Different multi-scale structural features of oat resistant starch prepared by ultrasound combined enzymatic hydrolysis affect its digestive properties

Autor: Ji'an Xia, Yu Zhang, Kai Huang, Hongwei Cao, Qiqi Sun, Man Wang, Suhua Zhang, Zhenliang Sun, Xiao Guan
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Ultrasonics Sonochemistry, Vol 96, Iss , Pp 106419- (2023)
Druh dokumentu: article
ISSN: 1350-4177
DOI: 10.1016/j.ultsonch.2023.106419
Popis: In this research, oat resistant starch (ORS) was prepared by autoclaving-retrogradation cycle (ORS-A), enzymatic hydrolysis (ORS-B), and ultrasound combined enzymatic hydrolysis (ORS-C). Differences in their structural features, physicochemical properties and digestive properties were studied. Results of particle size distribution, XRD, DSC, FTIR, SEM and in vitro digestion showed that ORS-C was a B + C-crystal, and ORS-C had a larger particle size, the smallest span value, the highest relative crystallinity, the most ordered and stable double helix structure, the roughest surface shape and strongest digestion resistance compared to ORS-A and ORS-B. Correlation analysis revealed that the digestion resistance of ORS-C was strongly positively correlated with RS content, amylose content, relative crystallinity and absorption peak intensity ratio of 1047/1022 cm−1 (R1047/1022), and weakly positively correlated with average particle size. These results provided theoretical support for the application of ORS-C with strong digestion resistance prepared by ultrasound combined enzymatic hydrolysis in the low GI food application.
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