Dai Qianqian, Li Xiaoke, He Chuanbo, Liang Ying, Xiong Hejian, Ma Ying, Zhai Shaowei
Fisheries College of Jimei University, State Key Laboratory of Mariculture Breeding, Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture and Rural Affairs, Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen, Fujian 361021, China.
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Food Chem X. 2024 Dec 26;25:102113. doi: 10.1016/j.fochx.2024.102113. eCollection 2025 Jan.
This study sought to investigate the thermal stability and digestibility of corn starch sugar residue resistant starch (CSSR-RS) through comparative analysis of the physicochemical properties and structural characteristics among CSSR-RS, high-amylose corn starch (HS), and normal corn starch (NS). CSSR-RS contained 51.76 % resistant starch (RS), with 42.6 % remaining after high-temperature treatment, which was significantly higher than HS, demonstrating strong resistance to gelatinization. CSSR-RS is characterized by highly ordered aggregation of small molecules with a C-type crystalline structure, and irregular granular structures with wrinkled surfaces. Compared with NS and HS, the short-range and long-range order of CSSR-RS were significantly higher, indicating excellent thermal stability. simulated digestion revealed that the total hydrolysis rate of CSSR-RS was significantly lower than those of NS and HS, and the residual digesta of CSSR-RS also showed better resistance to digestion than HS. CSSR-RS exhibited significant development prospects in healthy food.
本研究旨在通过对玉米淀粉糖渣抗性淀粉（CSSR-RS）、高直链玉米淀粉（HS）和普通玉米淀粉（NS）的物理化学性质及结构特征进行比较分析，来研究CSSR-RS的热稳定性和消化性。CSSR-RS含有51.76%的抗性淀粉（RS），高温处理后剩余42.6%，显著高于HS，表明其对糊化具有较强抗性。CSSR-RS的特征是具有C型晶体结构的小分子高度有序聚集以及表面有褶皱的不规则颗粒结构。与NS和HS相比，CSSR-RS的短程和长程有序度显著更高，表明其具有优异的热稳定性。模拟消化显示CSSR-RS的总水解率显著低于NS和HS，且CSSR-RS的残留消化物对消化的抗性也优于HS。CSSR-RS在健康食品方面展现出显著的发展前景。
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