Multi-scale structure and digestive property of bran starch in different particle size wheat bran

文献类型： 外文期刊

第一作者： Li, Yang

作者： Li, Yang;Wang, Haoran;Li, Zaigui;Wang, Lili;Li, Yang;Wang, Haoran;Wang, Lijuan;Qiu, Ju;Li, Zaigui;Qiu, Ju;Wang, Lili

作者机构：

关键词： Wheat bran; Particle size; Bran starch; Flour starch; Multi-scale structure; Digestibility

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 414 卷

页码：

收录情况： SCI

摘要： In this study, the multi-scale (granular, molecular, crystalline, lamellar and helical) structure and digestive property of starch isolated from wheat bran of different particle size, including plant scale (1110 mu m), tissue scale (235 mu m, 83 mu m) and cell scale (19 mu m), were investigated and compared with wheat flour starch. Bran milling modified bran starch to varying degrees. Tissue-scale milling of bran reduced the granule size of bran starch, but did not significantly modify its molecular, lamellar, crystalline and helical structure. However, cell-scale milling caused significant destruction of crystalline regions and double helix, and increase in starch digestibility. In addition, compared to wheat flour starch, wheat bran starch had more resistant starch and lower digestibility, which were highly correlated with its thinner lamellas, more double helix proportion and compact fractal. This study highlights the effect of supramolecular structure on bran starch digestibility and contributes to the application of bran starch.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序