College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Int J Biol Macromol. 2024 Mar;262(Pt 1):130009. doi: 10.1016/j.ijbiomac.2024.130009. Epub 2024 Feb 7.
Recent research emphasizes the growing importance of starch-lipid complexes due to their anti-digestibility ability, prompting a need to explore the impact of different starch sources and preparation methods on their properties. In this study, starch-palmitic acid (PA) complexes were prepared by three different starches including Tartary buckwheat starch (TBS), potato starch (PTS), and pea starch (PS) by heating treatment (HT) and autoclaving treatment (AT), respectively, and their physicochemical property and in vitro digestibility were systematically compared. The formation of the starch-PA complex was confirmed through various characterization techniques, including scanning electron microscopy, differential scanning calorimetry, Fourier transform infrared spectroscopy, and X-ray diffraction. Among the complexes, the PTS-PA complex exhibited the highest complexation index over 80 %, while the PS-PA complex had the lowest rapid digestible starch content (56.49-59.42 %). Additionally, the complexes prepared by AT exhibited higher resistant starch content (41.95-32.46 %) than those prepared by HT (31.42-32.49 %), while the complexes prepared by HT held better freeze-thaw stability and hydration ability than those prepared by AT. This study highlights the important role of starch sources in the physicochemical and digestibility properties of starch-lipid complex and the potential application of AT in the preparation of novel resistant starch.
最近的研究强调了淀粉-脂质复合物由于其抗消化能力而日益重要，这促使人们需要探索不同的淀粉来源和制备方法对其性质的影响。在这项研究中，通过加热处理（HT）和高压灭菌处理（AT），分别用三种淀粉（鞑靼荞麦淀粉（TBS）、马铃薯淀粉（PTS）和豌豆淀粉（PS））制备了淀粉-棕榈酸（PA）复合物，并系统比较了它们的物理化学性质和体外消化率。通过扫描电子显微镜、差示扫描量热法、傅里叶变换红外光谱和 X 射线衍射等各种表征技术证实了淀粉-PA 复合物的形成。在这些复合物中，PTS-PA 复合物的络合指数最高，超过 80%，而 PS-PA 复合物的快速消化淀粉含量最低（56.49-59.42%）。此外，AT 制备的复合物的抗性淀粉含量（41.95-32.46%）高于 HT 制备的复合物（31.42-32.49%），而 HT 制备的复合物比 AT 制备的复合物具有更好的冻融稳定性和水化能力。本研究强调了淀粉来源在淀粉-脂质复合物的物理化学和消化率性质中的重要作用，以及 AT 在制备新型抗性淀粉中的潜在应用。
