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Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate
Starch ( IF 2.6 ) Pub Date : 2020-01-24 , DOI: 10.1002/star.201900168 Dingpeng Zhou 1 , Shaowei Liu 1 , Xue Liu 2 , Xiaozhi Tang 3
Starch ( IF 2.6 ) Pub Date : 2020-01-24 , DOI: 10.1002/star.201900168 Dingpeng Zhou 1 , Shaowei Liu 1 , Xue Liu 2 , Xiaozhi Tang 3
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The alkaline method is used to form the complex between starch and ascorbyl palmitate (AP) in this study. Normal maize starch (NMS) and high amylose maize starch (HAMS) are screened to investigate the effects of AP concentrations (0%, 2.5%, 5.0%, 10.0%, 20.0%) on the properties of complexes at 60 °C. HAMS can bind more AP than NMS because of more amylose content. Comparing the endothermic peaks in DSC analysis, 5% and 10% AP levels are sufficient to interact with NMS and HAMS, respectively. The disappeared or weakened AP characteristic absorption peaks in FTIR spectra prove the formation of V‐amylose structure. The XRD analyses reveal that the inclusion complexes are formed with AP with six glucose units per turn due to the steric hindrance of AP, and the self‐aggregation of AP in the complexes is also detected. The self‐aggregation of AP do not affect the indigested ordered helical chain segments of starch in in vitro digestion. The 5% and 10% AP levels are enough to decrease the rate and extent of starch digestion in NMS and HAMS complexes, respectively. The formation of starch‐AP inclusion complexes also appear to enhance the stability of AP against light, heat, and oxidation.
中文翻译：
配体浓度对棕榈酸酯抗坏血酸玉米淀粉包合物的热学性质，结构和消化率的影响
在这项研究中，碱性方法被用来形成淀粉和抗坏血酸棕榈酸酯（AP）之间的复合物。筛选了普通玉米淀粉（NMS）和高直链玉米淀粉（HAMS），以研究AP浓度（0％，2.5％，5.0％，10.0％，20.0％）在60°C下对复合物性能的影响。由于直链淀粉含量更高，因此HAMS可以比NMS结合更多的AP。比较DSC分析中的吸热峰，5％和10％的AP水平足以分别与NMS和HAMS相互作用。FTIR光谱中AP特征吸收峰的消失或减弱证明了V-直链淀粉结构的形成。X射线衍射分析表明，由于AP的位阻，与AP形成的包合物形成了6个葡萄糖单元，并且还检测到AP在包合物中的自聚集。AP的自聚集作用不会影响淀粉在体外消化过程中被消化的有序螺旋淀粉链段。5％和10％的AP水平足以分别降低NMS和HAMS复合物中淀粉的消化速率和程度。淀粉-AP包合物的形成也似乎增强了AP对光，热和氧化的稳定性。
更新日期：2020-01-24
中文翻译：
配体浓度对棕榈酸酯抗坏血酸玉米淀粉包合物的热学性质，结构和消化率的影响
在这项研究中，碱性方法被用来形成淀粉和抗坏血酸棕榈酸酯（AP）之间的复合物。筛选了普通玉米淀粉（NMS）和高直链玉米淀粉（HAMS），以研究AP浓度（0％，2.5％，5.0％，10.0％，20.0％）在60°C下对复合物性能的影响。由于直链淀粉含量更高，因此HAMS可以比NMS结合更多的AP。比较DSC分析中的吸热峰，5％和10％的AP水平足以分别与NMS和HAMS相互作用。FTIR光谱中AP特征吸收峰的消失或减弱证明了V-直链淀粉结构的形成。X射线衍射分析表明，由于AP的位阻，与AP形成的包合物形成了6个葡萄糖单元，并且还检测到AP在包合物中的自聚集。AP的自聚集作用不会影响淀粉在体外消化过程中被消化的有序螺旋淀粉链段。5％和10％的AP水平足以分别降低NMS和HAMS复合物中淀粉的消化速率和程度。淀粉-AP包合物的形成也似乎增强了AP对光，热和氧化的稳定性。
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