Effects of microwave treatment on the physicochemical properties, structure, and in vitro digestibility of sweet potato starch-lipid complexes with different fatty acid chain lengths.

IF 4 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2026-10-01 Epub Date: 2026-06-20 DOI:10.1002/jsfa.70822

Renbing Qin, Mengmeng Zhou, Jiaming Zhu, Jinfeng Hua, Ruiqiang Luo, Haiyan Gao, Jie Zeng, Fengjuan Xiang

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引用次数: 0

Abstract

Background: Sweet potato starch (SPS) is an abundant and cost-effective agricultural resource with broad application prospects, but its poor thermal stability and high digestibility restrict industrial utilization. The formation of starch-lipid complexes is a green physical modification method to improve starch functionality, and microwave irradiation with rapid volumetric heating is an efficient alternative to conventional hydrothermal processing. However, the chain-length-dependent mechanism by which microwave treatment regulates the structure and digestive properties of SPS-fatty acid (FA) complexes remains unclear, hindering the rational design of low-glycemic ingredients.

Results: Longer chain FAs formed complexes with higher thermal stability and resistant starch (RS) content. Microwave treatment reduced complex quantity but enhanced structural order and crystallinity, forming more perfect V-type crystals. This structural refinement reduced digestibility significantly, with the microwave-treated stearic acid complex (SA-M) showing the highest RS content (46.8%) and lowest estimated glycemic index (eGI) (68.3).

Conclusion: Microwave treatment acts as a chain-length-dependent structural refinement process, optimizing starch-lipid complexes towards more ordered and digestion-resistant forms, providing a strategy for developing low-glycemic-index starchy foods. © 2026 Society of Chemical Industry.

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微波处理对不同脂肪酸链长度甘薯淀粉脂复合物理化性质、结构及体外消化率的影响

背景：甘薯淀粉（SPS）是一种储量丰富、性价比高的农业资源，具有广阔的应用前景，但其热稳定性差、消化率高制约了工业利用。淀粉-脂络合物的形成是一种提高淀粉功能的绿色物理改性方法，微波快速体积加热是传统水热处理的有效替代方法。然而，微波处理调节sps -脂肪酸（FA）复合物结构和消化特性的链长依赖机制尚不清楚，这阻碍了低血糖成分的合理设计。结果：长链FAs形成的配合物具有较高的热稳定性和抗性淀粉（RS）含量。微波处理减少了复合量，但提高了结构有序度和结晶度，形成了更完美的v型晶体。这种结构的改进显著降低了消化率，微波处理的硬脂酸复合物（SA-M）显示出最高的RS含量（46.8%）和最低的估计血糖指数（eGI）（68.3）。结论：微波处理是一个依赖于链长度的结构优化过程，优化淀粉-脂复合物，使其更有序、更耐消化，为开发低血糖指数淀粉类食品提供了策略。©2026化学工业协会。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.