Zhang Sijie, Wang Zhen, Zhou Xinpeng, Song Yang, Wang Luyang, Tian Hailong, Zhang Dale, Lü Xin, Liu Feng, Huang Jihong, Zhang Xinrui
State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China.
Food Res Int. 2025 Jan;200:115448. doi: 10.1016/j.foodres.2024.115448. Epub 2024 Nov 29.
Hydrothermal treatment is a physical modification technology to alter starch structures for the production of resistant starch (RS). However, the underlying regulation mechanism of the multiscale structure and digestive properties of starch by dual hydrothermal synergistic treatment remains unclear. To solve this problem, A- and B-type wheat starch granules (AWS and BWS) were separated and subjected to toughening and heat-moisture synergistic treatment (THT) with various moisture content (10 %, 15 %, 20 %, 25 %). Scanning electron microscopy (SEM) and particle size distribution results showed that THT disrupted starch granules and the particles aggregated with each other to increase the particle size. Fourier transform infrared spectroscopy results confirmed that the hydrogen bond between starch molecules was destroyed after THT. Thermogravimetric analysis (TG) results demonstrated that the thermodynamic stability of AWS and BWS was improved after THT. Moreover, THT with 10 % or 15 % moisture content increased the crystallinity of AWS and BWS. The AWS and BWS had the highest RS content with THT at 15 % moisture content (the RS of AWS increased from 17.56 % to 25.04 % and that of BWS increased from 13.03 % to 27.08 %). These results showed that the THT with 10 % or 15 % moisture content improved the regularity of starch molecule accumulation, and promoted the crystalline structure recombination with superior crystallinity, thermodynamic stability, and high enzymatic resistance. Additionally, SEM, TG, particle size distribution, and in vitro digestion results showed that BWS was more sensitive to THT than AWS. This study provides a potential strategy to design functional wheat starchy foods with low digestibility.
水热处理是一种用于改变淀粉结构以生产抗性淀粉（RS）的物理改性技术。然而，双重水热协同处理对淀粉多尺度结构和消化特性的潜在调控机制仍不清楚。为了解决这个问题，分离出A型和B型小麦淀粉颗粒（AWS和BWS），并对其进行不同水分含量（10%、15%、20%、25%）的增韧和热湿协同处理（THT）。扫描电子显微镜（SEM）和粒度分布结果表明，THT破坏了淀粉颗粒，颗粒相互聚集导致粒度增大。傅里叶变换红外光谱结果证实，THT后淀粉分子间的氢键被破坏。热重分析（TG）结果表明，THT后AWS和BWS的热稳定性得到提高。此外，10%或15%水分含量的THT提高了AWS和BWS的结晶度。在15%水分含量的THT处理下，AWS和BWS的RS含量最高（AWS的RS从17.56%增加到25.04%，BWS的RS从13.03%增加到27.08%）。这些结果表明，10%或15%水分含量的THT改善了淀粉分子堆积的规整性，促进了具有优异结晶度、热稳定性和高酶抗性的晶体结构重组。此外，SEM、TG、粒度分布和体外消化结果表明，BWS对THT的敏感性高于AWS。本研究为设计低消化率的功能性小麦淀粉食品提供了一种潜在策略。
