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Ultrasound/microwave modification-mediated formation of precipitated debranched starch-lipid complexes: Physicochemical and in vitro digestion properties

文献类型： 外文期刊

作者： Cui, Ziyan 1 ; Yu, Haiyang 1 ; Zhao, Mei 1 ; Zhang, Jing 1 ; Dong, Juan 3 ; Sun, Suling 4 ; Wei, Jianteng 1 ; Sun, Qingjie 1 ; Mu, Hongyan 1 ;

作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

2.Qingdao Special Food Res Inst, Qingdao 266109, Peoples R China

3.Shihezi Univ, Sch Food Sci, Shihezi 832003, Peoples R China

4.Zhejiang Acad Agr Sci, Inst Qual & Stand Agr Prod, Hangzhou 310021, Peoples R China

关键词： PDBS-LA complexes; Properties; Digestibility

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 319 卷

页码：

收录情况： SCI

摘要： Short glucans obtained using starch debranching (DBS) have attracted increasing interest, while the precipitated fractions from debranching treatment (PDBS) are often ignored. Here, the molecular characteristics of PDBS from debranching native corn starches and its potential to form complexes with lauric acid (LA) using different methods were explored. The PDBS contained 83.03 % amylose and mainly consisted of two components with a degree of polymerization (DP) of 974.04 and 19.82, these characteristics are highly conducive to the formation of the PDBS-LA complexes. Enhancing the ultrasound or microwave power not only improved the formation of complexes, but also promoted more physically embedded LA incorporating into the inner helical cavity of PDBS, resulting in increased relative crystallinity (RC) and short-range ordered structure; which contributed to a higher anti-digestibility, the maximum levels of slowly digestible starch (SDS) and resistant starch (RS) were determined in MC800W. Our results would be valuable for the development of debranched starches-based RS via suitable physical technologies.

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