Key Laboratory of Carbohydrate Chemistry and Biotechnology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, People's Republic of China.
Food Chem. 2024 May 30;441:138280. doi: 10.1016/j.foodchem.2023.138280. Epub 2023 Dec 30.
In this study, waxy corn starch (WCS) was modified by amylosucrase and pullulanase, producing linear starch chains with elongated length that favored the complexation with unsaturated fatty acids (uFAs). Compared to native WCS, the amylosucrase-modified WCS with an average chain length of 47.8 was easier to form V-type complexes with oleic acid, while increasing the degree of unsaturation impeded the formation of V-type complexes. The pullulanase treatment hydrolyzed the branching points of amylosucrase-modified WCS and the linear starch chains could forme V-type complexes with oleic acid, linoleic acid, and linolenic acid, with V-type crystallinity decreasing from 38.2 % to 20.1 %. V-type complexes had a lower thermal stability than the B-type starch crystallites, and their peak melting temperature ranged from 67.2 to 79.0 °C. The content of resistant starch in the complexes was in the range of 21.8 %-40.9 % and the formation of V-type complexes decreased the susceptibility of uFAs to oxygen.
在这项研究中，蜡质玉米淀粉（WCS）经支链淀粉酶和普鲁兰酶修饰，产生了具有延长长度的线性淀粉链，有利于与不饱和脂肪酸（uFAs）形成复合物。与天然 WCS 相比，平均链长为 47.8 的支链淀粉酶修饰的 WCS 更容易与油酸形成 V 型复合物，而增加不饱和程度则阻碍了 V 型复合物的形成。普鲁兰酶处理水解了支链淀粉酶修饰的 WCS 的分支点，线性淀粉链可以与油酸、亚油酸和亚麻酸形成 V 型复合物，V 型结晶度从 38.2%下降到 20.1%。V 型复合物的热稳定性低于 B 型淀粉晶体，其峰值熔融温度范围为 67.2 至 79.0°C。复合物中抗性淀粉的含量在 21.8%-40.9%之间，V 型复合物的形成降低了 uFAs 对氧气的敏感性。
