Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments
文献类型： 外文期刊
作者： Sun, Ying 1 ; Yang, Yang 1 ; Zheng, Lili 1 ; Zheng, Xiaoyan 1 ; Xiao, Dao 1 ; Wang, Shenwan 1 ; Zhang, Zhengke 2 ; Ai, Binling 1 ; Sheng, Zhanwu 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 571101, Hainan, Peoples R China
2.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China
3.Haikou Key Lab Banana Biol, Haikou 571101, Hainan, Peoples R China
关键词： starch modification; thermal stability; rheological properties; crystallinity; morphology
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 22 期
页码：
收录情况： SCI
摘要： Ultrasonic treatment combined with resveratrol modification was used to improve banana starch's solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10-73.92 degrees C to 70.77-75.83 degrees C. The storage modulus (G') and loss modulus (G") increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch.
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