.
In this study, waxy corn starch (WCS) was enzymatically modified by amylosucrase, followed by complexation with lauric acid (LA) to produce starch-lipid complexes. Compared to the native WCS with average chain length (CL¯) of 25.4, the amylosucrease-modified WCSs showed a significantly higher CL¯ ranging from 29.3 to 52.5. The complexation with lauric acid inhibited the reassociation of starch chains, producing V-type complexes with crystallinity reached as much as 42.4 %. Besides, the melting of V-type complexes presented endothermic peaks at T of 55.1-60.4 °C, and thermal stability of V-type complexes had a negative correlation with the V-type crystallinity. In vitro digestion implies that the formation of V-type complexes gradually increased the content of rapidly digestible starch and accordingly decreased the content of resistant starch. This study may provide an efficient technology to produce V-type starch-lipid complexes with controllable physical and digestion properties using waxy starch as substrate.
在本研究中，糯玉米淀粉（WCS）经淀粉蔗糖酶进行酶法改性，随后与月桂酸（LA）络合以制备淀粉 - 脂质复合物。与平均链长（CL¯）为25.4的天然WCS相比，经淀粉蔗糖酶改性的WCS显示出显著更高的CL¯，范围为29.3至52.5。与月桂酸的络合抑制了淀粉链的重新缔合，产生了结晶度高达42.4%的V型复合物。此外，V型复合物的熔融在55.1 - 60.4°C的温度（T）处呈现吸热峰，并且V型复合物的热稳定性与V型结晶度呈负相关。体外消化表明，V型复合物的形成逐渐增加了快速消化淀粉的含量，并相应降低了抗性淀粉的含量。本研究可能提供一种高效技术，以糯淀粉为底物生产具有可控物理和消化特性的V型淀粉 - 脂质复合物。
