TY - JOUR
T1 - Changes in structures and digestibility of amylose-oleic acid complexes following microwave heat-moisture treatment
AU - Wu, Fubin
AU - Chi, Bo
AU - Xu, Ruyan
AU - Liao, Huiyun
AU - Xu, Xiaoqi
AU - Tan, Xiaoyan
N1 - Publisher Copyright:
© 2022 Elsevier B.V.
PY - 2022/8/1
Y1 - 2022/8/1
N2 - Amylose-oleic acid complexes (AOA) were exposed to microwave heat-moisture treatment (M-HMT) with different moisture content (MC), and the variations in structures and digestibility were investigated. M-HMT caused the dissociation of helical structures and destruction of short-range molecular order of AOA. Meanwhile, the molecules of amylose and oleic acid rearranged and more amylose-oleic acid complexes were formed during M-HMT, the complexing index of AOA was increased from 25.41 % to 41.20 % when treating at 35 % MC. Moreover, the relative content of single helix increased with increasing MC, resulting in higher V-type relative crystallinity. With ≥30 % MC, the treated complexes showed greater thermostability than that of original AOA. The treatment increased the enzymatic digestibility of AOA, and sample treated with 35 % MC had the highest resistant starch content of 82.33 %, which was 17.96 % higher than that of native AOA. The improved enzyme resistance should be correlated to increased molecular interplay and formation of amylose-oleic acid complexes.
AB - Amylose-oleic acid complexes (AOA) were exposed to microwave heat-moisture treatment (M-HMT) with different moisture content (MC), and the variations in structures and digestibility were investigated. M-HMT caused the dissociation of helical structures and destruction of short-range molecular order of AOA. Meanwhile, the molecules of amylose and oleic acid rearranged and more amylose-oleic acid complexes were formed during M-HMT, the complexing index of AOA was increased from 25.41 % to 41.20 % when treating at 35 % MC. Moreover, the relative content of single helix increased with increasing MC, resulting in higher V-type relative crystallinity. With ≥30 % MC, the treated complexes showed greater thermostability than that of original AOA. The treatment increased the enzymatic digestibility of AOA, and sample treated with 35 % MC had the highest resistant starch content of 82.33 %, which was 17.96 % higher than that of native AOA. The improved enzyme resistance should be correlated to increased molecular interplay and formation of amylose-oleic acid complexes.
KW - Amylose-oleic acid complexes
KW - Digestibility
KW - Microwave heat-moisture treatment
KW - Structures
UR - http://www.scopus.com/inward/record.url?scp=85132930782&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2022.06.133
DO - 10.1016/j.ijbiomac.2022.06.133
M3 - 文章
C2 - 35752333
AN - SCOPUS:85132930782
SN - 0141-8130
VL - 214
SP - 439
EP - 445
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -