Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Guangzhou, 510640, China; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Int J Biol Macromol. 2024 Sep;276(Pt 2):133808. doi: 10.1016/j.ijbiomac.2024.133808. Epub 2024 Jul 14.
This study investigated the effects of cross-linking on the characteristics and in-vitro digestibility of starch-sucrose ester (SE) complexes. To achieve this, corn starch (CS) was cross-linked with various concentrations of sodium trimetaphosphate /sodium tripolyphosphate (5 %, 10 %, and 15 %). Subsequently, cross-linked starches (CLS) were complexed with SE through hydrothermal treatment. X-ray diffraction analysis revealed that V-type amylose-lipid complexes formed by the interaction between CS and SE. The resultant CS-SE complex significantly reduced CS digestibility, increasing its resistant starch (RS) content from 10.19 % to 22.71 %. The cross-linking modification did not alter the crystalline pattern of the CS-SE complex. Several CLS-SE complexes demonstrated higher enzymatic resistance compared to the CS-SE complex. The CLS10-SE complex exhibited the highest RS content of 39.37 % when the cross-linking agent concentration was 10 %. This phenomenon may be attributable to the cross-linking reaction having enhanced the interaction between starch molecular chains, reducing the solubility and swelling power, thereby hindering the accessibility of starch chains to digestive enzymes. These findings indicate that cross-linking modification is a practical approach to improving the anti-digestion performance of starch-lipid complexes.
本研究考察了交联对淀粉-蔗糖酯（SE）复合物特性和体外消化率的影响。为此，采用不同浓度的三聚磷酸钠/三偏磷酸钠（5%、10%和 15%）对玉米淀粉（CS）进行交联。随后，通过水热处理将交联淀粉（CLS）与 SE 进行复合。X 射线衍射分析表明，CS 和 SE 之间的相互作用形成了 V 型直链淀粉-脂质复合物。所得 CS-SE 复合物显著降低了 CS 的消化率，使其抗性淀粉（RS）含量从 10.19%增加到 22.71%。交联修饰并未改变 CS-SE 复合物的结晶模式。与 CS-SE 复合物相比，几种 CLS-SE 复合物表现出更高的酶抗性。当交联剂浓度为 10%时，CLS10-SE 复合物表现出最高的 RS 含量 39.37%。这种现象可能归因于交联反应增强了淀粉分子链之间的相互作用，降低了淀粉的溶解度和溶胀能力，从而阻碍了淀粉链与消化酶的接触。这些发现表明，交联修饰是提高淀粉-脂质复合物抗消化性能的一种实用方法。
