Insights into the hierarchical structure and digestion rate of alkali-modulated starches with different amylose contents
Insights into the hierarchical structure and digestion rate of alkali-modulated starches with different amylose contents
复制标题
不同直链淀粉含量的碱调淀粉的层次结构和消化率的见解
DOI：
10.1016/j.carbpol.2016.02.064
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发表时间：
2016-06-25
影响因子：
11.2
通讯作者：
Chen, Ling
中科院分区：
文献类型：
--
作者：
Qiao, Dongling;Yu, Long;Chen, Ling
采用组合分析技术研究了碱处理对不同直/支链淀粉比淀粉多尺度结构和消化行为的影响。碱处理破坏了淀粉的无定形基质，使部分片状和微晶化，削弱了淀粉的分子堆积，最终增强了淀粉对碱的敏感性。强碱处理（0.5%w/w）使这种效果更加突出，甚至将淀粉的两相消化转变为三相模式。与高直链淀粉相比，普通玉米淀粉具有一些独特的结构特征，如气孔和微晶薄弱点，其分级结构和消化速率发生了明显的变化。因此，碱处理已被证明是一种简单的方法来调节淀粉分级结构，从而实现具有所需消化率的淀粉基食品的合理开发。(C)2016爱思唯尔有限公司版权所有。
Combined analytical techniques were used to explore the effects of alkali treatment on the multi-scale structure and digestion behavior of starches with different amylose/amylopectin ratios. Alkali treatment disrupted the amorphous matrix, and partial lamellae and crystallites, which weakened starch molecular packing and eventually enhanced the susceptibility of starch to alkali. Stronger alkali treatment (0.5% w/w) made this effect more prominent and even transformed the dual-phase digestion of starch into a triple-phase pattern. Compared with high-amylose starch, regular maize starch, which possesses some unique structure characteristics typically as pores and crystallite weak points, showed evident changes of hierarchical structure and in digestion rate. Thus, alkali treatment has been demonstrated as a simple method to modulate starch hierarchical structure and thus to realize the rational development of starch based food products with desired digestibility. (C) 2016 Elsevier Ltd. All rights reserved.