The formation of starch-lipid complexes by microwave heating

被引:42
|
作者
Kang, Xuemin [1 ,2 ,3 ]
Jia, Siqiang [1 ,3 ]
Gao, Wei [1 ,2 ,3 ]
Wang, Bin [1 ,2 ,3 ]
Zhang, Xiaolei [2 ,3 ]
Tian, Yaoqi [4 ]
Sun, Qingjie [5 ]
Atef, Mohammed [6 ]
Cui, Bo [1 ,2 ,3 ]
El-Aty, A. M. Abd [1 ,2 ,3 ,6 ,7 ]
机构
[1] Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China
[2] Shandong Agr Univ, Dept Food Sci & Engn, Tai An 271018, Shandong, Peoples R China
[3] Shandong Agr Univ, Dept Food Sci & Engn, Tai An 271018, Shandong, Peoples R China
[4] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214112, Jiangsu, Peoples R China
[5] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China
[6] Cairo Univ, Dept Pharmacol, Fac Vet Med, Giza 12211, Egypt
[7] Ataturk Univ, Fac Med, Dept Med Pharmacol, Erzurum, Turkey
关键词
Wheat starch; Starch-lipid complexes; Water bath heat treatment; Microwave heat treatment; Diffraction pattern; Starch digestibility; AMYLOSE-INCLUSION COMPLEXES; RICE STARCH; FATTY-ACIDS; WATER INTERACTIONS; RESISTANT STARCH; MAIZE STARCHES; DIGESTIBILITY; TEMPERATURE;
D O I
10.1016/j.foodchem.2022.132319
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This study investigated the impact of microwave treatment on the formation of starch-lipid complexes, and physicochemical properties of wheat starch (WS) fortified with lipids, such as lauric acid (LA), glycerol monolaurate (GML), and stearic acid (SA). Specimens were prepared using a conventional water bath and microwave heating and evaluated using macrostructural and microstructural analyses. Iodine staining and scanning electron microscopy revealed interplay between WS and LA. Diffraction peaks around 7.5 degrees, 13 degrees, and 20 degrees and the absence of the absorption band in the 2850 cm(-1) were observed in microwave treated WS-lipid samples than conventional water bath samples. Further, more type I complexes were formed in WS-LA microwave-assisted samples, as demonstrated by differential scanning calorimetry. Additionally, more resistant starch was formed in specimens treated by microwave than water bath treated counterparts, the finding that was proved by in vitro enzymatic hydrolysis. In short, the current study may suggest the applications of microwave treatment in foods for hypoglycemia.
引用
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页数:11
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