Removing internal lipids influences the interactions between blueberry anthocyanins and maize starch: Thermal and rheological properties, and digestibility
文献类型： 外文期刊
作者： Zhang, Xinyu 1 ; Ma, Mengting 1 ; Huang, Wuyang 2 ; Sui, Zhongquan 1 ; Corke, Harold 3 ;
作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
3.Guangdong Technion Israel Inst Technol, Dept Biotechnol & Food Engn, Shantou 515063, Peoples R China
4.Technion Israel Inst Technol, Fac Biotechnol & Food Engn, Haifa, Israel
关键词： Starch internal lipids; In vitro digestibility; Amylose
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： The interactions between blueberry anthocyanins (BA) and waxy (WMS) and normal amylose (NMS) maize starches before and after internal lipids removal were studied. With the addition of BA (0-10 %), gelatinization enthalpy (Delta H) of both WMS and NMS decreased, and Delta H of the starches without internal lipids was further reduced. Steady shear rheological analysis indicated that removing internal lipids reduced consistency coefficient (K) and increased flow behavior index (n) of NMS-BA complexes, while this was not observed in WMS-BA complexes. Rapidly digestible starch (RDS) content was decreased by 14.7 % and 16.1 % in WMS-BA and NMS-BA complexes as a function of BA (from 0 to 10 %), respectively, meanwhile, after removal internal lipids, RDS content was decreased by 21.3 % and 26.0 %, respectively. After removal of internal lipids, starch-BA complexes exhibited higher alpha-amylase inhibition activity and contained more amylose-BA complexes. These results suggested that the effect of BA on NMS was greater than that on WMS regardless of whether internal lipids were removed, but removal of internal lipids enhanced the interaction between BA and amylose/amylopectin within starch. This study also provided insights into the influence of internal lipids on BA modified starch.
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