Sun Xinru, Jin Rumeng, Ma Fanyi, Ma Wenjing, Pan Yangyang, Liu Jiahao, Liu Xiuhua, Zhu Jinhua, Zhang Jie
Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China.
Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China; State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China.
Food Chem. 2025 Feb 15;465(Pt 2):142159. doi: 10.1016/j.foodchem.2024.142159. Epub 2024 Nov 19.
Nine CYRS-FA complexes were prepared by resistant starch in Chinese yam (CYRS) and nine fatty acids (FAs) with different chain lengths and degrees of unsaturation. CYRS-myristic acid and CYRS-palmitic acid showed higher complexing index (CI) and relative crystallinity (RC); CYRS-myristic acid and CYRS-oleic acid exhibited lower estimated glycemic index (eGI). Chain lengths of FAs showed significantly positive correlations with CI and contact angle (CA), and yet, unsaturation degree of FAs was negative correlated with both CI and CA. The eGI exhibited positive relations with solubility, and negative correlations with CI and RC. Therefore, the results indicated that chain lengths and unsaturation degrees of FAs were key factors for complexation of the CYRS-FA complexes, which influenced the structural, physicochemical and digestive properties. The findings were expected to provide a theoretical foundation for the interactions between starch and lipids in food processing, and elevate the high-tech values of Chinese yam.
通过山药抗性淀粉（CYRS）与九种不同链长和不饱和度的脂肪酸（FAs）制备了九种CYRS-FA复合物。CYRS-肉豆蔻酸和CYRS-棕榈酸表现出较高的络合指数（CI）和相对结晶度（RC）；CYRS-肉豆蔻酸和CYRS-油酸表现出较低的估计血糖指数（eGI）。脂肪酸的链长与CI和接触角（CA）呈显著正相关，然而，脂肪酸的不饱和度与CI和CA均呈负相关。eGI与溶解度呈正相关，与CI和RC呈负相关。因此，结果表明脂肪酸的链长和不饱和度是CYRS-FA复合物络合的关键因素，影响其结构、物理化学和消化特性。这些发现有望为食品加工中淀粉与脂质之间的相互作用提供理论基础，并提升山药的高科技价值。
