与阿魏酸络合调控膨化大米淀粉的理化和结构特性

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2025-09-15 DOI:10.1016/j.foostr.2025.100463

Jinjie Huo , Jiangkai Zeng , Yumin Duan , Peng Wang , Lishuang Wang , Zhuang Yang , Shiwen Cheng , Xiaoshuai Yu , Zhigang Xiao

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引用次数: 0

摘要

在挤压过程中掺入阿魏酸（FA）形成RS-FA配合物，以改善膨化大米淀粉（ERS）的物理化学和结构特性。FA的掺入延缓了ERS的短期退化，ERS的持水量分别提高了1 %和2 % FA。ERS的储存模量、损耗模量和热稳定性提高了1 % FA。形态学结果表明，FA在淀粉分子内相互作用形成复合物，导致ERS粒径减小。在挤压条件下，FA与RS通过氢键相互作用，形成V型晶体结构。因此，改变了ERS的糖苷键含量和短程有序结构。这些结果表明，FA通过改变ERS的结构，有效地改善了ERS的理化性质。

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Regulating the physicochemical and structural characteristics of extruded rice starch via complexation with ferulic acid

To enhance the physicochemical and structural characteristics of extruded rice starch (ERS), ferulic acid (FA) was incorporated during extrusion to form RS-FA complexes. The incorporation of FA delayed the short-term retrogradation of ERS, and the water holding capacity of ERS was improved by 1 % and 2 % FA. The storage modulus, loss modulus and the thermal stability of ERS was increased by 1 % FA. Morphological results demonstrated that FA interacted within starch molecules to form complexes, leading to a reduction on particle size of ERS. Under the extrusion condition, FA interacted with RS via hydrogen bonds and formed V type crystalline structure. Consequently, the glycosidic bonds contents and short-range ordered structure of ERS were changed. These findings revealed that FA effectively improved the physicochemical properties of ERS by altering its structure.

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.