Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids
Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids
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脱支淀粉与乳化剂、多酚和脂肪酸之间的相互作用
DOI：
10.1016/j.ijbiomac.2020.02.130
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发表时间：
2020-05-01
影响因子：
8.2
通讯作者：
Sun, Qingjie
中科院分区：
文献类型：
--
作者：
Chang, Ranran;Xiong, Liu;Sun, Qingjie
Debranching modifications of waxy corn starch with pullulanase can generate short-chain amylose or debranched starch (DBS), which is easy to recrystallize. Herein, we firstly investigated the regulation of recrystallization behaviors of DBS by studying the interactions between DBS and emulsifiers, polyphenols, and fatty acids. Sodium dodecyl sulfate at the 3.0% level had strong interactions with DBS. When the concentration of epigallocatechin gallate was 15%, the enthalpy change (Delta H) of DBS was close to 0 Jig and the relative crystallinity of DBS was 0, clearly indicating the strong interactions between epigallocatechin gallate and DBS. When the concentration of caproic add, caprylic add, and capric add increased from 0 to 20.0%, the Delta N of DBS decreased from 11.38 +/- 0.01 to 3.90 +/- 0.63, 139 +/- 0.21, and 3.98 +/- 0.83 J/g, respectively. The interactions between emulsifiers, polyphenols, and fatty adds and DBS could affect physiochemical properties of DBS in varying degrees. (C) 2020 Elsevier B.V. All rights reserved.
