Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure

被引：10

作者：

Wang, Nan ^{[1
]}

Wu, Liangru ^{[2
]}

Yang, Jinlai ^{[2
]}

You, Yuming ^{[3
]}

Zhang, Fusheng ^{[1
,4
]}

Kan, Jianquan ^{[1
,4
]}

Zheng, Jiong ^{[1
,2
,4
]}

机构：

[1] Southwest Univ, Coll Food Sci, Tiansheng Rd 2, Chongqing 400715, Peoples R China

[2] China Natl Bamboo Res Ctr, Key Lab High Efficient Proc Bamboo Zhejiang Prov, Hangzhou 310012, Zhejiang, Peoples R China

[3] Chongqing Univ Arts & Sci, Coll Landscape Architecture & Life Sci, Chongqing 400715, Peoples R China

[4] Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chongqing 400715, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2023年 / 174卷

关键词：

Ultrasound; Bamboo shoot polysaccharides; Lotus root starch; Pasting properties; In vitro digestion; Multiscale structure; RHEOLOGICAL PROPERTIES; STARCHES; GELS;

D O I：

10.1016/j.foodres.2023.113605

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effects of ultrasound treatment on the physicochemical properties, digestion properties, and multiscale structure of a lotus root starch (LS) and bamboo shoot polysaccharide (BSP) composite system. It also preliminarily revealed the mechanism underlying the modification effect of ultrasound treatment. After 180-360 W ultrasound treatment, the viscosity, thixotropy, and gel viscoelasticity of the LS/BSP paste increased. However, treatment with the ultrasound power of 540 and 720 W decreased viscoelasticity. After 14 days of retrogradation, the hardness and cohesiveness of the LS/BSP gel increased under 180 and 360 W ultrasound treatment but decreased under 540 and 720 W ultrasound treatment. After 540 W ultrasound treatment, RDS content decreased by 17.2 % and resistant starch content increased by 32.5 %. After 180 min of in vitro digestion, the hydrolysis rate of LS/BSP decreased from 97.82 % to 93.13 % as the ultrasound power increased to 540 W. Ultrasound promoted the uniform dispersion of BSP in the starch paste and the movement, orientation, rearrangement, and aggregation of starch and BSP molecular chains. These effects further enhanced the interaction between BSP and starch, resulting in the formation of a dense paste structure with strong resistance to digestive enzymes. This work revealed the mechanism of the effects of ultrasound treatment on LS/ BSP and found that 360-540 W ultrasound treatment could improve the physicochemical properties and digestion properties of LS/BSP.

引用

页数：12