Li Xinqi, Yan Jiannan, Gao Jiale, Xing Fangxiao, Gu Qianqian, Zhao Chengbin, Liu Jingsheng
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, Henan 450001, China.
Food Chem X. 2025 Aug 8;30:102901. doi: 10.1016/j.fochx.2025.102901. eCollection 2025 Aug.
The effects of dry milling (DM), semi-dry milling (SDM), wet milling (WM), nixtamalization wet milling (NWM) and ultrasonic-assisted nixtamalization wet milling (UNWM) on the structure, physicochemical properties and digestibility of starch in corn flour were investigated. NWM and UNWM samples had the lowest damaged starch content and average particle size, as well as the highest thermal stability, short-range ordered structure and relative crystallinity, which exhibited excellent pasting, rheology and gel texture properties. NWM and UNWM samples showed a lower rapidly digestible starch (RDS) and a higher slowly digestible starch (SDS) and resistant starch (RS), conferring higher dietary fiber activity on corn starch. In addition, UNWM had higher milling efficiency than NWM, which facilitated industrial processing. Therefore, ultrasonic-assisted nixtamalization could enhance the quality of corn flour by improving structure, physicochemical properties and anti-digestibility of corn starch, and also achieved efficient production of corn flour.
研究了干法研磨（DM）、半干法研磨（SDM）、湿法研磨（WM）、石灰水煮湿法研磨（NWM）和超声辅助石灰水煮湿法研磨（UNWM）对玉米粉中淀粉结构、理化性质及消化率的影响。NWM和UNWM样品的破损淀粉含量和平均粒径最低，热稳定性、短程有序结构和相对结晶度最高，表现出优异的糊化、流变学和凝胶质地特性。NWM和UNWM样品的快速消化淀粉（RDS）含量较低，慢速消化淀粉（SDS）和抗性淀粉（RS）含量较高，赋予玉米淀粉更高的膳食纤维活性。此外，UNWM的研磨效率高于NWM，有利于工业加工。因此，超声辅助石灰水煮法可通过改善玉米淀粉的结构、理化性质和抗消化性来提高玉米粉品质，还实现了玉米粉的高效生产。
