A combined recrystallization and acetylation strategy for resistant starch with enhanced thermal stability and excellent short-chain fatty acid production

被引：38
作者：
Chang, Ranran [1 ,2 ,3 ,4 ]
Xu, KunJie [1 ,2 ]
Zhang, Rao [1 ,2 ]
Jin, Zhengyu [3 ]
Aiguo, Ma [1 ,2 ]
机构：
[1] Qingdao Univ, Inst Nutr & Hlth, Qingdao 266021, Peoples R China
[2] Qingdao Univ, Sch Publ Hlth, Qingdao 266021, Peoples R China
[3] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
[4] Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 430卷
关键词：
Recrystallized; Acetylation; Fermentation; MICROBIAL METABOLITES; POTATO STARCH; DIGESTIBILITY; DIGESTION; LENGTH;
D O I：
10.1016/j.foodchem.2023.136970
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, resistant starch (RS) with enhanced thermal stability and excellent short-chain fatty acid production was obtained using recrystallization at 50 & DEG;C of debranched waxy maize starch followed by an acetylation strategy. RS sample obtained by debranching with a 25% high concentration of native starch combined with recrystallization at 50 & DEG;C (25DBS-50 & DEG;C-P) and acetylated RS (25DBS-50 & DEG;C-P-A) exhibited high relative crystallinity of 69.4% and 64.2%, respectively. And the peak gelatinization temperature values of them reached 116.8 & DEG;C and 111.4 & DEG;C, and the RS contents of them after cooking for 30 min remained at 35.1% and 40.0%, respectively. The acetic acid yield of 25DBS-50 & DEG;C-P-A was higher than that of the control group. These results indicated that recrystallization at 50 & DEG;C combined with acetylation for debranched starch could be used as a new method for regulating the digestibility and fermentation properties while developing food with a low glycemic response and specific nutritional benefits.
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页数：8
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