Starch crystal seed tailors starch recrystallization for slowing starch digestion

文献类型： 外文期刊

第一作者： Chi, Chengdeng

作者： Chi, Chengdeng;Jiao, Wenjuan;Zhang, Yiping;Wang, Hongwei

作者机构：

关键词： Starch retrogradation; Digestibility; Crystal seed; Nucleation; Crystal growth

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 386 卷

页码：

收录情况： SCI

摘要： Crystal seed significantly affected polymers homogeneous or heterogeneous crystallization. However, how starch crystal seed affected recrystallization of gelatinized starch and in turn digestibility were not clearly understood. Herein, effects of endogenous crystal seed on starch recrystallization and digestibility were herein investigated. Structures of retrograded starches characterized by Fourier transform infrared spectroscopy and X-ray diffraction indicated that endogenous A-type crystal seed significantly promoted starch reassociation to form well-defined crystalline structure. Notably, starch crystal seed-mediated retrograded starch contained more compact structures after cooking in comparison with that of retrograded starch mediation without the crystal seed, and therefore the crystal seed-mediated retrograded starch exhibited a lower digestibility. This study preliminarily indicated starch endogenous crystal seed significantly modulate starch retrogradation and digestibility, nevertheless, how recrystallization temperature, the content and crystalline structure of the crystal seed affect recrystallization behaviors of crystal seed-containing starch are part of future work.

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