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Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization
Chen, Bingyan Jia, Xiangze Miao, Song Zeng, Shaoxiao Guo, Zebin Zhang, Yi Zheng, Baodong
Chen, Bingyan
Jia, Xiangze
Miao, Song
Zeng, Shaoxiao
Guo, Zebin
Zhang, Yi
Zheng, Baodong
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2018-01-06
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Chen, B., Jia, X., Miao, S., Zeng, S., Guo, Z., Zhang, Y. and Zheng, B. (2018). Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization. Food Chemistry, [online] 252, pp.115-125. Available at: https://doi.org/10.1016/j.foodchem.2018.01.054
Abstract
Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high-pressure homogenization process, and the effect of high pressure homogenization (HPH) on the slow digestion properties of LS-GMS was investigated. The digestion profiles showed HPH treatment reduced the digestive rate of LS-GMS, and the extent of this change was dependent on homogenized pressure. Scanning electron microscopy displayed HPH treatment change the morphology of LS-GMS, with high pressure producing more compact block-shape structure to resist enzyme digestion. The results of Gel-permeation chromatography and Small-angle X-ray scattering revealed high homogenization pressure impacted molecular weight distribution and semi-crystalline region of complexes, resulting in the formation of new semi-crystalline with repeat unit distance of 16–18 nm and molecular weight distribution of 2.50–2.80 × 105 Da, which displayed strong enzymatic resistance. Differential scanning calorimeter results revealed new semi-crystalline lamellar may originate from type-II complexes that exhibited a high transition temperature.