Food Structure-Netherlands最新文献_第8页

Evaluation of pH, NaCl and CaCl2 salts on Solubility, Zeta Potential and air - water interfacial properties of the protein isolate from lupin seeds pH、NaCl和CaCl2盐对罗苹种子分离蛋白溶解度、Zeta电位和空气-水界面性质的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-10-01 DOI: 10.1016/j.foostr.2023.100350

Richard Marins da Silva, Márcia Cristina Teixeira Ribeiro Vidigal, Valéria Paula Rodrigues Minim, Luis Antonio Minim

{"title":"Evaluation of pH, NaCl and CaCl2 salts on Solubility, Zeta Potential and air - water interfacial properties of the protein isolate from lupin seeds","authors":"Richard Marins da Silva, Márcia Cristina Teixeira Ribeiro Vidigal, Valéria Paula Rodrigues Minim, Luis Antonio Minim","doi":"10.1016/j.foostr.2023.100350","DOIUrl":"10.1016/j.foostr.2023.100350","url":null,"abstract":"<div><p><span>Lupin is a legume seed rich in proteins and presents high nutritional and health benefits but is little used in the human diet. In this work, lupin proteins were extracted using an alkaline-saline solution followed by dialysis. Then, globulins were separated by isoelectric precipitation to give lupin globulin isolate (LGI). The solubility, zeta potential and interfacial properties of LGI were evaluated at pH of 3.4 and 6.8 in the presence of NaCl or CaCl</span><sub>2</sub>. The solubility of LGI was dependent on the pH and type of salt, with lower solubility in the isoelectric region (pH ∼ 5), with lower solubility in the presence of NaCl (42.81 ± 1.23 %). The lowest value of interfacial tension was at pH 3.4 and absence of salts (41.79 ± 0.63 mN m<sup>−1</sup>). Indicating the type of salt changes the electrostatic shielding of the LGI electrical double layer, which leads to a decrease in electrostatic potential at the surface of LGI. The rate of diffusion is highest at pH 6.8 under conditions without salts or in the presence of NaCl (0.57 ± 0.01 and 0.55 ± 0.05 mN m<sup>−1</sup> s<sup>−0.5</sup> respectively). When the salt was changed to CaCl<sub>2</sub><span> diffusion was decreased, probably due to protein-protein interactions. On the other hand, the protein adsorption rate is lower at pH 6.8 under all conditions studied. Apparently, it is influenced by the type of surface electrical charge of the proteins and the rate of rearrangement is greater than the rate of adsorption. The results obtained demonstrate that the lupin protein isolate can be used in multiphase food systems, such as foams, due to its interfacial properties.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"38 ","pages":"Article 100350"},"PeriodicalIF":4.7,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43851287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond 油凝胶:作为脂肪替代品的创新配方和食品及其他领域的生物活性输送系统

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-10-01 DOI: 10.1016/j.foostr.2023.100356

Ashwini Gengatharan , Nur Vaizura Mohamad , Che Nur Mazadillina Che Zahari , Ramya Vijayakumar

{"title":"Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond","authors":"Ashwini Gengatharan , Nur Vaizura Mohamad , Che Nur Mazadillina Che Zahari , Ramya Vijayakumar","doi":"10.1016/j.foostr.2023.100356","DOIUrl":"10.1016/j.foostr.2023.100356","url":null,"abstract":"<div><p>Fats and oils<span><span> provide flavour and texture to food while also promoting satiety. Despite the recommendation to consume primarily </span>unsaturated lipid<span> sources, the liquid state of unsaturated lipids at ambient temperature precludes numerous industrial applications. Moreover, the issue of the adverse effects of trans fatty acids has become more apparent due to research demonstrating their association with coronary diseases, obesity, and type 2 diabetes. Oleogels are liquid oils encapsulated within a thermoreversible, three-dimensional gel network using oleogelators such as waxes, monoglycerides, phospholipids<span>, and phytosterols<span>. Oleogels have been used extensively in numerous food formulations to reduce the amount of saturated and trans fatty acids. In recent decades, oleogel research has been active, producing numerous oleogels with desirable characteristics such as thermal resistance, texture, and structural stability. In addition, oleogels have been incorporated into several food matrices. In some instances, oleogels in these food products resemble the textural characteristics of products made with conventional hardstock fat, improve dietary nutrition, exhibit high physical and oxidative stability, and have a high oil-binding capacity. These advancements demonstrate the potential of oleogels, but certain disadvantages and a lack of in-depth information on various aspects have delayed their commercialization in the food industry. This narrative review aims to outline the preparation of oleogels, their application in selected food products, their digestibility, other applications of oleogels, such as bioactive delivery in wound healing and antibacterial properties, and the existing challenges in exploring oleogels. Therefore, the content presented in this article offers insights and opportunities for broadening the range of potential uses of oleogels in the food industry and beyond.</span></span></span></span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"38 ","pages":"Article 100356"},"PeriodicalIF":4.7,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135410386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food nanostructuring of paprika capsules obtained by coacervation for improving carotenoid storage stability 用凝聚法制备的红辣椒胶囊的纳米食品结构，以提高类胡萝卜素的贮存稳定性

