Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY CyTA - Journal of Food Pub Date : 2017-01-05 DOI:10.1080/19476337.2016.1255916

Yongjia Diao, X. Si, W. Shang, Zhongkai Zhou, Zhiwei Wang, Paiyun Zheng, P. Strappe, C. Blanchard

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引用次数: 16

Abstract

ABSTRACT Physicochemical and digestion properties of chitosan modified starch prepared by dry heat treatment were investigated. Starch granule aggregation occurred following the addition of chitosan and this trend was enhanced with increasing chitosan concentration. The size of chitosan modified starch particles was about six times of that of the native starch granules. Interactions between the hydroxyl groups of starch and the amino groups of chitosan was confirmed by Fourier transform infrared spectroscopy analysis. The disappearance of the trough in the Rapid Visco Analyzer profile indicated that the cross-links increased the starch shear resistance. The cross-links between starch and chitosan also reduced starch digestion rate compared to the control (p < 0.001), and this reduction was further enhanced with an increasing chitosan concentration. Additionally, the addition of chitosan altered starch digestion kinetics from one phase to two phases, implying that chitosan modification changed both starch structure and its digestion behaviors.

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淀粉与壳聚糖相互作用对糯玉米淀粉理化及消化特性的影响

研究了干热法制备的壳聚糖变性淀粉的理化性质和消化性能。添加壳聚糖后，淀粉颗粒发生聚集，并随壳聚糖浓度的增加而增强。壳聚糖改性淀粉颗粒的大小约为天然淀粉颗粒的6倍。傅里叶变换红外光谱分析证实了淀粉羟基与壳聚糖氨基之间的相互作用。在快速粘度分析仪剖面中，槽的消失表明交联增加了淀粉的抗剪切性。与对照组相比，淀粉和壳聚糖的交联也降低了淀粉消化率(p < 0.001)，并且随着壳聚糖浓度的增加，这种降低进一步增强。此外，壳聚糖的加入使淀粉的消化动力学从一相转变为两相，表明壳聚糖改性既改变了淀粉的结构，也改变了淀粉的消化行为。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.