Huang Kuan-Wei, Lai Lih-Shiuh
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan.
Foods. 2025 Jan 14;14(2):240. doi: 10.3390/foods14020240.
This study investigates the effect of ultrasonic-assisted preparation on the structural and physicochemical properties of water caltrop starch-palmitic acid complexes as a function of ultrasound intensity and treatment time. All samples exhibited the characteristic birefringence of starch-lipid complexes under the polarized microscope, and flake-like and irregular structure under scanning electron microscope (SEM), indicating the formation of complexes through ultrasonic-assisted preparation. X-ray diffraction pattern further confirmed the transition from the original A-type structure for native starch to V-type structure for starch-lipid complexes, and the relative crystallinity of starch-lipid complexes increased as the ultrasound intensity and treatment time increased. Attenuated total reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR) analysis indicated a decreasing trend in absorbance ratio at wavenumber of 1022 cm/995 cm, suggesting that the increase in the complex promoted the self-assembly within the short-range ordered structure, leading to the formation of bonds between the complexes. However, rapid-visco analysis (RVA) demonstrated that the viscosity generally decreased as the ultrasound intensity and treatment time increased, possibly due to the reduction in molecular weight by ultrasound. Differential scanning calorimetric (DSC) analysis revealed that the control starch-lipid complex without ultrasound treatment (US-0-0) exhibited two distinct endothermic peaks above 90 °C, representing Type I (95-105 °C) and Type II (110-120 °C) V-type complexes. However, ultrasound-treated samples showed only one peak around 95-105 °C and increased enthalpy (∆H), which was likely due to the breakdown of amylose and amylopectin, leading to more complex formation with palmitic acid, while the resulting shorter chains in the ultrasound-modified sample favor the formation of Type I complexes.
本研究考察了超声辅助制备对菱角淀粉 - 棕榈酸复合物结构和理化性质的影响，该影响是超声强度和处理时间的函数。所有样品在偏光显微镜下均呈现淀粉 - 脂质复合物的特征双折射，在扫描电子显微镜（SEM）下呈现片状和不规则结构，表明通过超声辅助制备形成了复合物。X射线衍射图谱进一步证实了天然淀粉从原始A型结构向淀粉 - 脂质复合物V型结构的转变，且淀粉 - 脂质复合物的相对结晶度随超声强度和处理时间的增加而增加。衰减全反射 - 傅里叶变换红外光谱（ATR - FTIR）分析表明，波数1022 cm/995 cm处的吸光度比值呈下降趋势，这表明复合物的增加促进了短程有序结构内的自组装，导致复合物之间形成键。然而，快速粘度分析（RVA）表明，粘度通常随超声强度和处理时间的增加而降低，这可能是由于超声使分子量降低所致。差示扫描量热法（DSC）分析显示，未经超声处理的对照淀粉 - 脂质复合物（US - 0 - 0）在90℃以上呈现两个明显的吸热峰，分别代表I型（95 - 105℃）和II型（110 - 120℃）V型复合物。然而，经超声处理的样品仅在95 - 105℃左右出现一个峰，且焓（∆H）增加，这可能是由于直链淀粉和支链淀粉的分解，导致与棕榈酸形成更多复合物，而超声改性样品中产生的较短链有利于I型复合物的形成。
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