Guo Jiayue, Shi Linfan, Kong Lingyan
Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Carbohydr Polym. 2023 Jan 1;299:120147. doi: 10.1016/j.carbpol.2022.120147. Epub 2022 Sep 24.
Amylose, the linear component of starch, can complex with small molecules to form single helical inclusion complexes of 6, 7, or 8 glucosyl units per helical turn, known as V, V, and V. In this study, starch-salicylic acid (SA) inclusion complexes with different amounts of residual SA were obtained. Their structural characteristics and digestibility profiles were obtained with complementary techniques and an in vitro digestion assay. Upon complexation with excess SA, V type starch inclusion complex was formed. When excess SA crystals were removed, the V polymorphic structure could remain, while further removing intra-helical SA converted the V conformation to V. Furthermore, the digestion rate of the resulted V was lowered as indicated by increased resistant starch (RS) content, which could be due to its tight helical structure, whereas the two V complexes were highly digestible. Such findings could have practical implications for novel food product development and nanoencapsulation technology.
直链淀粉是淀粉的线性成分，它能与小分子形成单螺旋包合物，每螺旋圈含有6、7或8个葡萄糖基单元，分别称为V、V和V。在本研究中，获得了含有不同残留水杨酸（SA）量的淀粉-水杨酸包合物。通过互补技术和体外消化试验对其结构特征和消化特性进行了研究。与过量SA络合时，形成V型淀粉包合物。去除过量SA晶体后，V多晶型结构仍可保留，而进一步去除螺旋内SA则将V构象转变为V。此外，所得V的消化率降低，抗性淀粉（RS）含量增加表明了这一点，这可能是由于其紧密的螺旋结构，而两种V包合物具有很高的消化率。这些发现可能对新型食品开发和纳米包封技术具有实际意义。
