Comparative study on structural characterization, physicochemical properties, and in vitro probiotic activities of resistant starch from different varieties of Euryale ferox

被引：0

作者：

Qu, Cheng ^{[1
,2
]}

Yu, Daixin ^{[1
,2
]}

Jing, Zonghui ^{[1
,2
]}

Gu, Shuyu ^{[2
]}

Wang, Yufei ^{[2
]}

Xie, Weifan ^{[2
]}

Wu, Qinan ^{[1
,2
]}

机构：

[1] Nanjing Univ Chinese Med, Jiangsu Collaborat Innovat Ctr, Chinese Med Resources Industrializat, Nanjing 210023, Peoples R China

[2] Nanjing Univ Chinese Med, Sch Pharm, Nanjing 210023, Peoples R China

来源：

FOOD CHEMISTRY-X | 2025年 / 28卷

基金：

中国国家自然科学基金;

关键词：

Euryale ferox; Resistant starch; Structural characterization; Physicochemical property; Amylose-lipid complex; Probiotic activity; WHEAT-STARCH;

D O I：

10.1016/j.fochx.2025.102572

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Euryale ferox (EF), a highly nutritious food, is an excellent source of resistant starch (RS). This study compared the structure, physicochemical properties, and probiotic activities of RS from North (NEFRS) and South EF (SEFRS). NEFRS exhibited a higher RS content (similar to 10 %) than SEFRS (similar to 4 %) and demonstrated superior crystallinity (21.66 %), thermal stability (Delta H = 21.85 J/g), and molecular order, whereas SEFRS contained more double helices (Delta H = 4.17 J/g). Both displayed type A crystalline structures, with RS5 amylose-lipid complexes being more abundant in NEFRS during growth. Gas chromatography-mass spectrometry identified bound fatty acids, including palmitic, linoleic, trans-oleic, and stearic acids, confirmed through in vitro synthesis. Probiotic assays revealed EFRS enhanced the growth of Bifidobacterium and Lactobacillus acidophilus, while NEFRS exhibited stronger inhibition against Escherichia coli and Staphylococcus aureus. Overall, this study systematically elucidated the EFRS differences between two species, providing valuable insights into functional product development and EF deep processing.

引用

页数：13

共 44 条

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