脱支玉米淀粉与脂肪酸络合制备的 V 型抗性淀粉的结构特征、理化性质和消化率分析,ACS Omega

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脱支玉米淀粉与脂肪酸络合制备的 V 型抗性淀粉的结构特征、理化性质和消化率分析
ACS Omega ( IF 3.7 ) Pub Date : 2023-07-10 , DOI: 10.1021/acsomega.3c01093
Monika Thakur ₁ , Amit K Rai ₂ , Sudhir P Singh ₁

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将玉米淀粉糊化并用宏基因组 1 型支链淀粉酶 (Pul _M ) 处理，增加线性葡聚糖链的比例。含有直链淀粉螺旋的脱支玉米淀粉 (DCS) 在中等温度 (50–60 °C) 下与脂肪酸分子发生络合。与不饱和脂肪酸化合物（例如十一烯酸（UA）和油酸）相比，使用饱和脂肪酸（例如癸酸（CA）和月桂酸（LA））制备的直链淀粉-脂质复合物表现出更高的CI值。办公自动化）。据估计，DCS-脂肪酸复合物含有约 14% 的快速消化淀粉 (RDS)、26% 的缓慢消化淀粉 (SDS) 和 60% 的抗性淀粉 V (RS-5)。RS-5 样品对消化酶水解表现出高度抵抗力。通过扫描电子显微镜 (SEM) 检查 RS-5 的表面微观细节，显示出小的球晶状结构聚集体。X射线衍射图分析估计RS-5的结晶度约为46%。通过热重分析 (TGA) 和差示扫描量热法 (DSC) 分析检查了 RS-5 的热属性，描述了脂肪酸分子与脱支玉米淀粉络合后熔化焓的增加。对比 DSC 热分析图显示，与 RS-3 相比，RS-5 具有相对较高的稳定性。研究结果证明了 RS-5（不可消化的 DCS-LA 复合物）作为食品工业中功能性、有价值的成分的潜力。

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Structural Characteristics, Physicochemical Properties, and Digestibility Analysis of Resistant Starch Type-V Prepared from Debranched Corn Starch and Fatty Acid Complexation

Corn starch was gelatinized and treated with a metagenomic type 1 pullulanase (Pul_M), increasing the proportion of linear glucan chains. The debranched corn starch (DCS), containing amylose helices, was subjected to complexation with fatty acid molecules at moderate temperatures (50–60 °C). The amylose–lipid complexes prepared using saturated fatty acids, e.g., capric acid (CA) and lauric acid (LA), displayed higher CI values as compared to that of unsaturated fatty acid compounds, e.g., undecylenic acids (UAs) and oleic acid (OA). The DCS–fatty acid complex was estimated to contain about 14% of rapidly digested starch (RDS), 26% of slowly digested starch (SDS), and 60% of resistant starch V (RS-5). RS-5 samples exhibited high resistance toward digestive enzymatic hydrolysis. The surface microdetails of RS-5 were examined by scanning electron microscopy (SEM), depicting small spherulite-like structural aggregates. X-ray diffraction pattern analysis estimated about 46% of the crystallinity of RS-5. Thermal attributes of RS-5 were examined by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) analysis, depicting the increase in melting enthalpies after the complexation of fatty acid molecules with debranched corn starch. Comparative DSC thermograms divulged a relatively higher stability of RS-5 as compared to that of RS-3. The findings advocated the potentiality of RS-5 (nondigestible DCS-LA complex) as a functional, valuable ingredient in the food industry.

更新日期：2023-07-10

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