Zhu Zhijie, Yu Yiping, Yu Zijun, Xu Yang, Du Xianfeng, Chen Xu
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.
Clinical medical college, Bengbu Medical University, China.
Carbohydr Polym. 2025 Oct 15;366:123865. doi: 10.1016/j.carbpol.2025.123865. Epub 2025 Jun 6.
This study presents a simple approach to preparing V-type starch with low digestibility by inducing the conformation variation of amylose. Differential scanning calorimetry revealed that when the glycerol concentration was increased, the peak temperature of starch increased from 72.75 to 135.31 °C, indicating a typical concentration dependence. This process was accompanied by the destruction of the crystalline structure and the expansion of starch particles. When the gelatinizing medium was changed from water to glycerol, the short-range ordered structure of V-type starch was improved and the sample's crystallinity was increased by 29.01 %. Molecular dynamics simulations revealed that in the glycerol system, amylose exhibited a more concentrated dihedral angle distribution at approximately φ = 83.64° and ψ = 98.18°, signifying that the amylose had a more stable and uniform V-type helical structure. Compared with the water system, the average H-bonds number and Lennard-Jones potential energy in glycerol system increased from 2.52 to 3.36 and decreased from -322.93 to -761.86 kJ/mol, respectively, indicating that glycerol molecules interacted with amylose and stabilized its conformation through hydrogen bonds and van der Waals forces. Furthermore, the V-type starch with perfect crystals prepared in pure glycerol had a 25.06 % higher resistant starch content than did the sample prepared in pure water.
本研究提出了一种通过诱导直链淀粉构象变化来制备低消化率V型淀粉的简单方法。差示扫描量热法表明，随着甘油浓度的增加，淀粉的峰值温度从72.75℃升高到135.31℃，呈现出典型的浓度依赖性。此过程伴随着晶体结构的破坏和淀粉颗粒的膨胀。当糊化介质从水变为甘油时，V型淀粉的短程有序结构得到改善，样品的结晶度提高了29.01%。分子动力学模拟显示，在甘油体系中，直链淀粉在大约φ = 83.64°和ψ = 98.18°处呈现出更集中的二面角分布，这表明直链淀粉具有更稳定、更均匀的V型螺旋结构。与水体系相比，甘油体系中的平均氢键数和伦纳德-琼斯势能分别从2.52增加到3.36，从-322.93 kJ/mol降低到-761.86 kJ/mol，这表明甘油分子与直链淀粉相互作用，并通过氢键和范德华力稳定其构象。此外，在纯甘油中制备的具有完美晶体的V型淀粉的抗性淀粉含量比在纯水中制备的样品高25.06%。
