Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100336

Mingyue Liu , Xiaonian Wu , Xiaoyan Wang , Yuling Jiang , Zhengyu Huang , Yong Fang , Qinlu Lin , Yongbo Ding

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引用次数: 0

Abstract

To understand how amylose content and crystal type regulated the digestibility of starch–lipid complex nanoparticles, this study used waxy corn starch (WCS), normal corn starch (NCS) and high-amylose corn starch (HCS) with different amylose contents and NCS (A-type), potato starch (PtS, B-type) and pea starch (PS, C-type) with different crystal types to investigate the effects of amylose content and crystal type on the structure and digestibility of starch-lauric acid (LA) complex nanoparticles. A significant increase in complex index (CI), R_1047/1022, relative crystallinity, and enthalpy of gelatinization (ΔH) was found in starch-LA complex nanoparticles with amylose contents increasing. The increases in resistant starch (RS) and slowly digestible starch (SDS) contents of WCS-LA complex nanoparticles, NCS-LA complex nanoparticles and HCS-LA complex nanoparticles were 29.33%, 40.29% and 93.90% compared to their respective controls. Furthermore, PtS-LA complex nanoparticles (PtS-LANPs) showed the highest increase in CI, R_1047/1022, relative crystallinity, and ΔH compared to NCS-LA complex nanoparticles (NCS–LANPs) and PS-LA complex nanoparticles (PS-LANPs). For RS and SDS contents, the highest increased was found in PtS-LANPs (56.99%), followed by NCS–LANPs (40.29%) and PS-LANPs (31.44%) as compared to their respective controls. Results could provide basic data to prepare starch–lipid complex nanoparticles with desired digestibility.

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直链淀粉含量和结晶类型对淀粉-脂肪酸复合纳米颗粒结构和消化率的影响

为了了解直链淀粉含量和晶体类型如何调节淀粉-脂质复合物纳米颗粒的消化率，本研究使用了具有不同直链淀粉和NCS（A型）的糯玉米淀粉（WCS）、普通玉米淀粉（NCS）和高直链玉米淀粉（HCS），以不同结晶类型的马铃薯淀粉（PtS，B型）和豌豆淀粉（PS，C型）为材料，研究直链淀粉含量和结晶类型对淀粉-月桂酸（LA）复合纳米颗粒结构和消化率的影响。随着直链淀粉含量的增加，淀粉-LA复合物纳米颗粒的复合指数（CI）、R1047/1022、相对结晶度和糊化焓（ΔH）显著增加。WCS-LA复合纳米颗粒、NCS-LA复合纳米颗粒和HCS-LA复合纳米粒子的抗性淀粉（RS）和慢消化淀粉（SDS）含量分别比对照增加了29.33%、40.29%和93.90%。此外，与NCS-LA复合纳米颗粒（NCS–LANPs）和PS-LA复合纳米粒子（PS-LANPs）相比，PtS-LA复合纳米粒子（PtS-LANPs）的CI、R1047/1022、相对结晶度和ΔH增加最高。就RS和SDS含量而言，与各自的对照组相比，PtS LANP（56.99%）的含量增加最多，其次是NCS–LANP（40.29%）和PS LANP（31.44%）。研究结果可为制备具有所需消化率的淀粉-脂质复合纳米颗粒提供基础数据。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.