Li Bo, Zhang Yanjun, Luo Wanru, Liu Jin, Huang Chongxing
College of Light Industry and Food Engineering, Guangxi University, Nanning, China.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Front Nutr. 2022 Aug 15;9:985929. doi: 10.3389/fnut.2022.985929. eCollection 2022.
Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed (EJFSS), maize (EMS), wheat (EWS), and rice starches (ERS) prepared with improved extrusion modification technology (IEMS) were investigated. The crystalline structures of all extruded cooking starches changed from the A-type to V-type. IEMS-treated cassava, potato, and rice starches had broken α-1.6-glycosidic amylopectin (long chains). The others sheared α-1.4-glycosidic amylopectin. The molecular weight, medium and long chain counts, and relative crystallinity decreased, whereas the number of amylopectin short chains increased. The glycemic index (GI) and digestive speed rate constant () of ECS, EPS, EJFSS, and EWS were improved compared to those of raw starch. Although EMS and ERS had degraded molecular structures, their particle morphology changed from looser polyhedral to more compact with less enzymolysis channels due to the rearrangement of side chain clusters of amylopectin, leading to enzyme resistance. The starch characteristics of IEMS-treated samples significantly differed. EPS had the highest amylose content, medium chains, long chains, and molecular weight but lowest GI, relative crystallinity, and . ERS showed the opposite results. Thus, IEMS may affect starches with different GIs to varying degrees. In this investigation, we provide a basis for wider applications of conventional crop starch in the food industry corresponding to different nutrition audience.
如今，对具有不同消化率的淀粉进行高效改性技术在食品科学领域备受关注。在此，研究了采用改进挤压改性技术（IEMS）制备的木薯淀粉（ECS）、马铃薯淀粉（EPS）、菠萝蜜籽淀粉（EJFSS）、玉米淀粉（EMS）、小麦淀粉（EWS）和大米淀粉（ERS）的血糖释放特性与精细超分子结构之间的相互作用。所有挤压烹饪淀粉的晶体结构均从A型转变为V型。IEMS处理的木薯、马铃薯和大米淀粉的α-1,6-糖苷支链淀粉（长链）发生断裂。其他淀粉则剪切了α-1,4-糖苷支链淀粉。分子量、中长链数量和相对结晶度降低，而支链淀粉短链数量增加。与原淀粉相比，ECS、EPS、EJFSS和EWS的血糖指数（GI）和消化速率常数（）有所提高。尽管EMS和ERS的分子结构发生了降解，但由于支链淀粉侧链簇的重排，其颗粒形态从较松散的多面体变为更致密，酶解通道减少，从而产生抗酶性。IEMS处理样品的淀粉特性存在显著差异。EPS的直链淀粉含量、中链、长链和分子量最高，但GI、相对结晶度和最低。ERS则呈现相反的结果。因此，IEMS可能对不同GI的淀粉产生不同程度的影响。在本研究中，我们为常规作物淀粉在食品工业中针对不同营养受众的更广泛应用提供了依据。
