The combined actions of the granule surface barrier and multiscale structural evolution of starch on in vitro digestion of oat flour
文献类型： 外文期刊
作者： Chen, Xiaoyu 1 ; Zhang, Hui 1 ; Zhu, Ling 1 ; Wu, Gangcheng 1 ; Cheng, Lilin 2 ; Chen, Yuhang 1 ; Yin, Xianting 1 ; Zhang, Yayuan 3 ;
作者机构： 1.Jiangnan Univ, Natl Engn Res Ctr Funct Food, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
2.Henan Agr Univ, Coll Food Sci & Technol, Zhengzhou 450002, Henan, Peoples R China
3.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning, Peoples R China
4.Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Peoples R China
关键词： Structural order; Surface barrier; Oat starch digestion
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2024 年 259 卷
页码：
收录情况： SCI
摘要： The digestive properties of oat-based food have garnered considerable interest. This study aimed to explore the internal and external factors contributing to different digestion properties of oat flour under actual processing conditions. Analysis of the ordered structure of oat starch revealed that an increase in gelatinization moisture to 60 % led to a decrease in crystallinity, R1047/1022 value, and helical structures content to 0, 0.48 %, and 1.45 %, respectively. Even when the crystal structure was completely destroyed, the short-range structure retained a certain degree of order. Surface structure observations of starch granules and penetration experiments with amylase-sized polysaccharide fluorescence probes indicated that non-starch components and small pores effectively hindered the diffusion of the probes but low-moisture (20 %) gelatinization substantially damaged this barrier. Furthermore, investigations into starch digestibility and starch molecular structure revealed that the ordered structure remaining inside the starch after high gelatinization delayed the digestion rate (0.028 min -1) and did not increase the content of resistant starch (7.10 %). It was concluded that the surface structure and nonstarch components of starch granules limited the extent of starch digestion, whereas the spatial barrier of the residual ordered structure affected the starch digestion rate.
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