College of Food Science, Southwest University, Chongqing 400715, China.
Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China.
Food Res Int. 2023 Dec;174(Pt 1):113605. doi: 10.1016/j.foodres.2023.113605. Epub 2023 Oct 20.
This study investigated the effects of ultrasound treatment on the physicochemical properties, digestion properties, and multiscale structure of a lotus root starch (LS) and bamboo shoot polysaccharide (BSP) composite system. It also preliminarily revealed the mechanism underlying the modification effect of ultrasound treatment. After 180-360 W ultrasound treatment, the viscosity, thixotropy, and gel viscoelasticity of the LS/BSP paste increased. However, treatment with the ultrasound power of 540 and 720 W decreased viscoelasticity. After 14 days of retrogradation, the hardness and cohesiveness of the LS/BSP gel increased under 180 and 360 W ultrasound treatment but decreased under 540 and 720 W ultrasound treatment. After 540 W ultrasound treatment, RDS content decreased by 17.2 % and resistant starch content increased by 32.5 %. After 180 min of in vitro digestion, the hydrolysis rate of LS/BSP decreased from 97.82 % to 93.13 % as the ultrasound power increased to 540 W. Ultrasound promoted the uniform dispersion of BSP in the starch paste and the movement, orientation, rearrangement, and aggregation of starch and BSP molecular chains. These effects further enhanced the interaction between BSP and starch, resulting in the formation of a dense paste structure with strong resistance to digestive enzymes. This work revealed the mechanism of the effects of ultrasound treatment on LS/BSP and found that 360-540 W ultrasound treatment could improve the physicochemical properties and digestion properties of LS/BSP.
本研究考察了超声处理对莲藕淀粉（LS）和竹笋多糖（BSP）复合体系的理化性质、消化性质和多尺度结构的影响。还初步揭示了超声处理修饰效果的机制。经过 180-360 W 的超声处理后，LS/BSP 糊的黏度、触变性和凝胶黏弹性增加。然而，当超声功率为 540 和 720 W 时，黏弹性降低。经过 14 天的回生，LS/BSP 凝胶的硬度和黏合性在 180 和 360 W 超声处理下增加，但在 540 和 720 W 超声处理下降低。经过 540 W 的超声处理后，RS 含量降低了 17.2%，抗性淀粉含量增加了 32.5%。经过 180 min 的体外消化，LS/BSP 的水解率从 97.82%降低到 93.13%，随着超声功率增加到 540 W。超声促进了 BSP 在淀粉糊中的均匀分散以及淀粉和 BSP 分子链的运动、取向、重排和聚集。这些作用进一步增强了 BSP 和淀粉之间的相互作用，导致形成具有强抗消化酶性的致密糊结构。这项工作揭示了超声处理对 LS/BSP 的影响机制，并发现 360-540 W 的超声处理可以改善 LS/BSP 的理化性质和消化性质。
