Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility
Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility
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DOI：
10.1016/j.foodhyd.2020.106141
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发表时间：
2021-01-01
影响因子：
10.7
通讯作者：
Jin, Zhengyu
中科院分区：
文献类型：
--
作者：
Chang, Ranran;Lu, Hao;Jin, Zhengyu
在不同类型的淀粉中，抗性淀粉3型（RS3）作为食品成分呈现出新的潜力。以糯玉米淀粉为原料，采用超声波辅助退火处理分级脱支淀粉（DBS）制备RS3。研究了单一和双重改性对RS3结构特性和体外消化率的影响。改性处理使DBS发生结构重排，RS含量从46.2%提高到65.4%。链长分布的结果表明，分级DBS具有较高的B1和B2链的百分比。超声波和退火处理增加了相对结晶度，从31.9%到78.1%，和逆行焓变，从9.4到25.2 J/g，RS3。这些结果表明，通过超声和退火处理的DBS的双重改性可用作调节RS3的消化特性和开发低血糖反应食品的新的开放途径。
Among the different types of starches, resistant starch type 3 (RS3) presents new potential as a food ingredient. In this study, RS3 was prepared using ultrasound assisted annealing treatment of fractionated debranched starch (DBS) from waxy maize starch. The effects of single and dual modification on the structural properties and in vitro digestibility of RS3 were investigated. The modification treatment caused structure rearrangement of DBS, increasing the RS content in RS3 from 46.2% to 65.4%. The result of chain length distributions indicated that the fractionated DBS had a high percentage of B1 and B2 chains. Ultrasound and annealing treatment increased the relative crystallinity, from 31.9% to 78.1%, and retrograded enthalpy changes, from 9.4 to 25.2 J/g, of RS3. These results indicated that dual modification of DBS by ultrasound and annealing treatments could be used as new open pathways for regulating the digestibility properties of RS3 and developing low glycemic response food.