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-10-01 DOI: 10.1016/j.foostr.2023.100354

E. Flores-Andrade , M. Jiménez-Fernández , C.I. Beristain , E. Azuara , G.F. Gutiérrez-López , L. Alamilla-Beltrán , L.A. Pascual-Pineda

{"title":"Food nanostructuring of paprika capsules obtained by coacervation for improving carotenoid storage stability","authors":"E. Flores-Andrade , M. Jiménez-Fernández , C.I. Beristain , E. Azuara , G.F. Gutiérrez-López , L. Alamilla-Beltrán , L.A. Pascual-Pineda","doi":"10.1016/j.foostr.2023.100354","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100354","url":null,"abstract":"<div><p><span>In this study, paprika carotenoids<span><span> were encapsulated by coacervation with a nanostructured material (NE) prepared with alginate/zeolite and another non-nanostructured (AA) made only with alginate to study the effect of nanocavities in the microstructure on the energy interactions of adsorbed water and the chemical stability of carotenoids. Capsules were characterized through fractal analysis of image, water </span>sorption<span> isotherms, water melting point, thermodynamic properties, and chemical stability during storage. Surface fractal dimensions were between 2.75 and 2.8 for NE and were larger than those obtained for AA, which were between 2.57 and 2.7. NE capsules showed the endothermic fusion peak at −4.42 °C, while AA capsules around 0.97 °C. Adsorbed water enthalpies calculated from adsorption isotherms of the capsules showed the maximum stability of total carotenoids at the crossing of the integral and differential enthalpy intercross </span></span></span><sub>(</sub><span><math><msub><mrow><mi>a</mi></mrow><mrow><mi>w</mi></mrow></msub></math></span><span> = 0.121 for AA and 0.443 for NE) and at the water adsorption at Langmuir-type primary sites. NE capsules improved carotenoid retention two-fold compared to AA after 63 days of storage. These results confirmed that controlling the nanoporous at the food microstructure improved the chemical stability of carotenoids during storage.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"38 ","pages":"Article 100354"},"PeriodicalIF":4.7,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91992728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative effects of micro vs. submicron emulsions on textural properties of myofibrillar protein composite gels 微乳液与亚微米乳液对肌原纤维蛋白复合凝胶结构性能的比较

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-10-01 DOI: 10.1016/j.foostr.2023.100353

Jiseon Lee , Mi-Jung Choi , Youling L. Xiong

{"title":"Comparative effects of micro vs. submicron emulsions on textural properties of myofibrillar protein composite gels","authors":"Jiseon Lee , Mi-Jung Choi , Youling L. Xiong","doi":"10.1016/j.foostr.2023.100353","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100353","url":null,"abstract":"<div><p>This study aimed to investigate the impact of emulsion particle size (micro vs. submicron) on the physicochemical and rheological properties of myofibrillar protein (MP) gels. MP-based oil-in-water micro-emulsions (∼2,091 nm) and submicron-emulsions (∼522 nm) were compared with each other and with lecithin-stabilized micro-emulsions (∼1,330 nm) and submicron-emulsions (∼543 nm). Emulsion particle size, ζ-potential, and morphological properties using transmission and confocal microscopies) were measured. Additionally, dynamic rheological behavior, mechanical strength, water-holding capacity (WHC), water mobility, and protein secondary structures of the emulsion gels containing 2.5% protein and 5% oil) were analyzed. The results showed that emulsion droplet size had no significant effect on gel strength and storage modulus, regardless of the surfactants used. However, the MP-coated submicron-emulsion exhibited a greater improvement in gel WHC (p < 0.05) compared to its micro-emulsion counterpart. Overall, emulsion gels displayed greater strength than oil-free control gels. MP-based emulsions proved more effective than lecithin-stabilized emulsions in modifying the gelling properties, primarily due to the formation of a visible interfacial protein film that prevented oil droplet aggregation. Based on these findings, protein-based emulsions were preferred over lecithin-based emulsions, with MP submicron-emulsions offering the advantage of enhanced moisture retention in cooked MP gels.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"38 ","pages":"Article 100353"},"PeriodicalIF":4.7,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50204224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products 使用不同的物理处理来改变克莱门汀副产物的结构并提高其技术功能性能

