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Preparation of debranched starch with high thermal stability and crystallinity using a novel thermal cycling treatment.
Zhou, Liyang; Zheng, Xiyin; Yan, Jiahui; He, Xiaoyang; McClements, David Julian; Qiu, Chao; Dai, Lei; Sun, Qingjie.
Afiliación
  • Zhou L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China.
  • Zheng X; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China.
  • Yan J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China.
  • He X; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western Australia, Australia.
  • McClements DJ; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States.
  • Qiu C; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
  • Dai L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China. Electronic address: dailei508@163.com.
  • Sun Q; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China; College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Western
Carbohydr Polym ; 345: 122583, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39227111
ABSTRACT
Herein, the effects of temperature cycling (4 °C/50 °C/100 °C) on the recrystallization, physicochemical properties, and digestibility of debranched starch (DBS) were investigated. Temperature cycling involved heating DBS to 100 °C to dissociate weak heat-sensitive crystalline structures and cooling to 4 °C to induce the rapid growth of crystal nuclei, followed by maintaining the temperature at 50 °C to promote orderly crystalline growth. This procedure aimed to increase the degree of crystalline structure in recrystallized DBS, thereby resulting in DBS that was heat- and digestion-resistant. Temperature cycling increased the dissociation temperature of DBS, and temperatures of up to 114.8 °C were attained after five cycling times. With increasing cycles, the crystalline structure of DBS transitioned from B-type to the more robust and compact A-type, and the crystallinity increased to ∼81.9 % (after seven cycles). Raman and Fourier transform infrared (FTIR) spectra indicated that temperature cycling enhanced the short-range ordered structure of DBS. Moreover, in vitro digestion experiments demonstrated that the resistant starch content of DBS increased to ∼61.9 % after eight cycles. To summarize, this study demonstrated a green and effective method for preparing heat-and digestion-resistant recrystallized DBS, which can be used for developing dietary supplements and low gastrointestinal staples.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido