交联和酰化处理对4型抗性淀粉结构的影响及其对消化和体外发酵特性的影响

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2025-01-01 DOI:10.1016/j.crfs.2025.101125

Jie Liu , Zihang Wang , Chenchen Hu , Jingxuan Xu , Ranran Chang

{"title":"交联和酰化处理对4型抗性淀粉结构的影响及其对消化和体外发酵特性的影响","authors":"Jie Liu , Zihang Wang , Chenchen Hu , Jingxuan Xu , Ranran Chang","doi":"10.1016/j.crfs.2025.101125","DOIUrl":null,"url":null,"abstract":"<div><div>To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respectively. The influence of single and double chemical modification on the physicochemical properties, digestibility, and short-chain fatty acid yields of corn starch was investigated. The phosphorus content of starch samples was 0.0180 %–0.1232 %, which was less than 0.4 % within the required safety range. Corn starch by cross-linking or/and acylation still maintained A-type crystalline structure. The resistant starch content of corn starch modified by cross-linking and then butyrylation was the highest about 52.8 %. Notably, acetylated-cross-linked starch improve the yields of acetic, propionic, and butyric acids <em>in vitro</em> fecal fermentation. This study will facilitate the design and production of functional foods containing type 4 resistant starch for the prevention and adjuvant treatment of chronic diseases such as type Ⅱ diabetes and obesity.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101125"},"PeriodicalIF":6.2000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Manipulation of the structure of type 4 resistant starch using cross-linking and acylation treatment and its diverse influence on digestion and in vitro fermentation characteristics\",\"authors\":\"Jie Liu , Zihang Wang , Chenchen Hu , Jingxuan Xu , Ranran Chang\",\"doi\":\"10.1016/j.crfs.2025.101125\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respectively. The influence of single and double chemical modification on the physicochemical properties, digestibility, and short-chain fatty acid yields of corn starch was investigated. The phosphorus content of starch samples was 0.0180 %–0.1232 %, which was less than 0.4 % within the required safety range. Corn starch by cross-linking or/and acylation still maintained A-type crystalline structure. The resistant starch content of corn starch modified by cross-linking and then butyrylation was the highest about 52.8 %. Notably, acetylated-cross-linked starch improve the yields of acetic, propionic, and butyric acids <em>in vitro</em> fecal fermentation. This study will facilitate the design and production of functional foods containing type 4 resistant starch for the prevention and adjuvant treatment of chronic diseases such as type Ⅱ diabetes and obesity.</div></div>\",\"PeriodicalId\":10939,\"journal\":{\"name\":\"Current Research in Food Science\",\"volume\":\"11 \",\"pages\":\"Article 101125\"},\"PeriodicalIF\":6.2000,\"publicationDate\":\"2025-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S266592712500156X\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S266592712500156X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

为提高玉米淀粉的抗消化能力和短链脂肪酸含量，分别采用植酸钠化学交联和乙酸、丙酸、丁酸酰化法制备了4型抗性淀粉。研究了单次和双次化学改性对玉米淀粉理化性质、消化率和短链脂肪酸得率的影响。淀粉样品的磷含量为0.0180% ~ 0.1232%，在要求的安全范围内小于0.4%。玉米淀粉经交联或酰化后仍保持a型晶体结构。经交联-丁基化改性的玉米淀粉抗性淀粉含量最高，达52.8%。值得注意的是，乙酰化交联淀粉可以提高体外粪便发酵中乙酸、丙酸和丁酸的产量。本研究将有助于设计和生产含有4型抗性淀粉的功能性食品，用于预防和辅助治疗Ⅱ型糖尿病和肥胖症等慢性疾病。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Manipulation of the structure of type 4 resistant starch using cross-linking and acylation treatment and its diverse influence on digestion and in vitro fermentation characteristics

To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respectively. The influence of single and double chemical modification on the physicochemical properties, digestibility, and short-chain fatty acid yields of corn starch was investigated. The phosphorus content of starch samples was 0.0180 %–0.1232 %, which was less than 0.4 % within the required safety range. Corn starch by cross-linking or/and acylation still maintained A-type crystalline structure. The resistant starch content of corn starch modified by cross-linking and then butyrylation was the highest about 52.8 %. Notably, acetylated-cross-linked starch improve the yields of acetic, propionic, and butyric acids in vitro fecal fermentation. This study will facilitate the design and production of functional foods containing type 4 resistant starch for the prevention and adjuvant treatment of chronic diseases such as type Ⅱ diabetes and obesity.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.