Bereka Tizazu Yirga, Zhou Xing, Sun Zhenye, Jin Zhengyu
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Postharvest Management, Jimma University College of Agriculture and Veterinary Medicine, 307 Jimma, Ethiopia.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2025 Jun 15;477:143489. doi: 10.1016/j.foodchem.2025.143489. Epub 2025 Feb 18.
The amylose-lipid complex, also known as resistant starch type 5, is classified as dietary fibre with well-recognized health benefits. This study investigated its formation in pre-gelatinized whole oat flour using enzymatic extrusion-debranching and evaluated its effects on in vitro digestibility and functional properties. Whole oat grains were cooked in a steam oven, dried, ground, blended with pullulanase (60 U/g), and extruded enzymatically. Enzymatic extrusion increased oat flour's amylose content from 16.71 % to 26.93 % and resistant starch from 6.87 % to 31.99 %. Enzyme-extruded oat flour exhibited a V-type crystallinity pattern, confirmed amylose-lipid complex formation, and showed good thermal stability with two endothermic peaks at 90-110 °C and 110-130 °C. Additionally, enzymatic extrusion reduced the flour's viscosity and increased the water solubility index. These findings confirm that pullulanase extrusion effectively enhances resistant starch in lipid-rich cereal flour.
直链淀粉-脂质复合物，也被称为5型抗性淀粉，被归类为具有公认健康益处的膳食纤维。本研究利用酶法挤压脱支技术研究了其在预糊化全燕麦粉中的形成，并评估了其对体外消化率和功能特性的影响。将全燕麦粒在蒸汽烤箱中煮熟、干燥、研磨，与支链淀粉酶（60 U/g）混合，然后进行酶法挤压。酶法挤压使燕麦粉的直链淀粉含量从16.71%提高到26.93%，抗性淀粉从6.87%提高到31.99%。酶法挤压的燕麦粉呈现V型结晶模式，证实了直链淀粉-脂质复合物的形成，并在90-110°C和110-130°C处有两个吸热峰，显示出良好的热稳定性。此外，酶法挤压降低了面粉的粘度，提高了水溶解度指数。这些发现证实，支链淀粉酶挤压有效地提高了富含脂质的谷物粉中的抗性淀粉。
