经糊化和消化酶处理的玉米包埋淀粉的结构、热特性和营养特性。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-08 DOI:10.1002/jsfa.70165

Wenjuan Feng, Xiao Zhou, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao

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引用次数: 0

摘要

背景：了解淀粉在不同加工条件下的行为对于开发具有特定营养成分的新型食品非常重要。本研究研究了热和酶处理对天然玉米淀粉（NCS）和仿生淀粉包埋微球结构和性质的影响。结果：热处理微球比天然淀粉表现出更多的双折射和结构秩序，表明由于藻酸盐基质的不完全糊化。微球（MC-1和MC-2）表现出较低的黏度。较大的颗粒阻碍了粘度的发展。酶动力学表明，与天然淀粉相比，微球的表观最大反应速度（Vm）更高，Michaelis常数（Km）更高。Km的升高反映了海藻酸盐屏障导致的酶亲和力降低，Vm的升高是由于表面短暂的高底物浓度造成的。消化过程由外层向核心进行，由于藻酸盐基质的保护作用，MC-2在120 min后仍保持较高的结晶度和结构完整性。热分析表明，所有样品的糊化起始温度（Tₒ）、峰值温度（Tp）和结束温度（Tc）随消化时间的增加而升高，焓变（ΔH）降低，与消化后的结构重排序一致。藻酸盐壳微球有效延缓了非晶态区水解，提高了热稳定性。快速消化淀粉（RDS）含量从NCS的84.54%下降到MC-2的47.06%，而抗性淀粉（RS）和慢消化淀粉（SDS）含量分别从20.42%和7.90%上升到44.21%和34.90%。结论：海藻酸盐包埋通过形成仿生淀粉包埋微球，提高了淀粉的热性能，提高了淀粉的慢消化和抗性淀粉含量。©2025化学工业协会。

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The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment.

Background: Understanding starch behavior under various processing conditions is important for the development of novel food products with tailored nutritional profiles. This study investigated changes to the structure and properties of native corn starch (NCS) and biomimetic starch-entrapped microspheres following thermal and enzymatic treatments.

Results: Heat-treated microspheres showed more birefringence and structural order than native starch, indicating incomplete gelatinization due to the alginate matrix. Microspheres (MC-1 and MC-2) exhibited lower pasting viscosities. Larger particles retarded viscosity development. Enzyme kinetics showed higher apparent maximum reaction velocity (V_m) but an increased Michaelis constant (K_m) for microspheres in comparison with native starch. The elevated K_m reflects reduced enzyme affinity due to the alginate barrier, and the higher V_m results from transiently high local substrate concentration on the surface. Digestion progressed from the outer layer toward the core, with MC-2 retaining higher crystallinity and structural integrity after 120 min because of the protective effect of the alginate matrix. Thermal analysis demonstrated that gelatinization onset (Tₒ), peak (T_p), and conclusion (T_c) temperatures increased with digestion time in all samples and the enthalpy change (ΔH) decreased, consistent with structural reordering after digestion. The alginate shell in microspheres effectively delayed amorphous region hydrolysis, enhancing thermal stability. Consequently, the rapidly digestible starch (RDS) content decreased from 84.54% in NCS to 47.06% in MC-2, whereas the resistant starch (RS) and slowly digestible starch (SDS) content increased from 20.42% to 44.21% and from 7.90% to 34.90%, respectively.

Conclusion: Alginate encapsulation enhanced the thermal properties of starch and increased its slowly digestible and resistant starch content by forming biomimetic starch-entrapped microspheres. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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