Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization

被引：56
作者：
Chen, Bingyan [1 ,2 ,4 ]
Jia, Xiangze [1 ,2 ]
Miao, Song [1 ,3 ,4 ]
Zeng, Shaoxiao [1 ,2 ]
Guo, Zebin [1 ,2 ]
Zhang, Yi [1 ,2 ]
Zheng, Baodong [1 ,2 ,4 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, 15 Shangxiadian Rd, Fuzhou 350002, Fujian, Peoples R China
[2] Fujian Agr & Forestry Univ, Fujian Prov Key Lab Qual Sci & Proc Technol Speci, Fuzhou 350002, Fujian, Peoples R China
[3] TEAGASC, Food Res Ctr, Moorepk, Fermoy, Cork, Ireland
[4] Fujian Agr & Forestry Univ, China Ireland Int Cooperat Ctr Food Mat Sci & Str, Fuzhou 350002, Fujian, Peoples R China
来源：
FOOD CHEMISTRY | 2018年 / 252卷
基金：
中国国家自然科学基金;
关键词：
Lotus seed starch; Glycerin monostearate; High pressure homogenization; Slowly digestion properties; Fine structure; AMYLOSE-LIPID COMPLEXES; WAXY MAIZE STARCH; X-RAY-SCATTERING; INCLUSION COMPLEXES; THERMAL-PROPERTIES; ALPHA-AMYLASE; ACID; ENZYME; WHEAT; GELATINIZATION;
D O I：
10.1016/j.foodchem.2018.01.054
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high-pressure homogenization process, and the effect of high pressure homogenization (HPH) on the slow digestion properties of LS-GMS was investigated. The digestion profiles showed HPH treatment reduced the digestive rate of LS-GMS, and the extent of this change was dependent on homogenized pressure. Scanning electron microscopy displayed HPH treatment change the morphology of LS-GMS, with high pressure producing more compact block-shape structure to resist enzyme digestion. The results of Gel-permeation chromatography and Small-angle X-ray scattering revealed high homogenization pressure impacted molecular weight distribution and semicrystalline region of complexes, resulting in the formation of new semi-crystalline with repeat unit distance of 16-18 nm and molecular weight distribution of 2.50-2.80x10(5) Da, which displayed strong enzymatic resistance. Differential scanning calorimeter results revealed new semi-crystalline lamellar may originate from type-II complexes that exhibited a high transition temperature.
引用
收藏
页码：115 / 125
页数：11
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