Effect of Amorphization Methods on the Properties and Structures of Potato Starch-Monoglyceride Complex
文献类型： 外文期刊
作者： Lan, Xiaohong 1 ; Wu, Qiaoyu 1 ; Yang, Danlu 1 ; Lin, Jingjie 1 ; Xu, Shannan 3 ; Wu, Jinhong 1 ; Wang, Zhengwu 1 ; Wang, 1 ;
作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai 200240, Peoples R China
2.Univ Groningen, Zernike Inst Adv Mat, Macromol Chem & New Polymer Mat, Nijenborgh 4, NL-9747 AG Groningen, Netherlands
3.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, 231 West Xingang Rd, Guangzhou 510300, Guangdong, Peoples R China
4.Fuzhou Univ, Coll Biol Sci & Technol, Inst Food & Marine Bioresources, Fuzhou 350108, Fujian, Peoples R China
关键词： amorphous; emulsify; fat replacers; monoglycerides; potato starch
期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）
ISSN： 0038-9056
年卷期： 2020 年 72 卷 1-2 期
页码：
收录情况： SCI
摘要： Recently, starch-based fat replacers (FRs) have emerged as unique ingredients, possessing few calories and high vascular scavenger function without adverse organoleptic changes. Here, a two-step modification method for the development of a starch-based FRs is reported. First, native potato starch is amorphized by grinding, alkali and ethanol treatment. Then, the amorphized starch is complexed with monoglyceride. The results show that alkaline amorphous potato starch (AAPS) has the best emulsifying activity; ethanol amorphous potato starch complex (EAPSC) has the highest content of resistant starch (RS) (21.49%), while grinding amorphous potato starch (GAPS) retains the granular structure of the original starch best. The amorphization reduces the amylose content of starch, leading to reduced swelling power and increased digestibility. Complexation, on the other hand, is more like attaching a layer of the hydrophobic membrane. Combined with DSC and XRD, amorphization reduces the value of enthalpy and crystallinity, while the complexation process does the opposite. Overall, EAPSC is the best candidate for novel FRs, due to its greater emulsion stability and enzyme resistance. The experimental results provide a theoretical basis for the application of a novel potato starch-monoglyceride complex in foods such as cakes and snack fillings.
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