Mingyue Liu , Xiaonian Wu , Xiaoyan Wang , Yuling Jiang , Zhengyu Huang , Yong Fang , Qinlu Lin , Yongbo Ding
{"title":"直链淀粉含量和结晶类型对淀粉-脂肪酸复合纳米颗粒结构和消化率的影响","authors":"Mingyue Liu , Xiaonian Wu , Xiaoyan Wang , Yuling Jiang , Zhengyu Huang , Yong Fang , Qinlu Lin , Yongbo Ding","doi":"10.1016/j.foostr.2023.100336","DOIUrl":null,"url":null,"abstract":"<div><p><span>To understand how amylose<span><span><span> content and crystal type regulated the digestibility of starch–lipid complex nanoparticles, this study used waxy </span>corn </span>starch (WCS), normal corn starch (NCS) and high-amylose corn starch (HCS) with different amylose contents and NCS (A-type), potato starch (PtS, B-type) and pea starch (PS, C-type) with different crystal types to investigate the effects of amylose content and crystal type on the structure and digestibility of starch-lauric acid (LA) complex nanoparticles. A significant increase in complex index (CI), R</span></span><sub>1047/1022</sub>, relative crystallinity, and enthalpy of gelatinization (ΔH) was found in starch-LA complex nanoparticles with amylose contents increasing. The increases in resistant starch (RS) and slowly digestible starch (SDS) contents of WCS-LA complex nanoparticles, NCS-LA complex nanoparticles and HCS-LA complex nanoparticles were 29.33%, 40.29% and 93.90% compared to their respective controls. Furthermore, PtS-LA complex nanoparticles (PtS-LANPs) showed the highest increase in CI, R<sub>1047/1022</sub>, relative crystallinity, and ΔH compared to NCS-LA complex nanoparticles (NCS–LANPs) and PS-LA complex nanoparticles (PS-LANPs). For RS and SDS contents, the highest increased was found in PtS-LANPs (56.99%), followed by NCS–LANPs (40.29%) and PS-LANPs (31.44%) as compared to their respective controls. Results could provide basic data to prepare starch–lipid complex nanoparticles with desired digestibility.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle\",\"authors\":\"Mingyue Liu , Xiaonian Wu , Xiaoyan Wang , Yuling Jiang , Zhengyu Huang , Yong Fang , Qinlu Lin , Yongbo Ding\",\"doi\":\"10.1016/j.foostr.2023.100336\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>To understand how amylose<span><span><span> content and crystal type regulated the digestibility of starch–lipid complex nanoparticles, this study used waxy </span>corn </span>starch (WCS), normal corn starch (NCS) and high-amylose corn starch (HCS) with different amylose contents and NCS (A-type), potato starch (PtS, B-type) and pea starch (PS, C-type) with different crystal types to investigate the effects of amylose content and crystal type on the structure and digestibility of starch-lauric acid (LA) complex nanoparticles. A significant increase in complex index (CI), R</span></span><sub>1047/1022</sub>, relative crystallinity, and enthalpy of gelatinization (ΔH) was found in starch-LA complex nanoparticles with amylose contents increasing. The increases in resistant starch (RS) and slowly digestible starch (SDS) contents of WCS-LA complex nanoparticles, NCS-LA complex nanoparticles and HCS-LA complex nanoparticles were 29.33%, 40.29% and 93.90% compared to their respective controls. Furthermore, PtS-LA complex nanoparticles (PtS-LANPs) showed the highest increase in CI, R<sub>1047/1022</sub>, relative crystallinity, and ΔH compared to NCS-LA complex nanoparticles (NCS–LANPs) and PS-LA complex nanoparticles (PS-LANPs). For RS and SDS contents, the highest increased was found in PtS-LANPs (56.99%), followed by NCS–LANPs (40.29%) and PS-LANPs (31.44%) as compared to their respective controls. Results could provide basic data to prepare starch–lipid complex nanoparticles with desired digestibility.</p></div>\",\"PeriodicalId\":48640,\"journal\":{\"name\":\"Food Structure-Netherlands\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2023-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Structure-Netherlands\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2213329123000291\",\"RegionNum\":3,\"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":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329123000291","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle
To understand how amylose content and crystal type regulated the digestibility of starch–lipid complex nanoparticles, this study used waxy corn starch (WCS), normal corn starch (NCS) and high-amylose corn starch (HCS) with different amylose contents and NCS (A-type), potato starch (PtS, B-type) and pea starch (PS, C-type) with different crystal types to investigate the effects of amylose content and crystal type on the structure and digestibility of starch-lauric acid (LA) complex nanoparticles. A significant increase in complex index (CI), R1047/1022, relative crystallinity, and enthalpy of gelatinization (ΔH) was found in starch-LA complex nanoparticles with amylose contents increasing. The increases in resistant starch (RS) and slowly digestible starch (SDS) contents of WCS-LA complex nanoparticles, NCS-LA complex nanoparticles and HCS-LA complex nanoparticles were 29.33%, 40.29% and 93.90% compared to their respective controls. Furthermore, PtS-LA complex nanoparticles (PtS-LANPs) showed the highest increase in CI, R1047/1022, relative crystallinity, and ΔH compared to NCS-LA complex nanoparticles (NCS–LANPs) and PS-LA complex nanoparticles (PS-LANPs). For RS and SDS contents, the highest increased was found in PtS-LANPs (56.99%), followed by NCS–LANPs (40.29%) and PS-LANPs (31.44%) as compared to their respective controls. Results could provide basic data to prepare starch–lipid complex nanoparticles with desired digestibility.
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.
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