Li Hai-Teng, Zhang Wenyu, Fan Xiaoli, Wang Tao
Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
Carbohydr Polym. 2025 Mar 15;352:123170. doi: 10.1016/j.carbpol.2024.123170. Epub 2024 Dec 18.
This study explores the effect of fatty acid chain length in regulating the structural changes and physicochemical properties of high-amylose maize starch (HAMS) induced by annealing with fatty acid solution (AFAS). AFAS was found to effectively regulate the conformation of amylose molecular chains within starch granules. Annealing with fatty acids of shorter chain length, such as lauric acid, promoted the formation of both double and single helices within HAMS granules. The single-helix fraction increased (up to 4.5 %) after AFAS treatment. HAMS modified with lauric acid exhibited the highest crystallinity (24.1 %). The level of structural changes varied for HAMS with shorter amylose chain length. Fatty acids with shorter chain lengths, such as lauric acid and myristic acid, induced higher levels of resistant starch (up to 65 %) under in vitro simulated digestion conditions. Pearson analysis revealed a significant negative correlation (p < 0.05) between the resistant starch content of the modified starch and the fatty-acid chain length complexed during AFAS. These findings suggest that the chain length of fatty acids affects the enzyme resistance of the modified starches, with shorter fatty-acid chain lengths being more effective in inducing ordered structures.
本研究探讨了脂肪酸链长度对用脂肪酸溶液退火处理（AFAS）诱导的高直链玉米淀粉（HAMS）结构变化和理化性质的影响。研究发现，AFAS能有效调节淀粉颗粒内直链淀粉分子链的构象。用短链脂肪酸（如月桂酸）进行退火处理，可促进HAMS颗粒内双螺旋和单螺旋结构的形成。经AFAS处理后，单螺旋部分增加（高达4.5%）。用月桂酸改性的HAMS结晶度最高（24.1%）。直链淀粉链长度较短的HAMS结构变化程度有所不同。在体外模拟消化条件下，月桂酸和肉豆蔻酸等短链脂肪酸诱导产生的抗性淀粉水平较高（高达65%）。Pearson分析显示，改性淀粉的抗性淀粉含量与AFAS过程中络合的脂肪酸链长度之间存在显著负相关（p < 0.05）。这些发现表明，脂肪酸链长度会影响改性淀粉的抗酶解性，较短的脂肪酸链长度在诱导有序结构方面更有效。
