Zhang Huaqing, Cheng Li, Li Zhaofeng, Li Caiming, Ban Xiaofeng, Gu Zhengbiao
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
Int J Biol Macromol. 2025 Jun;314:143453. doi: 10.1016/j.ijbiomac.2025.143453. Epub 2025 Apr 23.
This study aimed to investigate the effects of gelatinization-retrogradation pretreatment on the slowly digestible starch content and structure of potato flours and the underlying mechanisms. Samples were prepared by microwave gelatinization and low-temperature retrogradation. The slowly digested starch content of medium-low gelatinization potato flour after retrogradation (40.82 %) was 25.55 % higher than that of raw flour. Various testing techniques showed that the relative crystallinity of medium-low gelatinization potato flour after retrogradation was 13.92 %, ΔH = 7.10 J/g. Moderate molecular ordering and thermal stability were the most favorable for the formation of slowly digestible starch, an imperfect crystallization. The microstructure, particle size distribution, and hydration properties showed that the starch granules of medium-low gelatinized samples were partially fragmented and tended to have moderate ordering and thermal stability. This contributed to the slow invasion of the enzyme, while the retained crystalline nuclei facilitated retrogradation. In addition, the slowly digestible starch contents from potato starch and potato flour with broken cell wall (24.50 % and 30.47 %, respectively) were less than potato flour with intact cell structure. The cell wall structure confined free starch, facilitating the recrystallization of starch molecules. Overall, the potato flours produced herein are suitable for the production of slowly digesting products.
本研究旨在探讨糊化-老化预处理对马铃薯淀粉中慢消化淀粉含量和结构的影响及其潜在机制。通过微波糊化和低温老化制备样品。老化后的中低糊化度马铃薯淀粉的慢消化淀粉含量（40.82%）比生淀粉高25.55%。各种测试技术表明，老化后的中低糊化度马铃薯淀粉的相对结晶度为13.92%，ΔH = 7.10 J/g。适度的分子有序性和热稳定性最有利于形成慢消化淀粉，即不完全结晶。微观结构、粒度分布和水化特性表明，中低糊化度样品的淀粉颗粒部分破碎，倾向于具有适度的有序性和热稳定性。这有助于酶的缓慢侵入，而保留的晶核促进老化。此外，细胞壁破碎的马铃薯淀粉和马铃薯粉的慢消化淀粉含量（分别为24.50%和30.47%）低于具有完整细胞结构的马铃薯粉。细胞壁结构限制了游离淀粉，促进了淀粉分子的再结晶。总体而言，本文制备的马铃薯粉适用于生产慢消化产品。
