Novel one-step method to construct gellan gum-zein core-shell structured starch beads for regulating starch digestion

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-10-13 DOI:10.1016/j.foodchem.2024.141621

Zhiwei Lin , Weixian Li , Chengcheng Zhang , Linjie Zhan , Xiaoyang He , Yang Qin , Qingjie Sun , Na Ji

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Abstract

A simple and efficient one-step method combining ion crosslinking and antisolvent exchange has been developed to construct gellan gum/corn starch@zein (GG/CS@Z) core-shell structured beads. This novel approach aims to reduce the digestibility and digestion rate of starch. The GG/CS@Z beads were comprehensively characterized using scanning electron microscopy (SEM), confocal laser scanning microscope (CLSM), differential scanning calorimetry (DSC), swelling power experiments and in vitro simulated digestion tests, respectively. SEM and CLSM analyses unequivocally confirmed the successful construction of the core-shell structure in GG/CS@Z beads. The encapsulation of starch within the core-shell structure effectively restricted its swelling and gelatinization by inhibiting water contact. Notably, compared to native corn starch, the GG/CS@Z₅ beads exhibited significantly enhanced contents of slowly digestible starch (SDS) and resistant starch (RS), reaching 34.07 % and 26.86 %, respectively. These findings demonstrate the potential of GG/CS@Z core-shell structured beads as functional food ingredients for individuals with cardiovascular diseases and diabetes.

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一步法构建用于调节淀粉消化的结冷胶-玉米蛋白核壳结构淀粉珠的新方法

我们开发了一种结合离子交联和抗溶剂交换的简单高效的一步法来构建结冷胶/玉米淀粉@zein（GG/CS@Z）核壳结构珠子。这种新方法旨在降低淀粉的消化率和消化率。研究人员分别使用扫描电子显微镜（SEM）、激光共聚焦扫描显微镜（CLSM）、差示扫描量热仪（DSC）、膨胀力实验和体外模拟消化试验对 GG/CS@Z 珠子进行了综合表征。扫描电镜和共聚焦激光扫描显微镜分析明确证实，GG/CS@Z 珠成功地构建了核壳结构。淀粉被包裹在核壳结构中，通过抑制与水的接触，有效地限制了淀粉的溶胀和糊化。值得注意的是，与原生玉米淀粉相比，GG/CS@Z5 珠子的慢消化淀粉（SDS）和抗性淀粉（RS）含量显著提高，分别达到 34.07 % 和 26.86 %。这些发现证明了 GG/CS@Z 核壳结构珠作为功能性食品配料的潜力，可用于心血管疾病和糖尿病患者。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.