College of Food Science, Southwest University, Chongqing 400715, China.
College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, Chongqing 400715, China.
Food Chem. 2024 Nov 1;457:139966. doi: 10.1016/j.foodchem.2024.139966. Epub 2024 Jun 3.
The effects of dynamic high-pressure microfluidization (DHPM) treatment on the rheological properties, multiscale structure and in vitro digestibility of complex of maize starch (MS), konjac glucomannan (KGM), and bamboo leaf flavonoids (BLFs) were investigated. Compared with MS, the MS-KGM-BLF complex exhibited reduced viscosity and crystallinity, along with increased lamellar thickness to 10.26 nm. MS-KGM-BLF complex had lower viscosity after DHPM treatment. The highest ordered structure and crystallinity were observed at 50 MPa, with the α value increasing from 3.40 to 3.59 and the d value decreasing from 10.26 to 9.81 nm. However, higher DHPM pressures resulted in a decrease in the α value and an increase in the d value. The highest gelatinization enthalpy and resistant starch content were achieved at 100 MPa DHPM, while the fractal structure shifted from surface fractal to mass fractal at 150 MPa. This study presents an innovative method for enhancing the properties of MS.
研究了动态高压微射流（DHPM）处理对玉米淀粉（MS）、魔芋葡甘聚糖（KGM）和竹叶黄酮（BLFs）复合物流变性能、多尺度结构和体外消化率的影响。与 MS 相比，MS-KGM-BLF 复合物的黏度和结晶度降低，层片厚度增加到 10.26nm。DHPM 处理后，MS-KGM-BLF 复合物的黏度降低。在 50MPa 时观察到最高有序结构和结晶度，α 值从 3.40 增加到 3.59，d 值从 10.26nm 降低到 9.81nm。然而，更高的 DHPM 压力导致 α 值降低和 d 值增加。在 100MPa DHPM 下获得了最高的糊化焓和抗性淀粉含量，而分形结构从表面分形转变为质量分形。这项研究提出了一种增强 MS 性能的创新方法。
