Castro-Campos Fernanda G, Esquivel-Fajardo Edgar A, Morales-Sánchez Eduardo, Rodríguez-García Mario E, Barron-Garcia Oscar Yael, Ramirez-Gutierrez Cristian Felipe, Loarca-Piña Guadalupe, Gaytán-Martínez Marcela
Posgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro 76010, Mexico.
Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro 76090, Mexico.
Foods. 2024 Dec 2;13(23):3888. doi: 10.3390/foods13233888.
The formation of resistant starch type 5 (RS5), primarily associated with amylose-lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin-lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% /) under different thermal and mechanical conditions. Specifically, WS was treated at temperatures of 80 °C, 85 °C, and boiling, with stirring times of 0 and 45 min. Results demonstrated significant ALC formation, reaching a peak complexation index (CI) of 59% under boiling conditions with 45 min of stirring. Differential scanning calorimetry (DSC) identified a notable endothermic transition at 110 °C, indicating strong ALC interactions. FTIR spectra further evidenced starch-lipid interactions through bands at 2970 cm and 2888 cm. X-ray diffraction (XRD) analysis confirmed the presence of orthorhombic nanocrystals in native WS, with ALC samples exhibiting a V-type diffraction pattern, supporting effective complexation. This study advances knowledge on starch-lipid interactions, suggesting ALCs as a promising RS5 form with potential food industry applications due to its structural resilience and associated health benefits.
抗性淀粉5型（RS5）的形成主要与直链淀粉-脂质复合物有关，通常归因于高直链淀粉含量的淀粉，因为它们易于与脂质相互作用。最近，研究还调查了富含支链淀粉的淀粉形成支链淀粉-脂质复合物（ALC）的潜力，从而扩大了RS5的来源。本研究探讨了富含支链淀粉的糯玉米淀粉（WS）在不同热条件和机械条件下与油酸（10% /）形成ALC的能力。具体而言，WS在80°C、85°C和沸腾温度下进行处理，搅拌时间分别为0分钟和45分钟。结果表明形成了显著的ALC，在沸腾条件下搅拌45分钟时，复合指数（CI）达到峰值59%。差示扫描量热法（DSC）确定在110°C有一个明显的吸热转变，表明ALC之间有强烈的相互作用。傅里叶变换红外光谱（FTIR）通过2970 cm和2888 cm处的谱带进一步证明了淀粉-脂质相互作用。X射线衍射（XRD）分析证实天然WS中存在正交纳米晶体，ALC样品呈现V型衍射图谱，支持有效复合。本研究推进了对淀粉-脂质相互作用的认识，表明ALC作为一种有前景的RS5形式，因其结构稳定性和相关的健康益处而具有潜在的食品工业应用价值。
