超高压处理下燕麦脂质-淀粉络合对淀粉结构、冻融稳定性和糊化特性的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-10-01 DOI:10.1016/j.fochx.2025.103050

Jingyu Xie, Minjun Sun, Rui Huo, Ying Miao, Yangyang Chen, Meili Zhang

{"title":"超高压处理下燕麦脂质-淀粉络合对淀粉结构、冻融稳定性和糊化特性的影响","authors":"Jingyu Xie, Minjun Sun, Rui Huo, Ying Miao, Yangyang Chen, Meili Zhang","doi":"10.1016/j.fochx.2025.103050","DOIUrl":null,"url":null,"abstract":"<div><div>Ultra-high pressure (UHP) is an emerging green non-thermal technology that can modify macromolecules like starch, altering its structure and properties. Using oat starch as the raw material and adding 0–15 % oat lipids, starch-lipid complexes were prepared by treatment at 0–500 MPa. This study investigated how UHP-induced complexation between oat lipids and starch affects the microstructure and physicochemical properties of oat starch. The results showed that at 400–500 MPa, lipids promote the formation of starch granules into network-like aggregates or large clusters, reducing relative crystallinity and short-range molecular order. The crystal structure type transitions from type A to type V, while increasing the double helix structure of starch molecules. These structural changes significantly influenced the gel texture properties of starch, enhancing its thermal stability and freeze-thaw stability. Furthermore, the formation of oat starch-lipid complexes via hydrogen bonding under UHP treatment delayed the gelatinization of oat starch and inhibited its retrogradation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103050"},"PeriodicalIF":8.2000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment\",\"authors\":\"Jingyu Xie, Minjun Sun, Rui Huo, Ying Miao, Yangyang Chen, Meili Zhang\",\"doi\":\"10.1016/j.fochx.2025.103050\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Ultra-high pressure (UHP) is an emerging green non-thermal technology that can modify macromolecules like starch, altering its structure and properties. Using oat starch as the raw material and adding 0–15 % oat lipids, starch-lipid complexes were prepared by treatment at 0–500 MPa. This study investigated how UHP-induced complexation between oat lipids and starch affects the microstructure and physicochemical properties of oat starch. The results showed that at 400–500 MPa, lipids promote the formation of starch granules into network-like aggregates or large clusters, reducing relative crystallinity and short-range molecular order. The crystal structure type transitions from type A to type V, while increasing the double helix structure of starch molecules. These structural changes significantly influenced the gel texture properties of starch, enhancing its thermal stability and freeze-thaw stability. Furthermore, the formation of oat starch-lipid complexes via hydrogen bonding under UHP treatment delayed the gelatinization of oat starch and inhibited its retrogradation.</div></div>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"31 \",\"pages\":\"Article 103050\"},\"PeriodicalIF\":8.2000,\"publicationDate\":\"2025-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590157525008971\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525008971","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

超高压（UHP）是一种新兴的绿色非热技术，可以改变淀粉等大分子，改变其结构和性质。以燕麦淀粉为原料，添加0 ~ 15%的燕麦脂，在0 ~ 500 MPa条件下处理，制备了淀粉-脂复合物。本文研究了uhp诱导的燕麦脂质与淀粉的络合作用对燕麦淀粉微观结构和理化性质的影响。结果表明，在400-500 MPa的温度下，脂质促进淀粉颗粒形成网状聚集体或大团簇，降低了淀粉颗粒的相对结晶度和近程分子序；晶体结构类型由A型转变为V型，同时增加了淀粉分子的双螺旋结构。这些结构变化显著影响了淀粉的凝胶结构特性，增强了淀粉的热稳定性和冻融稳定性。此外，在超高压处理下，通过氢键形成的燕麦淀粉-脂复合物延缓了燕麦淀粉的糊化，抑制了其退化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment

查看原文本刊更多论文

Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment

Ultra-high pressure (UHP) is an emerging green non-thermal technology that can modify macromolecules like starch, altering its structure and properties. Using oat starch as the raw material and adding 0–15 % oat lipids, starch-lipid complexes were prepared by treatment at 0–500 MPa. This study investigated how UHP-induced complexation between oat lipids and starch affects the microstructure and physicochemical properties of oat starch. The results showed that at 400–500 MPa, lipids promote the formation of starch granules into network-like aggregates or large clusters, reducing relative crystallinity and short-range molecular order. The crystal structure type transitions from type A to type V, while increasing the double helix structure of starch molecules. These structural changes significantly influenced the gel texture properties of starch, enhancing its thermal stability and freeze-thaw stability. Furthermore, the formation of oat starch-lipid complexes via hydrogen bonding under UHP treatment delayed the gelatinization of oat starch and inhibited its retrogradation.

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

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.