TY - JOUR
T1 - Amylose content controls the structures and digestibility of starch-lipid complexes during microwave postprocessing
AU - Tan, Xiaoyan
AU - Wu, Fubin
AU - Guo, Zebin
AU - Xie, Fengwei
AU - Song, Chao
AU - Xia, Xueshan
AU - Guo, Ling
AU - Feng, Yue
AU - He, Zhendan
N1 - Publisher Copyright:
© 2025 The Authors
PY - 2025/6/15
Y1 - 2025/6/15
N2 - Food postprocessing modifies the structures and properties of starch-lipid complexes, but the impact of amylose content on these changes remains unclear. In this work, starch-lipid complexes with different amylose contents (waxy corn starch: WC; normal corn starch: NC; Gelose 50: G50; and Gelose 80: G80) were prepared and the changes in structures and digestibility following microwave heat-moisture treatment (M-HMT) were investigated. Results indicated that M-HMT induced some destruction of helical structures of WC-lipid complexes, accompanied by reduced complexed lipid content, complex index, short-range molecular order, and relative crystallinity. However, for NC-lipid, G50-lipid, and G80-lipid complexes, these characteristic parameters were increased after treatment. Additionally, for the four types of treated complexes, higher amylose content led to higher values of these parameters. Notably, M-HMT endowed complexes with lower digestibility, and complexes with higher amylose content showed stronger enzyme digestion resistance. The treated G80-lipid complexes achieved the highest resistant starch content of 55.41 %. This work is expected to offer theoretical foundation and practical guidance for industrial or household production of starchy foods with a better health effect.
AB - Food postprocessing modifies the structures and properties of starch-lipid complexes, but the impact of amylose content on these changes remains unclear. In this work, starch-lipid complexes with different amylose contents (waxy corn starch: WC; normal corn starch: NC; Gelose 50: G50; and Gelose 80: G80) were prepared and the changes in structures and digestibility following microwave heat-moisture treatment (M-HMT) were investigated. Results indicated that M-HMT induced some destruction of helical structures of WC-lipid complexes, accompanied by reduced complexed lipid content, complex index, short-range molecular order, and relative crystallinity. However, for NC-lipid, G50-lipid, and G80-lipid complexes, these characteristic parameters were increased after treatment. Additionally, for the four types of treated complexes, higher amylose content led to higher values of these parameters. Notably, M-HMT endowed complexes with lower digestibility, and complexes with higher amylose content showed stronger enzyme digestion resistance. The treated G80-lipid complexes achieved the highest resistant starch content of 55.41 %. This work is expected to offer theoretical foundation and practical guidance for industrial or household production of starchy foods with a better health effect.
KW - Amylose content
KW - Digestive characteristics
KW - Microwave heat-moisture treatment
KW - Molecular reassembly
KW - Starch-lipid complexes
UR - http://www.scopus.com/inward/record.url?scp=105000957107&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2025.123530
DO - 10.1016/j.carbpol.2025.123530
M3 - Article
C2 - 40383589
AN - SCOPUS:105000957107
SN - 0144-8617
VL - 358
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 123530
ER -