School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; National Experimental Teaching Demonstration Center of Food Engineering and Quality and Safety, Hangzhou 310018, China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Int J Biol Macromol. 2024 Oct;278(Pt 1):134379. doi: 10.1016/j.ijbiomac.2024.134379. Epub 2024 Aug 3.
The structural and digestive properties of indica rice starch-fatty acid complexes and the effects of lipoxygenase on the structural and digestive properties of the complexes were examined in this study. The complexes were characterized by scanning electron microscopy, X-ray diffraction, Fourier transform-infrared spectroscopy and Raman spectroscopy. The results showed that indica rice starch had the highest molecular chain order and the highest crystallinity, and the crystallization disappeared after gelatinization, and the formation of indica rice starch-fatty acid complexes promoted the transformation of starch crystal structure from A-type to V-type. Lipoxygenase reduced the regularity of starch molecular crystal structure in the complexes, while enzyme protein improved the order of starch molecular structure in the complexes. The regularity of starch crystal structure in the complexes could improve with the increase of composite temperature and the increase of fatty acid unsaturation. In vitro digestibility and in vitro digestion kinetics showed that the formation of indica rice starch-fatty acid complexes reduced the digestibility of indica rice starch to a certain extent. The RDS content of indica rice starch was 66.42 ± 0.39 %, and lipoxygenase reduced the reduction of rapidly digested starch content during complexes digestion, while enzyme protein increased the content of resistant starch.
本研究考察了籼米淀粉-脂肪酸复合物的结构和消化特性，以及脂肪氧合酶对复合物结构和消化特性的影响。采用扫描电子显微镜、X 射线衍射、傅里叶变换红外光谱和拉曼光谱对复合物进行了表征。结果表明，籼米淀粉具有最高的分子链有序性和结晶度，糊化后结晶消失，籼米淀粉-脂肪酸复合物的形成促进了淀粉晶体结构从 A 型向 V 型的转变。脂肪氧合酶降低了复合物中淀粉分子晶体结构的规则性，而酶蛋白提高了复合物中淀粉分子结构的有序性。复合物中淀粉晶体结构的规则性可随复合温度的升高和脂肪酸不饱和度的增加而提高。体外消化率和体外消化动力学表明，籼米淀粉-脂肪酸复合物的形成在一定程度上降低了籼米淀粉的消化率。籼米淀粉的快速消化淀粉含量为 66.42 ± 0.39%，脂肪氧合酶降低了复合物消化过程中快速消化淀粉含量的降低，而酶蛋白增加了抗性淀粉的含量。
