当前位置：
X-MOL 学术
›
Int. J. Biol. Macromol.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization.
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2019-05-16 , DOI: 10.1016/j.ijbiomac.2019.05.083 Yufan Liu 1 , Ling Chen 1 , Hanshan Xu 1 , Yi Liang 2 , Bo Zheng 1
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2019-05-16 , DOI: 10.1016/j.ijbiomac.2019.05.083 Yufan Liu 1 , Ling Chen 1 , Hanshan Xu 1 , Yi Liang 2 , Bo Zheng 1
Affiliation
|
Rice starch-Gallic acid (GA) complex (RSP-GA) was prepared by high pressure homogenization (HPH), and the effect of GA on the digestibility and multi-structure of rice starch under HPH was investigated. The results showed that, after HPH, the digestibility of starch substantially changed in the reduced rapidly digestible starch (RDS) content, and increased resistant starch (RS) after interacting with GA. In particular, the RS content of RSP-GA ranged from 5.4% to 29.7%, which were much higher than that of rice starch (1.6%). Meanwhile, the results indicated that rice starch and GA were aggregated by hydrogen bonding and van der Waals forces to form a single helix V7 type complex during HPH processing. Moreover, with the increase addition of GA, the fractal structure of the RSP-GA is converted into a mass fractal structure, and the aggregate structure gradually became compact due to the enhancement of rearrangement and aggregation behavior of the degraded starch molecular chains. It thus reduced the accessibility of the starch molecules to digestive enzymes. These results demonstrated that HPH and GA complexation could be beneficial to control the digestion of starch products with desired digestibility.
中文翻译：
了解通过高压均质形成的大米淀粉-没食子酸复合物的消化率。
通过高压匀浆（HPH）制备大米淀粉-苹果酸（GA）复合物（RSP-GA），研究了GA对HPH条件下大米淀粉消化率和多结构的影响。结果表明，HPH后，与GA相互作用后，淀粉的可消化性在快速消化淀粉（RDS）含量降低和抗性淀粉（RS）升高方面发生了显着变化。特别是，RSP-GA的RS含量在5.4％至29.7％之间，远高于大米淀粉（1.6％）。同时，结果表明，在HPH加工过程中，大米淀粉和GA通过氢键和范德华力聚集，形成单一的螺旋V7型配合物。此外，随着GA的添加，RSP-GA的分形结构转化为质量分形结构，由于降解淀粉分子链的重排和聚集行为的增强，聚集体结构逐渐变得紧密。因此，这降低了淀粉分子对消化酶的可及性。这些结果表明，HPH和GA络合可以有利于控制具有所需消化率的淀粉产品的消化。
更新日期：2019-05-16
中文翻译：
了解通过高压均质形成的大米淀粉-没食子酸复合物的消化率。
通过高压匀浆（HPH）制备大米淀粉-苹果酸（GA）复合物（RSP-GA），研究了GA对HPH条件下大米淀粉消化率和多结构的影响。结果表明，HPH后，与GA相互作用后，淀粉的可消化性在快速消化淀粉（RDS）含量降低和抗性淀粉（RS）升高方面发生了显着变化。特别是，RSP-GA的RS含量在5.4％至29.7％之间，远高于大米淀粉（1.6％）。同时，结果表明，在HPH加工过程中，大米淀粉和GA通过氢键和范德华力聚集，形成单一的螺旋V7型配合物。此外，随着GA的添加，RSP-GA的分形结构转化为质量分形结构，由于降解淀粉分子链的重排和聚集行为的增强，聚集体结构逐渐变得紧密。因此，这降低了淀粉分子对消化酶的可及性。这些结果表明，HPH和GA络合可以有利于控制具有所需消化率的淀粉产品的消化。
京公网安备 11010802027423号