Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China; The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China.
Food Chem. 2024 Jan 1;430:136970. doi: 10.1016/j.foodchem.2023.136970. Epub 2023 Jul 28.
In this study, resistant starch (RS) with enhanced thermal stability and excellent short-chain fatty acid production was obtained using recrystallization at 50 °C of debranched waxy maize starch followed by an acetylation strategy. RS sample obtained by debranching with a 25% high concentration of native starch combined with recrystallization at 50 °C (25DBS-50 °CP) and acetylated RS (25DBS-50 °CPA) exhibited high relative crystallinity of 69.4% and 64.2%, respectively. And the peak gelatinization temperature values of them reached 116.8 °C and 111.4 °C, and the RS contents of them after cooking for 30 min remained at 35.1% and 40.0%, respectively. The acetic acid yield of 25DBS-50 °CPA was higher than that of the control group. These results indicated that recrystallization at 50 °C combined with acetylation for debranched starch could be used as a new method for regulating the digestibility and fermentation properties while developing food with a low glycemic response and specific nutritional benefits.
在这项研究中，通过在 50°C 下对支链化蜡质玉米淀粉进行重结晶，然后采用乙酰化策略，获得了热稳定性增强且短链脂肪酸产量优异的抗性淀粉（RS）。用 25%高浓度的天然淀粉进行支链化处理，然后在 50°C 下重结晶（25DBS-50°C-P）并乙酰化 RS（25DBS-50°C-PA）得到的 RS 样品，相对结晶度分别高达 69.4%和 64.2%。它们的峰值糊化温度值分别达到 116.8°C 和 111.4°C，经 30 分钟烹饪后，它们的 RS 含量分别保持在 35.1%和 40.0%。25DBS-50°C-PA 的乙酸产量高于对照组。这些结果表明，支链化淀粉的 50°C 重结晶与乙酰化相结合，可以作为调节消化率和发酵特性的新方法，同时开发低血糖反应和特定营养益处的食品。
