Effect and mechanism of glycerol monostearate dimer (GMS-D) and baking-treatment on the structure, in vitro digestion of gelatinized potato starch-GMS-D.
Effect and mechanism of glycerol monostearate dimer (GMS-D) and baking-treatment on the structure, in vitro digestion of gelatinized potato starch-GMS-D.
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DOI：
10.1111/1750-3841.16244
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发表时间：
2022-07
影响因子：
3.9
通讯作者：
Yuanchao Lu;Jia-Luo Li;Jian Ji;Xiaohua Nie;Ningxiang Yu;Xianghe Meng
中科院分区：
文献类型：
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作者：
Yuanchao Lu;Jia-Luo Li;Jian Ji;Xiaohua Nie;Ningxiang Yu;Xianghe Meng
随着社会的不断进步和科学研究的深入，饮食调节，特别是持续的葡萄糖释放，被认为是减轻甚至减少糖尿病发生的有效和重要的方法。本研究以马铃薯淀粉-单硬脂酸甘油酯二聚体（GPS-GMS-D）为原料，开发了一种低血糖指数的功能性食品成分。简言之，较高的络合指数（CI，71.02%）、较低的快速消化淀粉（RDS，35.57%）和较低的估计血糖指数（eGI，52.34%）被称为GPS-GMS-D。据推测，固体V型晶体结构，诱导与GMS-D和GPS之间的螺旋由于高直链淀粉，高饱和度，和低空间位阻，有助于较低的消化率。此外，系统地施加烘烤处理5 min以改善GPS-GMS-D的风味，具有相对较高的CI（59.98%）和较低的eGI（54.15%）。认为烘烤过程中的快速脱水和紧密交互作用会减缓GPS-GMS-D的分解和淀粉组分的转化。因此，这些结果表明，所开发的GPS-GMS-D是一个有前途的低GI功能性膳食食品成分的糖尿病，并成功地提出了一个合适的烘焙后热处理，以提高GPS-GMS-D的风味。实际应用：糊化马铃薯淀粉-单硬脂酸甘油酯二聚体（GPS-GMS-D）具有较高的直链淀粉含量和固体V型晶体结构，可诱导形成慢消化淀粉（SDS）和抗性淀粉（RS），从而抑制酶促水解。此外，GPS-GMS-D的风味通过适当和适度的热处理（烘焙）得到增强，这可能会改善糖尿病患者的生活质量。因此，我们认为GPS-GMS-D是一种很有前途的糖尿病功能性食品成分。
With the increasing progress of society and in-depth scientific research, dietary regulations, especially sustained glucose releases, are regarded as an effective and significant way to lighten or even cut the emergence of diabetes. In this research, the starch-lipid complex gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) was developed to provide a low-glycemic index functional food component for type 2 diabetes. Briefly, the higher complexation index (CI, 71.02%), lower rapidly digestible starch (RDS, 35.57%), and lower estimated glycemic index (eGI, 52.34%) were referred to as GPS-GMS-D. It was assumed that the solid V-type crystal structure, induced with the helix between GMS-D and GPS due to high amylose, high saturation, and low steric hindrance, contributed to the lower digestibility. In addition, baking treatment for 5 min was systematically exerted to improve the flavor of GPS-GMS-D with a relatively high CI (59.98%) and low eGI (54.15%). It was believed that rapid dehydration and close interaction during baking treatment could slow down the decomposition of GPS-GMS-D and conversions of starch fractions. Therefore, these results suggested that the as-developed GPS-GMS-D was a promising low GI functional dietary food component for diabetes mellitus, and a suitable baking post-thermal treatment was successfully proposed to enhance the flavor of GPS-GMS-D. PRACTICAL APPLICATION: The higher amylose and solid V-type crystal structure in gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) would induce the formation of slowly digestive starch (SDS) and resistant starch (RS) to suppress enzymatic hydrolysis. Moreover, the flavor of GPS-GMS-D was enhanced with appropriate and moderate thermal processing (baking), which was likely to improve the quality of life of a person with diabetes. Thus, we believe that GPS-GMS-D is a promising functional food component for diabetes mellitus.