Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2014-07-15 DOI:10.1016/j.foodchem.2014.01.036

Yi Zhang , Hongliang Zeng , Ying Wang , Shaoxiao Zeng , Baodong Zheng

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引用次数: 133

Abstract

Lotus seed resistant starch (LRS) is a type of retrograded starch that is commonly known as resistant starch type 3 (RS3). The structural and crystalline properties of unpurified LRS (NP-LRS3), enzyme purified LRS after drying (GP-LRS3), and enzyme purified LRS (ZP-LRS3) were characterized. The result showed that the molecular weights of NP-LRS3, GP-LRS3, and ZP-LRS3 were 0.102 × 10⁶, 0.014 × 10⁶, and 0.025 × 10⁶ Da, respectively. Compared with native starch and high amylose maize starch (HAMS), LRS lacked the polarization cross and the irregularly shaped LRS granules had a rougher surface, B-type crystal structure, and greater level of molecular order. The FT-IR measurements indicated no differences in the chemical groups. Analysis by ¹³C NMR indicated an increased propensity for double helix formation and higher crystallinity in LRS than in the two other types of starch. Moreover, LRS was more effective than either glucose or HAMS in promoting the proliferation of bifidobacteria.

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莲子抗性淀粉的结构特征、结晶特性及其益生元效应

莲子抗性淀粉(LRS)是一种逆行淀粉，通常被称为抗性淀粉3型(RS3)。对未纯化LRS (NP-LRS3)、干燥后酶纯化LRS (GP-LRS3)和酶纯化LRS (ZP-LRS3)的结构和结晶性质进行了表征。结果表明，NP-LRS3、GP-LRS3和ZP-LRS3的分子量分别为0.102 × 106、0.014 × 106和0.025 × 106 Da。与天然淀粉和高直链玉米淀粉(HAMS)相比，LRS缺乏极化交叉，形状不规则的LRS颗粒表面粗糙，具有b型晶体结构，分子有序度更高。FT-IR测量显示化学组之间没有差异。13C核磁共振分析表明，与其他两种类型的淀粉相比，LRS的双螺旋形成倾向增加，结晶度更高。此外，LRS在促进双歧杆菌增殖方面比葡萄糖或HAMS更有效。

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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.