冷冻预处理后柠檬酸、苹果酸和乳酸酯化取代或交联生产抗性淀粉的基本机理：生产效率、消化率、糊化和热性能的比较研究

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-18 DOI:10.1016/j.foodchem.2025.143441

Elahe Abedi , Mehran Sayadi , Najmeh Oliyaei , Peng Zhang

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引用次数: 0

摘要

本研究调查了苹果酸、柠檬酸和乳酸在冷冻-解冻预处理后产生抗性淀粉的效率，与酯化原生淀粉（ENS）相比，酯化全脂淀粉（EFTFS）的取代度（DS）有所增加。EFTFS 和 ENS 在 1760 cm-1 附近出现了新的特征吸收峰。显微分析进一步显示，EFTFS 独特的颗粒结构和形态发生了糊化和聚集，从而降低了溶胀能力。在这方面，乳酸产生的 RS 表现出的溶胀能力最小，其次是苹果酸和柠檬酸，原因是其结构合并和粗糙。所有改性淀粉的糊状粘度都明显低于原生淀粉，其中用乳酸处理的 EFTFS 粘度最低。与乳酸淀粉和原生淀粉相比，由 FTF 生成的抗性淀粉由于产生了显著的交联，因此苹果酸和柠檬酸的消化率较低。FTF 预处理减少了热能和时间消耗。

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The underlying mechanism of resistant starch production through esterification a substitution or crosslinking by citric, malic, and lactic acid after freezing pre-treatment: Comparative study on production efficiency, digestibility, pasting, and thermal properties

This study investigates the efficiency of resistant starch production by malic, citric, and lactic acids after freezing-thawing pre-treatments led to an increase in degree of substitution (DS) for esterified FTFS (EFTFS) than esterified native starch (ENS). EFTFS and ENS exhibit new characteristic peaks absorption peaks near 1760 cm⁻¹. Microscopic analysis further revealed that the unique granular structure and morphology of EFTFS underwent gelatinization and aggregation, which reduced swelling capacity. In this regard, the RS produced by lactic acid showed the least swelling capacity, followed by malic and citric acid due to the merged and coarse structure. Paste viscosities were significantly lower in all modified starches than native starch, with the lowest viscosities observed for EFTFS treated with lactic acid. The resistant starch created from FTF depicted slowly digestible malic and citric acid content due to the creation of significant cross-linkage compared to lactate and native starch. FTF pre-treatment caused reduced heat energy and time consumption.

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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.