Insights into Dual Self-Assembly Mechanisms in Various Artocarpus altilis (Parkinson) Fosberg Starch-Endogenous Lipid-Endogenous Protein Complexes: Interactions between Digestibility Kinetics and Multiscale Structure
文献类型： 外文期刊
作者： Yao, Chunguang 1 ; Yang, Xin 2 ; Zhang, Yanjun 3 ; Sun, Yuqing 1 ; Niu, Debao 1 ; Wang, Shuangfei 1 ; Zhao, Yuan 1 ; Tan, Lehe 3 ; Huang, Chongxing 1 ; Li, Bo 1 ;
作者机构： 1.Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530003, Guangxi, Peoples R China
2.Harbin Inst Technol, Sch Med & Hlth, Harbin 150006, Heilongjiang, Peoples R China
3.Chinese Acad Trop Agr Sci CATAS, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
4.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Hainan, Peoples R China
关键词：
Chinese seedless breadfruit starch; starch ternary complex; logarithm of slope digestive dynamics mode analysis; multiscale supramolecular structure investigation;
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）
ISSN： 0021-8561
年卷期： 2024 年 72 卷 49 期
页码：
收录情况： SCI
摘要： Chinese seedless breadfruit is rich in starch, lipids, and protein. To explore the interactions among these macromolecules during food processing, the seedless breadfruit starch-endogenous lipid-endogenous protein complex was investigated. Native seedless breadfruit starches are categorized as low-resistant-content starch [low-resistant starch (LRS)] or high-resistant starch (HRS). After complexation, dual self-assembly mechanisms occur after complexation. Initially, for the LRS group, long chains of amylopectin and amylose participate in complexation due to the migration from the short side chain of amylopectin, leading to an increase in RS content compared to the native starch. In contrast, amylose participated in complexation in the HRS group, which showed higher digestibility than that of raw starch. According to chemometric analysis, the HRS group complex possesses a more compact external and internal nanomicrostructure, leading to its weaker digestibility kinetics compared to the LRS group complex. This study provides a fundamental basis for the comprehensive application of novel multicomponent foods.
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