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-10-01 DOI: 10.1016/j.foostr.2023.100346

Joana Martínez-Martí , Kristýna Panušková , Virginia Larrea , Roman Bleha , Amparo Quiles , Isabel Hernando

{"title":"Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products","authors":"Joana Martínez-Martí , Kristýna Panušková , Virginia Larrea , Roman Bleha , Amparo Quiles , Isabel Hernando","doi":"10.1016/j.foostr.2023.100346","DOIUrl":"10.1016/j.foostr.2023.100346","url":null,"abstract":"<div><p>Clementine by-products are an important source of dietary fiber, which has different technofunctional properties depending on its chemical composition and structure. These properties can be modified through different treatments. In this work, the impact of treatments such as hot air drying (HAD), homogenization (HOM), freeze drying (FD), and extrusion (EXT) was evaluated on the structure and technofunctional properties of clementine by-products’ powders, to promote their use as ingredients in food development as a way of valorization. The structure of by-products was studied using microscopy (Light Microscopy and Field Emission Scanning Electron Microscopy) and vibrational spectroscopic (FTIR and FT-Raman) techniques. The technofunctional properties, water and oil holding capacities, water solubility, swelling capacity, and emulsifying capacity, as well as particle size were evaluated. HOM and EXT showed a more stratified and porous structure than HAD and FD. FTIR and FT-Raman showed that the by-products mainly comprised pectin and cellulose. Regarding technofunctional properties, HOM powders had high water retention and swelling capacities, and good emulsifying capacity even when using high amounts of oil in an emulsion (75 %). FD powders showed the highest oil retention capacity and EXT powders the highest water solubility.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"38 ","pages":"Article 100346"},"PeriodicalIF":4.7,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48956674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes 煮沸与烘烤:烹饪诱导的结构转变驱动了白薯和红薯体内血糖指数与体外淀粉消化谱一致的差异

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-10-01 DOI: 10.1016/j.foostr.2023.100355

Daniela Freitas , Laura G. Gómez-Mascaraque , Steven Le Feunteun , André Brodkorb

{"title":"Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes","authors":"Daniela Freitas , Laura G. Gómez-Mascaraque , Steven Le Feunteun , André Brodkorb","doi":"10.1016/j.foostr.2023.100355","DOIUrl":"https://doi.org/10.1016/j.foostr.2023.100355","url":null,"abstract":"<div><p>White and sweet potatoes can elicit different blood glucose responses depending on whether they are boiled or baked. This work investigated how microstructure and starch digestion in vitro relate to these differences. The main methods were INFOGEST’s semi-dynamic digestion protocol, Scanning Electron Microscopy and Confocal Laser Scanning Microscopy. The cooking method impacted microstructure, thereby significantly influencing starch digestion. Boiling and baking led to similar types of microstructural changes, including cell expansion and separation and disruption to cell walls, with the differences lying on the magnitude of such changes. Hydrolysis of white potato starch into oligosaccharides during oro-gastric digestion stabilized at around 75% when boiled compared to 50% when baked. In sweet potato, hydrolysis during this stage represented 30% and 40% of the total starch after boiling or baking, respectively. Overall, the effect can be summarized as boiled white potato > baked white potato > baked sweet potato > boiled sweet potato. Our results show how structural transformations that occur during cooking can drive differences in starch release and hydrolysis during in vitro digestions. This work therefore provides a structural and biochemical basis to better understand the impact of boiling and baking on the glycemic responses to these foods.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"38 ","pages":"Article 100355"},"PeriodicalIF":4.7,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91992729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Tween 20 on structure, phase-transition behavior and mechanical properties of monoglyceride oleogels 吐温20对单甘油酯油凝胶结构、相变行为和力学性能的影响

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-10-01 DOI: 10.1016/j.foostr.2023.100345

Prodromos Prodromidis, Costas G. Biliaderis, Eugenios Katsanidis, Thomas Moschakis

