Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids

被引：25

作者：

Chang, Ranran ^{[1
]}

Xiong, Liu ^{[1
]}

Li, Man ^{[1
]}

Wang, Yanfei ^{[1
]}

Lin, Minghong ^{[1
]}

Qiu, Lizhong ^{[2
]}

Bian, Xiliang ^{[2
]}

Sun, Chunrui ^{[2
]}

Sun, Qingjie ^{[1
]}

机构：

[1] Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

[2] Zhucheng Xingmao Corn Dev Co Ltd, Weifang 262200, Shandong, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2020年 / 150卷

基金：

中国国家自然科学基金;

关键词：

Short-chain amylose; Short glucan chains; Starch; Retrograde; Retard; Crystallization; ENZYMATIC-HYDROLYSIS; TEA POLYPHENOLS; AMYLOSE; RETROGRADATION; AMYLOPECTIN; WHEAT;

D O I：

10.1016/j.ijbiomac.2020.02.130

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Debranching modifications of waxy corn starch with pullulanase can generate short-chain amylose or debranched starch (DBS), which is easy to recrystallize. Herein, we firstly investigated the regulation of recrystallization behaviors of DBS by studying the interactions between DBS and emulsifiers, polyphenols, and fatty acids. Sodium dodecyl sulfate at the 3.0% level had strong interactions with DBS. When the concentration of epigallocatechin gallate was 15%, the enthalpy change (Delta H) of DBS was close to 0 Jig and the relative crystallinity of DBS was 0, clearly indicating the strong interactions between epigallocatechin gallate and DBS. When the concentration of caproic add, caprylic add, and capric add increased from 0 to 20.0%, the Delta N of DBS decreased from 11.38 +/- 0.01 to 3.90 +/- 0.63, 139 +/- 0.21, and 3.98 +/- 0.83 J/g, respectively. The interactions between emulsifiers, polyphenols, and fatty adds and DBS could affect physiochemical properties of DBS in varying degrees. (C) 2020 Elsevier B.V. All rights reserved.

引用

页码：644 / 653

页数：10

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