Changes in the Structure and in Vitro Enzymatic Digestibility of Starch-Lipid Complexes after Autoclaving Treatment

被引：0
|
作者：
Qin R. [1 ,2 ]
Wang S. [1 ,2 ]
Xiang F. [1 ,2 ]
Wang S. [1 ,2 ]
机构：
[1] State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin
[2] College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin
[3] Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 01期
关键词：
Autoclaving treatment; Estimated glycemic index; In vitro digestibility; Starch-lipid complexes; Structure;
D O I：
10.7506/spkx1002-6630-20191217-191
中图分类号：
学科分类号：
摘要：
The effects of autoclaving treatment and retrogradation on the structure and in vitro enzymatic digestibility of complex (HA7-SA) formed between stearic acid (SA) and debranched high amylose starch were investigated.The long-range and short-range molecular orderliness and phase transition temperature of HA7-SA before and after treatment were determined by X-ray diffraction (XRD), laser confocal microscopy-Raman spectroscopy and differential scanning calorimetry.The in vitro enzymatic digestibility was evaluated by in vitro digestion experiments.It was found that autoclaving treatment could significantly decrease the crystallinity of V-type crystal, and increased the crystallinity of B-type crystal, phase transition temperature and short-range molecular orderliness of HA7-SA (P < 0.05).The in vitro enzymatic digestibility and estimated glycemic index (eGI) were significantly decreased after autoclaving treatment.Storage at 4, 25 and 50℃ for 24 h after the processing had no significant effect on the structure or in vitro enzymatic digestibility of HA7-SA complex. © 2021, China Food Publishing Company. All right reserved.
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页码：47 / 51
页数：4
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