Li Lanxin, He Shuqi, Lin Yongjie, Zheng Baodong, Zhang Yi, Zeng Hongliang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, China.
Front Nutr. 2022 Aug 9;9:989042. doi: 10.3389/fnut.2022.989042. eCollection 2022.
The structural properties and physicochemical characteristics of lotus seed cross-linked resistant starches (LSCSs; LS-0CS, LS-1CS, LS-2CS, LS-4CS, LS-6CS, LS-8CS, LS-10CS, and LS-12CS) with different concentrations of cross-linking agents were investigated. The degrees of cross-linking of LSCSs increased along with the amount of cross-linking agent. The higher the degree of cross-linking, the greater the degree of LSCSs granule agglomeration. The occurrence of the cross-linking reaction was confirmed by the appearance of P = O at 1,250 cm as assessed by FT-IR, and the covalent bonds formed by the phosphate group in LSCSs were mainly composed of distarch monophosphate (DMSP) as determined by P NMR. As the crosslinking degree increased, the peak strength of DMSP in starch was stronger and the specific gravity of DMSP was larger. Among the samples, LS-12CS had the highest cross-linking degree, with a greater specific gravity of DMSP. Moreover, the solubility levels of LSCSs decreased and the thermal stability and anti-digestive properties improved as the cross-linking degree increased, which was correlated with the degree of agglomeration and DMSP in LSCSs. The RS content of LS-12CS was 48.95 ± 0.86%.
研究了不同交联剂浓度的莲子交联抗性淀粉（LSCSs；LS-0CS、LS-1CS、LS-2CS、LS-4CS、LS-6CS、LS-8CS、LS-10CS和LS-12CS）的结构性质和理化特性。LSCSs的交联度随着交联剂用量的增加而提高。交联度越高，LSCSs颗粒的团聚程度越大。通过傅里叶变换红外光谱（FT-IR）在1250 cm处P = O的出现证实了交联反应的发生，通过磷核磁共振（P NMR）确定LSCSs中由磷酸基团形成的共价键主要由磷酸二淀粉酯（DMSP）组成。随着交联度的增加，淀粉中DMSP的峰强度增强且DMSP的比重增大。在这些样品中，LS-12CS的交联度最高，DMSP的比重更大。此外，随着交联度的增加，LSCSs的溶解度降低，热稳定性和抗消化性能提高，这与LSCSs中的团聚程度和DMSP相关。LS-12CS的抗性淀粉（RS）含量为48.95±0.86%。
