Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties
Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties
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DOI：
10.1016/j.foodhyd.2018.05.057
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发表时间：
2018-11-01
影响因子：
10.7
通讯作者：
Li, Caiming
中科院分区：
文献类型：
--
作者：
Liu, Guodong;Ji, Na;Li, Caiming
本研究的目的是研究脱支蜡质淀粉中的分子相互作用及其对消化率和水凝胶性质的影响。研究了分子量分布、分子缠结、水凝胶性质、水流动性和消化性。结果表明，支链淀粉释放出的短链直链淀粉具有分子排列和聚集所需的大的流动性。由于短链直链淀粉分子间的强相互作用，在脱支蜡质淀粉中建立了有效的分子缠结。较高的储能模量（G '）和损耗模量（G“）值表明在去支化蜡质淀粉中形成更致密和更固体状的凝胶。此外，脱支蜡质淀粉的淀粉酶水解受到抑制，导致快消化淀粉（RDS）降低，慢消化淀粉（SDS）增加。这些结果证实了去支化淀粉由于其可消化性和水凝胶性质而在食品工业中显示出巨大的潜力。
The purpose of this study was to investigate the molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties. Molecular weight distribution, molecular entanglements, hydrogel properties, water mobility and digestibility were investigated. The results showed short chain amylose released from amylopectin possessed great mobility required for molecule alignment and aggregation. Effective molecular entanglements were established in debranched waxy starch owing to the strong interactions among short chain amylose molecules. Higher storage modulus (G') and loss modulus (G '') values indicated denser and more solid-like gels were formed in debranched waxy starch. Additionally, amylase hydrolysis of debranched waxy starch was retarded leading to the decrease of rapidly digestible starch (RDS) and the increase of slowly digestible starch (SDS). These results confirmed debranched starch shows great potential in food industry due to its digestibility and hydrogel properties.