Li Jing, Wang Mengting, Liu Guangxin, Wang Wei, Hu Aijun, Zheng Jie
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China.
J Sci Food Agric. 2023 Mar 15;103(4):2146-2154. doi: 10.1002/jsfa.12415. Epub 2023 Jan 11.
A starch-lipid complex is a new type of resistant starch, which is of great importance for the prevention of chronic diseases such as diabetes. Most starch-lipid complexes usually need to be treated by heating to make them suitable for a variety of applications, and starch-based foods are generally not edible without a heat-treatment process. However, the digestion and structural properties of the starch-lipid complex will be changed after heating. In this study, microwave and conventional heating were used to treat debranched quinoa starch-oleic acid complexes (DQS-OA) with different water addition conditions, and the effects of the two methods on the physicochemical, digestive, and structural properties of DQS-OA were compared.
The results of in vitro digestibility showed that the resistant starch content (235.34-269.55 g kg ) of the conventional heating-treated samples was significantly higher than that the microwave-treated samples (141.51-157.99 g kg ). Moreover, after microwave treatment, the short-range molecular order and crystalline structure of DQS-OA were destroyed and the particle size became smaller. In contrast, the thermal stability, enthalpy, and crystallinity of the complexes after conventional heating were improved. The ratio at 1047/1022 cm of complexes has also been increased.
This study demonstrated that conventional water-bath heating was better than microwave heating in increasing digestion resistance, improving the short-range and long-range molecular order, and promoting the formation of DQS-OA. With an increase in water addition, the influence of microwave or water-bath treatment on the properties of DQS-OA became greater. © 2022 Society of Chemical Industry.
淀粉 - 脂质复合物是一种新型抗性淀粉，对预防糖尿病等慢性疾病具有重要意义。大多数淀粉 - 脂质复合物通常需要通过加热处理以使其适用于各种应用，并且未经热处理的淀粉基食品一般不可食用。然而，加热后淀粉 - 脂质复合物的消化和结构性质会发生变化。本研究采用微波和传统加热方法处理不同加水条件下的脱支藜麦淀粉 - 油酸复合物（DQS - OA），比较了两种方法对DQS - OA的物理化学、消化和结构性质的影响。
体外消化率结果表明，传统加热处理样品的抗性淀粉含量（235.34 - 269.55 g/kg）显著高于微波处理样品（141.51 - 157.99 g/kg）。此外，微波处理后，DQS - OA的短程分子有序性和晶体结构被破坏，粒径变小。相比之下，传统加热后复合物的热稳定性、焓和结晶度得到提高。复合物在1047/1022 cm处的比值也有所增加。
本研究表明，传统水浴加热在提高抗消化性、改善短程和长程分子有序性以及促进DQS - OA形成方面优于微波加热。随着加水量的增加，微波或水浴处理对DQS - OA性质的影响更大。© 2022化学工业协会。
