淀粉
直链淀粉
结晶度
酶水解
水解
抗性淀粉
化学
层状结构
化学工程
吸水率
淀粉酶
小角X射线散射
材料科学
食品科学
有机化学
酶
结晶学
复合材料
散射
工程类
物理
光学
作者
Wanying Xiao,Hong He,Qingfei Dong,Qun Huang,Fengping An,Hongbo Song
标识
DOI:10.1016/j.ijbiomac.2023.123692
摘要
This study aimed to investigate the physicochemical properties of the rice porous starch (HSS-ES) prepared by high-speed shear combined with double-enzymatic (α-amylase and glucoamylase) hydrolysis, and to reveal their mechanism. The analyses of 1H NMR and amylose content showed that high-speed shear changed the molecular structure of starch and increased the amylose content (up to 20.42 ± 0.04 %). FTIR, XRD and SAXS spectra indicated that high-speed shear did not change the starch crystal configuration but caused a decrease in short-range molecular order and relative crystallinity (24.42 ± 0.06 %), and a loose semi-crystalline lamellar, which were beneficial to the followed double-enzymatic hydrolysis. Therefore, the HSS-ES displayed a superior porous structure and larger specific surface area (2.962 ± 0.002 m2/g) compared with double-enzymatic hydrolyzed porous starch (ES), resulting in the increase of water and oil absorption from 130.79 ± 0.50 % and 109.63 ± 0.71 % to 154.79 ± 1.14 % and 138.40 ± 1.18 %, respectively. In vitro digestion analysis showed that the HSS-ES had good digestive resistance derived from the higher content of slowly digestible and resistant starch. The present study suggested that high-speed shear as an enzymatic hydrolysis pretreatment significantly enhanced the pore formation of rice starch.
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