College of Food Science, Southwest University, Chongqing 400715, China.
China National Bamboo Research Center, Hangzhou 310012, China.
Food Chem. 2023 Dec 15;429:136959. doi: 10.1016/j.foodchem.2023.136959. Epub 2023 Jul 20.
In this study, the effect of ultrasonic treatment (UT), bamboo leaf flavonoid (BLF), ultrasonic treatment prior to bamboo leaf flavonoid (UT-BLF), and bamboo leaf flavonoid prior to the ultrasonic treatment (BLF-UT) on the rheological properties, multi-scale structure, and digestibility of pea starch (PS) were investigated. The morphology and crystal structure of starch granules were destroyed by UT, thereby promoting starch retrogradation and digestion. The binding between BLF and starch through hydrophobic interactions and hydrogen bonds inhibited the interaction between starch molecular chains and impaired their double helix structure, thus effectively retarding starch retrogradation. The anti-digestibility of starch was enhanced after synergistic treatment. Compared with single treatment, synergistic treatment increased the ordered structure and gelatinization enthalpy of starch. In comparison with the UT-BLF group, the viscoelastic and thermal stability of BLF-UT group were improved with the increase in ordered structure. This study could provide valuable information for PS modification.
本研究考察了超声处理（UT）、竹叶黄酮（BLF）、超声处理前添加竹叶黄酮（UT-BLF）和超声处理前添加竹叶黄酮（BLF-UT）对豌豆淀粉（PS）流变特性、多尺度结构和消化性的影响。UT 破坏了淀粉颗粒的形态和晶体结构，从而促进了淀粉回生和消化。BLF 通过疏水相互作用和氢键与淀粉结合，抑制了淀粉分子链之间的相互作用，破坏了其双螺旋结构，从而有效地延缓了淀粉回生。协同处理后淀粉的抗消化性增强。与单一处理相比，协同处理增加了淀粉的有序结构和糊化焓。与 UT-BLF 组相比，BLF-UT 组的粘弹性和热稳定性随着有序结构的增加而提高。本研究可为 PS 的改性提供有价值的信息。
