College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia.
Int J Biol Macromol. 2024 Nov;281(Pt 3):136546. doi: 10.1016/j.ijbiomac.2024.136546. Epub 2024 Oct 12.
This study developed a novel method for the facile, green and efficient fabrication of highly crystalline and heat-resistant starch via recrystallization with high concentrations of debranched starch (DBS), which greatly reduced the complexity and period compared to conventional preparation methods. The structural, thermal, and digestive properties of recrystallized DBS obtained from different concentrations (0-50 %) have been systematically investigated. For instance, the peak melting temperature of recrystallized DBS increased from around 77.8 °C to 114.7 °C with increasing DBS concentration. Moreover, the crystallinity of the recrystallized DBS increased from around 23.5 % to 73.6 % when the DBS concentration was raised. In addition, the resistant starch content of the recrystallized DBS increased from around 30.8 % to 72.1 % as the DBS concentration increased. These results show that the DBS concentration in water during recrystallization plays a critical role in determining the molecular, physicochemical, and digestion properties of DBS, which may be an economical and effective method for large-scale production of highly crystalline starch and provides a new method for preparing heat-resistant type-3 resistant starch, which can be used in low glycemic index foods designed to prevent diabetes and obesity.
本研究开发了一种简便、绿色、高效的方法，通过使用高浓度的支链淀粉（DBS）重结晶来制备高结晶度和耐热淀粉，与传统的制备方法相比，大大降低了复杂性和周期。系统研究了不同浓度（0-50%）下得到的重结晶 DBS 的结构、热和消化特性。例如，随着 DBS 浓度的增加，重结晶 DBS 的峰值熔融温度从约 77.8°C 增加到 114.7°C。此外，当 DBS 浓度增加时，重结晶 DBS 的结晶度从约 23.5%增加到 73.6%。此外，随着 DBS 浓度的增加，重结晶 DBS 的抗性淀粉含量从约 30.8%增加到 72.1%。这些结果表明，重结晶过程中 DBS 在水中的浓度对于确定 DBS 的分子、物理化学和消化特性起着关键作用，这可能是大规模生产高结晶度淀粉的经济有效方法，并为制备耐热型 3 型抗性淀粉提供了一种新方法，可用于设计用于预防糖尿病和肥胖症的低血糖指数食品。
