期刊
FOOD CHEMISTRY
卷 437, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.137950
关键词
Resistant starch; Amylose; Debranched starch-lipid complex; Extrusion; Thermal stability
An extrusion-debranching-complexing strategy was proposed to increase the formation of amylose-lipid complexes, resulting in complexes with improved short-range molecular order and increased resistant starch content.
The formation of amylose-lipid complexes, known as resistant starch type V (RS5), is limited by the low content of amylose in natural starch, increasing the amylose content is an effective approach to improve the yield of RS5. In this paper, an extrusion-debranching-complexing strategy with two extrusions was proposed to increase the formation of amylose-lipid complexes. A combination of corn starch (CS), pullulanase (60 U/g, w/w), and lauric acid (LA) with different contents of 4 %, 6 % and 8 % (w/w) generated enzymatically debranched extruded corn starch-lauric acid (EECS-LA) complexes after the second extrusion. The EECS-LA complexes were ordered form II complexes, with a significantly improved short-range molecular order. The melting temperature was in the range of 105-145celcius. The enthalpy change increased with the increase of LA content and the value was 9.42 J/g for EECS-8 %LA complexes; these complexes could reform after dissociation. Scanning electron microscopy examination of the EECS-LA complexes revealed an irregular lamellar structure. The RS content of EECS-LA complexes increased significantly, achieving a value of 38.34 % for EECS-8 %LA complexes. This extrusion-debranchingcomplexing strategy is effective for preparing RS5 and could be useful in industry for the continuous production of RS5.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据