{"title":"Effect of Tween 20 on structure, phase-transition behavior and mechanical properties of monoglyceride oleogels","authors":"Prodromos Prodromidis, Costas G. Biliaderis, Eugenios Katsanidis, Thomas Moschakis","doi":"10.1016/j.foostr.2023.100345","DOIUrl":"10.1016/j.foostr.2023.100345","url":null,"abstract":"<div><p><span>The aim of this study was to investigate the impact of the addition of a non-gelling non-ionic surfactant, Tween 20 (Tw20), at varying weight ratios with monoglycerides, MGs (0 – 20 g Tw20 to 10 g of MGs as structurant /100 g olive oil) in the crystalline network of the MGs-based oleogels. Several analytical methods such as differential scanning calorimetry (DSC), confocal and polarized optical microscopy, rheometry, and </span>infrared spectroscopy<span><span> were employed for the characterization of the oleogel structures. The DSC and FT-IR provided evidence that Tween 20 affects the MGs network structure in the oleogels. With addition of Tween 20 the crystal size and the melting/crystallization temperatures of the MGs crystal polymorphs were altered, along with a strengthening of the oleogel structure. Moreover, the presence of Tween 20 in the MGs oleogels accelerated the transformation of the higher free energy crystal forms (α-crystals) to the more thermodynamically stable β-polymorph of the MGs. Apparently, an oil-in-oil emulsion gel is being formed with the MG crystalline entities acting as Pickering particles around the oil/Tween 20 droplets in the oleogel structure. These findings provide valuable information on the synergistic effect of a non-ionic surfactant on monoglyceride-based oleogels, which could be beneficial in constructing multi-component lipid-phases for potential </span>food or cosmetic applications.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"38 ","pages":"Article 100345"},"PeriodicalIF":4.7,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47302648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model 果胶和葡萄糖对冻干重组果实质地和微观结构的影响——以果胶-葡萄糖海绵为模型

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100344

Shuhan Feng, Jinfeng Bi, Youchuan Ma, Jianyong Yi

引用次数: 0

Formation and characterization of oleogels obtained via direct dispersion of ultrasound-enhanced electrospun nanofibers and cold milling 超声增强电纺纳米纤维直接分散和冷磨制备油凝胶的形成与表征

IF 4.7 3区农林科学

Food Structure-Netherlands Pub Date : 2023-07-01 DOI: 10.1016/j.foostr.2023.100338

Fabio Valoppi , Johannes Schavikin , Petri Lassila , Ivo Laidmäe , Jyrki Heinämäki , Sami Hietala , Edward Haeggström , Ari Salmi

{"title":"Formation and characterization of oleogels obtained via direct dispersion of ultrasound-enhanced electrospun nanofibers and cold milling","authors":"Fabio Valoppi , Johannes Schavikin , Petri Lassila , Ivo Laidmäe , Jyrki Heinämäki , Sami Hietala , Edward Haeggström , Ari Salmi","doi":"10.1016/j.foostr.2023.100338","DOIUrl":"10.1016/j.foostr.2023.100338","url":null,"abstract":"<div><p>Oleogels are semi-solid lipid-based materials designed to replace solid and semi-solid fats in foods, cosmetics, and pharmaceuticals. A new method for oleogel preparation through nanofibers has opened new possibilities for polymers from synthetic and natural origins previously considered inadequate for oleogel preparation. However, the obtained oleogels were made from conventionally electrospun nanofibers, where the production process still has limitations or the oleogel preparation process required different steps, such as use of organic solvents and extensive drying steps. In this work, we present a new organic solvent-free method for preparing oleogels using nanofiber mats of polyethylene oxide obtained with an ultrasound-enhanced electrospinning (USES) device. After dispersing nanofibers in oil followed by a cold-milling process, we obtained oleogels at a concentration >10% nanofiber concentration in rapeseed, walnut, and flaxseed oils. All oleogels were composed of a jammed dispersion of nanofiber mat fragments that conferred the system a gel-like behavior with good thixotropic recovery. In general, oleogel rheological properties were affected by oil type and nanofiber concentration, even if all systems showed uniform plastic deformation at increasing strain amplitude. Our results show that the milling method here developed can be a useful approach for obtaining oleogels using nanofibers obtained with USES, without the need of high temperatures or fiber pretreatments.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100338"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46335897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 4.7 3区农林科学

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

{"title":"Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle","authors":"Mingyue Liu , Xiaonian Wu , Xiaoyan Wang , Yuling Jiang , Zhengyu Huang , Yong Fang , Qinlu Lin , Yongbo Ding","doi":"10.1016/j.foostr.2023.100336","DOIUrl":"10.1016/j.foostr.2023.100336","url":null,"abstract":"<div><p><span>To understand how amylose<span><span><span> content and crystal type regulated the digestibility of starch–lipid complex nanoparticles, this study used waxy </span>corn </span>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</span></span><sub>1047/1022</sub>, 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<sub>1047/1022</sub>, 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.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"37 ","pages":"Article 100336"},"PeriodicalIF":4.7,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41498877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0