多尺度结构为猕猴桃（Actinidia spp.）淀粉的理化和消化行为提供了新的见解

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-07 DOI:10.1016/j.foodchem.2025.145449

Zhongwei Wu , Zhenyun She , Jingru Zhao , Yanru Yang , Ziye Zhu , Zijie Zhao , Xiangyu Sun , Tingting Ma

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引用次数: 0

摘要

从多尺度结构角度探讨了猕猴桃缺陷硬果淀粉的抗消化机制。结果表明，猕猴桃淀粉属于小颗粒b型淀粉，具有稳定的半结晶结构，茎门位于几何中心，生长环相对模糊。与商品小麦和马铃薯淀粉相比，其长链支链淀粉含量较高，蛋白质和抗性淀粉含量较高（63.76 ~ 64.14 %），α-淀粉酶活性较低，具有良好的抗消化性能。猕猴桃淀粉具有较好的热稳定性和增稠性，但凝胶强度较弱。猕猴桃淀粉的结构与其消化糊化性能有显著关系。具体而言，消化性能与直链淀粉含量呈正相关，而与相对结晶度呈负相关，这使得更易老化和更高的冷糊粘度。本研究揭示了猕猴桃淀粉潜在的结构功能联系，为其在食品领域的创新应用奠定了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Multi-scale structure provides new insights into the physicochemical and digestive behaviors of kiwifruit (Actinidia spp.) starch obtained from defective hard fruits

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Multi-scale structure provides new insights into the physicochemical and digestive behaviors of kiwifruit (Actinidia spp.) starch obtained from defective hard fruits

The anti-digestive mechanism of kiwifruit starch obtained from defective hard fruits was explored from multi-scale structural perspective. The results indicated that kiwifruit starch belonged to small-granule B-type starch, characterized by stable semi-crystalline structure with hilum at the geometric center and relatively indistinct growth rings. Compared with commercial wheat and potato starch, it contained higher proportion of long-chain amylopectin, had higher protein and resistant starch content (63.76–64.14 %), and lower α-amylase activity, which contributed to its excellent anti-digestive behaviors. Kiwifruit starch had superior thermal stability and thickening capacity but weak gel strength. There were significant relationships between structure of kiwifruit starch and its digestion and pasting properties. Specifically, digestion properties were positively related to amylose content but inversely related to relative crystallinity, which allowed for easier aging and higher cold-paste viscosity. This study reveals the potential structure-function linkage of kiwifruit starch and lays foundation for its innovative applications in food fields.

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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.