Tan Xiaoyan, Wu Fubin, Chi Chengdeng, Guo Zebin, Chen Ying, Chi Bo, Song Chao, Xia Xueshan, Feng Yue, He Zhendan
College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
Food Chem. 2025 Jun 30;478:143724. doi: 10.1016/j.foodchem.2025.143724. Epub 2025 Mar 5.
Food postprocessing can induce the structural changes of starch-lipid complexes, however, how the chain length of fatty acids affects their reassembly behaviors during postprocessing has not been researched. Accordingly, starch-lipid complexes containing varying chain lengths of fatty acids were prepared and the changes in their structures and digestibility were investigated during microwave heat-moisture treatment. After treatment, the contents of complexed lipids, complex index, and single helix in the complexes increased, and the values were lower for complexes containing longer-chain fatty acids. Although more single helices formed for short-chain fatty acids (10 ≤ C ≤ 12), the short-range molecular order and relative crystallinity of the complexes decreased. However, the complexes containing long-chain fatty acids (14 ≤ C ≤ 18) showed the opposite changes. The relative crystallinity of treated samples increased (from 12.0 % to 20.1 %) with increasing chain length of the fatty acids. Moreover, the treated samples exhibited greater enzyme resistance.
食品后处理可诱导淀粉 - 脂质复合物的结构变化，然而，脂肪酸链长度如何在后处理过程中影响其重新组装行为尚未得到研究。因此，制备了含有不同脂肪酸链长度的淀粉 - 脂质复合物，并研究了其在微波热湿处理过程中结构和消化率的变化。处理后，复合物中复合脂质的含量、复合指数和单螺旋增加，对于含有较长链脂肪酸的复合物，这些值较低。尽管短链脂肪酸（10≤C≤12）形成了更多的单螺旋，但复合物的短程分子有序度和相对结晶度降低。然而，含有长链脂肪酸（14≤C≤18）的复合物表现出相反的变化。随着脂肪酸链长度的增加，处理后样品的相对结晶度增加（从12.0%增至20.1%）。此外，处理后的样品表现出更高的酶抗性。
