College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
Int J Biol Macromol. 2022 Nov 1;220:426-434. doi: 10.1016/j.ijbiomac.2022.08.075. Epub 2022 Aug 18.
The effects of lysine addition and microwave treatment (MC) on the digestibility, physicochemical properties and structure of corn starch were investigated. Among all uncooked samples, unmodified corn starch (CS), microwave modified corn starch (MC-CS) and corn starch mixed with lysine (CS-Lys) contained 15.09 %, 14.82 % and 18.86 % slowly digestible starch (SDS), while up to 30.28 % in microwave-lysine modified corn starch (MC-Lys). In contrast to CS, the peak viscosity, breakdown viscosity, setback viscosity and gel enthalpy of MC-Lys were decreased, while the relative crystallinity was increased. Scanning electron microscopy observation showed that corn starch aggregated with each other and was coated by lysine after MC, the particle size distribution range became wider, and the specific surface area decreased. The results showed that the interaction of starch with lysine in the microwave field increased the ordered and aggregated structure of corn starch, resulting in a significant change in the physicochemical properties and digestibility of corn starch. MC-Lys can be added to foods as a nutritional fortification to meet the needs of specific populations for lysine and low carbohydrate.
研究了赖氨酸添加和微波处理（MC）对玉米淀粉消化率、物理化学性质和结构的影响。在所有未经处理的样品中，未改性玉米淀粉（CS）、微波改性玉米淀粉（MC-CS）和添加赖氨酸的玉米淀粉（CS-Lys）分别含有 15.09%、14.82%和 18.86%的缓慢消化淀粉（SDS），而微波-赖氨酸改性玉米淀粉（MC-Lys）中的 SDS 含量高达 30.28%。与 CS 相比，MC-Lys 的峰值黏度、下降黏度、回生黏度和凝胶焓降低，而相对结晶度增加。扫描电子显微镜观察表明，玉米淀粉经 MC 后相互聚集并被赖氨酸包裹，颗粒分布范围变宽，比表面积减小。结果表明，淀粉在微波场中与赖氨酸的相互作用增加了玉米淀粉的有序和聚集结构，导致玉米淀粉的物理化学性质和消化率发生显著变化。MC-Lys 可作为营养强化剂添加到食品中，以满足特定人群对赖氨酸和低碳水化合物的需求。
