具有B + V复合晶体结构的HAMS-脂肪酸复合体显示出显著增强的消化阻力
Rongrong Ma1, Chang Liu1, Hao Chen1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Carbohydrate polymers
|March 14, 2026
概括
高氨糖玉米粉 (HAMS) 被修改为产生耐热耐粉 (RS) 复合物. 这些复合物提供了改进的质地,粘度和增强的消化阻力,扩大了HAMS在食品中的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物化学 生物化学
背景情况:
- 高氨糖玉米粉 (HAMS) 是一种耐性粉 (RS),由于其强大的B型晶体结构,在后质地差,RS损失.
- 目前修改HAMS的方法通常涉及高压,这可能耗费大量能量,可能无法完全保留RS含量.
研究的目的:
- 开发一种方法,在大气压下保持HAMS的耐热部分.
- 用不和脂肪酸 (APS-FA) 创建热敏部分复合体,以改善HAMS特性.
- 通过复杂的形成来增强HAMS的抗性粉含量和稳定性.
主要方法:
- 在大气压下,高氨糖玉米粉和不和脂肪酸 (APS-FA) 之间形成复合物.
- 进行X射线衍射 (XRD) 分析以表征晶体结构 (B型和V型).
- 评估质地,粘度,耐性粉 (RS) 含量,膨胀能力和酶性消化能力.
主要成果:
- 成功制备了APS-FA复合体,表现出B型和V型晶体结构,形成B+V复合晶体结构.
- 由于复合晶体结构,提高了HAMS糊的质地和粘度.
- 与高压V型复合物相比,APS-FA复合物在沸前和后显示出更高的RS水平.
- 增强的消化阻力归因于更高的短距离顺序,更大的度变化 (ΔH) 和较低的膨胀力,阻碍了化酶的可访问性.
- 脂肪酸不和度增加与更高的结晶度和短距离顺序相关,进一步降低了酶消化能力.
结论:
- 用不和脂肪酸复合HAMS的大气压,产生耐热RS,质地和粘度得到改善.
- 开发的APS-FA复合体表现出优越的RS稳定性和降低的酶消化能力.
- 这种方法为生产热稳定的RS和扩大HAMS在食品工业中的应用提供了一个有前途的战略.
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