STARCH-STARKE
·
2017
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IF 1.837
Tao Feng,Hui Wang,Ke Wang,Yi Liu,Zhiwei Rong,Ran Ye,Haining Zhuang,Zhimin Xu,Min Sun
Flavor microencapsulation has been widely used in foods, medicines, cosmetics, and other fields. The use of amylose-based complexes is receiving increasing attention because they are biodegradable, non-toxic, and biocompatible, and these complexes provide a new way to develop and impart flavors. In this study, with the aim of investigating the properties of amylose–flavor complexes, linear aliphatic alcohols (C 6 –C 9 ) and the aromatic alcohol naphthol were used to prepare inclusion complexes by the sealed heating method in yields ranging from 45 to 50%. In addition, scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) were utilized to investigate the structural characteristics of these inclusion complexes, and it was found that the amylose-n-heptanol inclusion complex was most stable. Furthermore, nuclear magnetic resonance (NMR) spectroscopy revealed that V-type crystals existed in the amylose–flavor complexes. Moreover, TGA showed that all amylose–flavor inclusion complexes have excellent thermal stability. The encapsulation efficiency of the complexes increased with decreasing chain length, but the encapsulation efficiency of the complexes with the aromatic alcohol naphthol was lower than that of the complexes with some linear alcohols. This indicated that the stereoscopic confirmation of α-naphthol may influence the complexes being formed.
研究领域:
食品科学
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材料科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Yizhe Yan,Shuyang Liu,Ziyu Wang,Xinxin Zhang,Xiaolong Ji,Miaomiao Shi,Bin Niu
Starch–lipid complexes have attracted widespread attention owing to high anti-digestibility and thermal stability. However, methods to increase the content of starch–lipid complexes are limited. Therefore, this study aims to investigate the effect of atmospheric cold plasma (ACP) treatment for different times (0, 1, 3, 5, and 7 min) on the formation and structure of complexes between maize starch (MS) and lauric acid (LA). The results showed that the amylose content of MS increased from 18.44 % to 31.01 % after ACP treatment. Moreover, structural characterization of complexes revealed that short-term ACP treatment (1 min) favored the formation of MS–LA complexes, resulting in a better V-type crystalline structure (14.90 %) and short-range ordered structure (0.793) with higher thermal stability (4.47 J/g) and no obvious morphological differences. In addition, the resistant starch content of MS-LA complexes increased from 30 % to 33 % in MS treated with ACP for 1 min. This may be because the active substances in ACP depolymerized starch, destroyed α-1,6 glycosidic bonds, broke branch chains, and increased amylose content, which promoted the formation of complexes to a certain extent. This study proposes a method to promote the formation of starch-lipid complexes, broadening potential application of complexes in low-GI food, stabilizer, and microcapsule carrier.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Wenting Shang,Xin Li,Jinyu Du,Yuxin Guo,Dekun Fu,Yanfu He,Fei Pan,Weimin Zhang,Zhongkai Zhou
Effect of complexation of three medium-chain fatty acids (octanoic, decylic and lauric acid, OA, DA and LA, respectively) on structural characteristics, physicochemical properties and digestion behaviors of cassava starch (CS) was investigated. Current study indicated that LA was more easily to combine with CS (complex index 88.9%), followed by DA (80.9%), which was also consistent with their corresponding complexed lipids content. Following the investigation of morphology, short-range ordered structure, helical structure, crystalline/amorphous region and fractal dimension of the various complexes, all cassava starch-fatty acids complexes (CS-FAs) were characterized with a flaked morphology rather than a round morphology in native starch (control CS). X-ray diffraction demonstrated that all CS-FAs had a V-type crystalline structure, and nuclear magnetic resonance spectroscopy confirmed that the complexes made from different fatty acids displayed similar V6 or V7 type polymorphs. Interestingly, small-angle X-ray scattering analysis revealed that α value became greater following increased carbon chain length of fatty acids, indicating the formation of a more ordered fractal structure in the aggregates. Changes in rheological parameters G′ and G′′ indicated that starch complexed with fatty acids was more likely to form a gel network, but difference among three CS-FAs complexes was significant, which might be contributed to their corresponding hydrophobicity and hydrophilicity raised from individual fatty acids. Importantly, digestion indicated that CS-LA complexes had the lowest hydrolysis degree, followed by the greatest RS content, indicating the importance of chain length of fatty acids for manipulating the fine structure and functionality of the complexes.
研究领域:
食品科学
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分子模拟
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营养学
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生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）