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Amylose content controls the structures and digestibility of starch-lipid complexes during microwave postprocessing
Xiaoyan Tan1, Fubin Wu2, Zebin Guo3
1College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
Carbohydrate Polymers
|May 18, 2025
Summary
Microwave heat-moisture treatment (M-HMT) alters starch-lipid complexes. Higher amylose content enhances structural integrity and increases resistant starch, improving health effects of starchy foods.
Area of Science:
- Food Science
- Material Science
Background:
- Starch-lipid complexes are crucial in food structure and digestibility.
- The influence of amylose content on postprocessing changes in these complexes is not well understood.
Purpose of the Study:
- To investigate the impact of microwave heat-moisture treatment (M-HMT) on starch-lipid complexes with varying amylose content.
- To evaluate the structural modifications and digestibility changes induced by M-HMT.
Main Methods:
- Preparation of starch-lipid complexes using waxy corn starch (WC), normal corn starch (NC), Gelose 50 (G50), and Gelose 80 (G80).
- Application of M-HMT to the prepared complexes.
- Analysis of structural parameters (helical structure, complexed lipid content, complex index, molecular order, crystallinity) and in vitro digestibility.
Main Results:
- M-HMT caused structural disruption in low-amylose (WC) complexes but enhanced structural parameters in higher-amylose (NC, G50, G80) complexes.
- Increased amylose content correlated with higher structural integrity and improved enzyme digestion resistance after M-HMT.
- M-HMT significantly reduced digestibility, with G80-lipid complexes exhibiting the highest resistant starch content (55.41%).
Conclusions:
- M-HMT is an effective method for modifying starch-lipid complex structures and digestibility.
- Higher amylose content in starch-lipid complexes leads to greater resistance to digestion after M-HMT.
- This research provides a basis for developing healthier starchy food products through controlled processing.
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