Optimization of the response surface for semi-dry preparation of acetylated chickpea starch and its structural, physicochemical and in vitro digestibility

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI:10.1016/j.lwt.2025.117764

Xiuli Wu, Bingqian Zhang, Qing Zhang, Xiaojia Zhang

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引用次数: 0

Abstract

Acetylation modification can effectively address the inherent shortcomings of native starch in food applications. There have been limited studies on acetylated chickpea starch (ACPS), predominantly using the wet method. However, fewer studies have comprehensively explored the semi-dry method to optimize the modification conditions. This study aimed to optimized the processing conditions for the semi-dry preparation of ACPS esters using a response surface methodology and evaluated starch granule morphology, pasting properties, physicochemical characteristics, and in vitro digestibility. Fourier transform infrared spectroscopy (FTIR) confirmed the successful introduction of acetyl groups to the starch molecule. Scanning electron microscopy (SEM) images revealed slight aggregation on the surface of ACPS particles. ACPS exhibited improved performance in terms of solubility, swelling power, and transparency. Acetylation modified the starch's pasting properties, resulting in ACPS with reduced pasting temperature and higher peak viscosity. ACPS showed a significant decrease in in vitro digestibility and an increase in resistant starch content from 3.24 g/100 g–12.87 g/100 g. This study offers a theoretical reference for the semi-dry preparation of acetylated starch, and the significant improvement in physicochemical properties underscores its potential as a food additive, thereby broadening the application scope of chickpea starch in the food industry.

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半干法制备乙酰化鹰嘴豆淀粉的响应面优化及其结构、理化和体外消化率

乙酰化改性可以有效地解决天然淀粉在食品应用中的固有缺陷。对乙酰化鹰嘴豆淀粉（ACPS）的研究有限，主要采用湿法。但全面探索半干法优化改性条件的研究较少。本研究旨在利用响应面法优化半干法制备ACPS酯的工艺条件，并对淀粉颗粒形貌、糊化特性、理化特性和体外消化率进行评价。傅里叶变换红外光谱（FTIR）证实乙酰基成功引入淀粉分子。扫描电镜（SEM）图像显示ACPS颗粒表面有轻微聚集。ACPS在溶解度、溶胀力和透明度方面表现出更好的性能。乙酰化修饰了淀粉的糊化性能，使ACPS的糊化温度降低，峰值粘度提高。抗淀粉含量从3.24 g/100 g增加到12.87 g/100 g，显著降低了抗淀粉的体外消化率。本研究为半干法制备乙酰化淀粉提供了理论参考，其理化性质的显著改善突出了鹰嘴豆淀粉作为食品添加剂的潜力，从而拓宽了鹰嘴豆淀粉在食品工业中的应用范围。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.