Enterprise Solution Research Center, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk 54538, Republic of Korea.
Food Res Int. 2022 Dec;162(Pt B):112159. doi: 10.1016/j.foodres.2022.112159. Epub 2022 Nov 19.
In this study, malic acid treatment under different conditions, including molarity level (2-4 M), temperatures (90-130 °C), and time (2-12 h), was evaluated to prepare a modified wheat starch that is rich in resistant starch (RS). The physicochemical characteristics of the modified starch were also investigated. The application of 4 M malic acid and a heat treatment at 130 °C for 7 h produced a malic acid-treated (MT) wheat starch composed of 99.5 % RS. Fourier-transform infrared spectroscopy of MT wheat starch displayed a distinct carbonyl peak at around 1,740 cm, is formed due to the stretching vibration of the CO bond of the ester group. The crystalline and double-helix structures of the MT wheat starch were extensively destroyed, resulting in its enhanced degree of substitution, number of cross-linking bonds, and thermostable RS content (99 %) as well as its reduced viscosity. Furthermore, its consumption in vivo reduced the blood glucose level and response. The starch modification method reported herein could be applied when preparing RS-rich wheat starch for use in the production of heat-processed foods with high fiber contents and low calories.
在这项研究中，评估了在不同条件下（包括摩尔浓度（2-4 M）、温度（90-130°C）和时间（2-12 h））用苹果酸处理，以制备富含抗性淀粉（RS）的改性小麦淀粉。还研究了改性淀粉的理化特性。应用 4 M 苹果酸和 130°C 下 7 h 的热处理，产生了由 99.5% RS 组成的苹果酸处理（MT）小麦淀粉。MT 小麦淀粉的傅里叶变换红外光谱在约 1740 cm 处显示出明显的羰基峰，这是由于酯基团的 CO 键的伸缩振动形成的。MT 小麦淀粉的结晶和双螺旋结构被广泛破坏，导致其取代度、交联键数量和热稳定 RS 含量（99%）增加，以及其粘度降低。此外，它在体内的消耗降低了血糖水平和反应。本文报道的淀粉改性方法可用于制备富含 RS 的小麦淀粉，用于生产高纤维含量和低热量的热加工食品。
