Physicochemical and digestibility properties of double-modified banana ( Musa paradisiaca L.) starches.
Physicochemical and digestibility properties of double-modified banana ( Musa paradisiaca L.) starches.
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DOI：
10.1021/jf1035004
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发表时间：
2011-01
影响因子：
6.1
通讯作者：
Fandila Carlos-Amaya;P. Osorio-Díaz;E. Agama‐Acevedo;H. Yee-Madeira;L. Bello‐Pérez
中科院分区：
文献类型：
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作者：
Fandila Carlos-Amaya;P. Osorio-Díaz;E. Agama‐Acevedo;H. Yee-Madeira;L. Bello‐Pérez
采用单一改性(酯化或交联化)和双改性(酯化-交联化和交联化-酯化)对香蕉淀粉进行化学改性，以提高慢消化淀粉和抗性淀粉的含量。对其理化性质和体外消化率进行了分析。酯化样品的取代度在0.006~0.020之间。改性样品的X射线衍射图没有变化，但结晶度有所提高(从23.79%增加到32.76%)。未糊化样品的快速消化淀粉含量较低(4.23-9.19%)，而变性淀粉样品的快速消化淀粉含量较高(从10.79%增加到16.79%)，RS含量较高(74.07-85.07%)。在熟制样品中，酯化淀粉增加了SDS含量(21.32%)，其次是交联淀粉(15.13%)。双变性淀粉(交联酯化)的SDS含量最低，但RS含量最高。酯化和交联酯化样品的峰值粘度高于交联化和酯化-交联化样品。这一特性是由于在双重修饰中，第一个修饰中引入的基团被第二个修饰的官能团取代。与未变性淀粉(76.15℃和11.05J/g)相比，变性淀粉的糊化温度和糊化热分别从75.37℃和10.42 J/g降低到74.02℃和8.68 J/g。交联酯化淀粉的糊化热最低，为8.68J/g。变性淀粉的回生温度低于未改性淀粉(59.04~57.47℃)，但不同改性样品之间的回生温度差异不显著。
Banana starch was chemically modified using single (esterification or cross-linking) and dual modification (esterification-cross-linking and cross-linking-esterification), with the objective to increase the slowly digestible starch (SDS) and resistant starch (RS) concentrations. Physicochemical properties and in vitro digestibility were analyzed. The degree of substitution of the esterified samples ranged from 0.006 to 0.020. The X-ray diffraction pattern of the modified samples did not show change; however, an increase in crystallinity level was determined (from 23.79 to 32.76%). The ungelatinized samples had low rapidly digestible starch (RDS) (4.23-9.19%), whereas the modified starches showed an increase in SDS (from 10.79 to 16.79%) and had high RS content (74.07-85.07%). In the cooked samples, the esterified starch increased the SDS content (21.32%), followed by cross-linked starch (15.13%). Dual modified starch (cross-linked-esterified) had the lowest SDS content, but the highest RS amount. The esterified and cross-linked-esterified samples had higher peak viscosity than cross-linked and esterified-cross-linked. This characteristic is due to the fact that in dual modification, the groups introduced in the first modification are replaced by the functional group of the second modification. Temperature and enthalpy of gelatinization decreased in modified starches (from 75.37 to 74.02 °C and from 10.42 to 8.68 J/g, respectively), compared with their unmodified starch (76.15 °C and 11.05 J/g). Cross-linked-esterified starch showed the lowest enthalpy of gelatinization (8.68 J/g). Retrogradation temperature decreased in modified starches compared with unmodified (59.04-57.47 °C), but no significant differences were found among the modified samples.