Journal
FOOD CHEMISTRY
Volume 364, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130392
Keywords
Ultrasound; Starch-lipid complex; Arrowhead tuber; Physicochemical properties; Digestion; Microstructure
Funding
- National Natural Science Foundation of China [31771977, 32072355]
- Primary Research & Development Plan of Jiangsu Province [BE2017353]
- Qing Lan Project (2020)
- Jiangsu Province Postdoctoral Science Foundation [2019K114]
- Open Project Pro-gram of State Key Laboratory of Food Science and Technology, Jiangnan University [SKLFKF201701]
- Priority Academic Program Devel-opment of Jiangsu Higher Education Institutions (PAPD)
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The effects of ultrasound treatment at different frequencies on the physicochemical properties and digestibility of arrowhead starch-linoleic acid complexes were studied. The results showed that ultrasound treatment influenced the formation of the complexes, resulting in changes in network structure and crystallinity. Ultrasound was found to be a non-thermal technology that can be effectively used to prepare starch-lipid complexes with potential functional applications.
The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch , and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.
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