Insights into the improved cold-water solubility and digestibility of alkaline-alcohol modified cassava starch: A discussion from the perspective of fine structure
文献类型： 外文期刊
作者： Xu, Minghao 1 ; Zhao, Xi 1 ; Chen, Ziyue 1 ; Zhou, Zhenjiang 1 ; Ji, Shengyang 1 ; Xu, Yating 1 ; Zhang, Cihao 1 ; Shen, Jianfu 1 ; Chen, Qing 3 ; Li, Kaimian 4 ; Lu, Baiyi 1 ;
作者机构： 1.Zhejiang Univ, Key Lab Qual Evaluat 7 Hlth Benefit Agroprod, Key Lab Qual & Safety Risk Assessment Agroprod Sto, Coll Biosyst Engn & Food Sci,Minist Agr & Rural Af, Hangzhou 310058, Peoples R China
2.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China
3.Environm & Plant Protect Inst, Chinese Acad Trop Agr Sci, Haikou 571737, Peoples R China
4.Chinese Acad Trop Agr Sci, Trop Crop Germplasm Res Inst, Haikou 571737, Peoples R China
关键词： Cassava starch; Cold-water solubility; Multiscale structure; 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 305 卷
页码：
收录情况： SCI
摘要： Multi-objective optimization of starch for higher solubility and lower glycemic index is a challenge. In this study, we investigated the molecular structure evolution of cold water-soluble starch (CWS) and its correlation mechanism with solubility and digestibility by alkali-alcohol treatment of cassava starch. As NaOH concentration increased, the average molecular size of CWS gradually decreased, and the medium-long amylose (AM) chains (X similar to 1000-10,000) decreased sharply. The breakage of long starch chains could reveal more hydroxyl groups, increasing the opportunity to form hydrogen bonds with water molecules and thus increasing solubility up to 77.19 %. The ordered structure of starch was gradually destroyed, further reducing the gelatinization enthalpy and thus promoted starch swelling and gelatinization at lower temperatures. Compared to pregelatinized starch, the in vitro digestion fit showed that the estimated glycemic index of CWS was lower by about 10 %. The above multi-scale results could be found that the CWS still retained higher content of medium-long AM chains, which promoted stable and ordered structure of the starch chains, effectively impeding the penetration of digestive enzymes, whereas the relatively intact granule structure could inhibit the diffusion of digestive enzymes. This study could hold future potential for application in the field of starch-based instant convenience foods.
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