Preparation of citrate-esterified corn starch via synergistic enzymatic debranching and infrared radiation: physicochemical properties, multilayer structure, and mechanism

IF 4.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2026-01-01 DOI:10.1093/fqsafe/fyag036

Junjie Chen, Jiawei Wu, Siqi Zhao, Jirong Jia, Qiang Liu, Liping Guo, Wenbo Shi, Tingting Tao, Chao Ding

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Abstract

Abstract Citric acid-esterified corn starch with high resistance to digestion was prepared by synergistic enzymatic debranching (ED) and infrared irradiation (IR). The effect and underlying mechanism of the synergistic interaction between ED and IR were evaluated through an analysis of the physicochemical characteristics and hierarchical structural features of the modified starch samples. Compared with IR-modified starch (IRS), the synergistic sample (SEDIR) showed superior thermal stability (no gelatinization at 95 °C), a significantly reduced Rapid Visco Analyzer (RVA) recovery value of 4.05 mPa·s, and a 35% increase in resistance to digestion. These improvements were attributed to ED disrupting the branched structure and exposing hydroxyl groups, which facilitated subsequent IR esterification and increased substitution degree. Hydrolysis and digestion rates followed the order of native corn starch>IRS>EDS>SEDIR, indicating that ED promoted amorphous degradation, while IR enhanced steric hindrance, delaying enzymatic digestion. Overall, ED followed by citric acid–IR esterification represents an efficient approach for preparing high-resistant starch with promising applications in the food industry.

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协同酶解支和红外辐射制备柠檬酸酯化玉米淀粉：理化性质、多层结构和机理

摘要采用协同酶解支（ED）和红外辐照（IR）法制备了抗消化的柠檬酸酯化玉米淀粉。通过对改性淀粉样品的理化特性和层次结构特征的分析，探讨了ED与IR协同作用的作用机制。与红外改性淀粉（IRS）相比，增效淀粉（SEDIR）具有更好的热稳定性（95℃下不糊化），快速粘度分析仪（Rapid Visco Analyzer， RVA）的回收率显著降低（4.05 mPa·s），抗消化能力提高35%。这些改进是由于ED破坏了支链结构并暴露了羟基，从而促进了随后的IR酯化和取代度的增加。水解和消化速率依次为天然玉米淀粉&；gt;IRS>EDS>；sedr，表明ED促进了无定形降解，而IR增强了位阻，延缓了酶消化。综上所述，柠檬酸-红外酯化反应是制备高抗性淀粉的有效方法，在食品工业中具有广阔的应用前景。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.

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