Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China.
Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Int J Biol Macromol. 2024 Sep;276(Pt 1):133272. doi: 10.1016/j.ijbiomac.2024.133272. Epub 2024 Jun 19.
This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5-4.5 kV/cm was 37.6-55.3 % higher than that of starch modified by the conventional method. Compared with native starch, the resistant starch (RS) content of esterified starch treated with 3 kV/cm significantly increased by 17.13 %, whereas that of starch produced by the conventional method increased by only 5.91 %. Furthermore, assisted esterification at low electric fields (1.5-3 kV/cm) promotes ester carbonyl grafting on the surface of starch granules, increases steric hindrance and promotes the rearrangement of the amorphous regions of starch, which increases the density of the double-helical structure. These structural changes slow down starch digestion and increase the RS content. Therefore, this study presents a potential method for increasing the RS content of starch products using PEF to achieve the desired digestibility.
本研究旨在探讨脉冲电场（PEF）辅助 OSA 酯化处理对木薯淀粉的多尺度结构和消化性能以及结构-消化关系的影响。在 1.5-4.5 kV/cm 下双重改性的淀粉的取代度（DS）比常规方法改性的淀粉高 37.6-55.3%。与天然淀粉相比，在 3 kV/cm 下处理的酯化淀粉的抗性淀粉（RS）含量显著增加了 17.13%，而常规方法生产的淀粉仅增加了 5.91%。此外，低电场（1.5-3 kV/cm）辅助酯化促进了淀粉颗粒表面的酯羰基接枝，增加了空间位阻并促进了淀粉无定形区的重排，增加了双螺旋结构的密度。这些结构变化减缓了淀粉的消化速度并增加了 RS 含量。因此，本研究提出了一种使用 PEF 提高淀粉产品 RS 含量以达到预期消化效果的潜在方法。
