淀粉
赖氨酸
化学
食品科学
结晶度
玉米淀粉
多糖
玉米淀粉
变性淀粉
粘度
生物化学
材料科学
结晶学
氨基酸
复合材料
作者
Yu Zhou,Mengting Wang,Weiqi Li,Guangxin Liu,Wei Wang,Wenli Zhi,Meng Wang,Ruobing Wang,Aijun Hu,Jie Zheng
标识
DOI:10.1016/j.ijbiomac.2022.08.075
摘要
The effects of lysine addition and microwave treatment (MC) on the digestibility, physicochemical properties and structure of corn starch were investigated. Among all uncooked samples, unmodified corn starch (CS), microwave modified corn starch (MC-CS) and corn starch mixed with lysine (CS-Lys) contained 15.09 %, 14.82 % and 18.86 % slowly digestible starch (SDS), while up to 30.28 % in microwave-lysine modified corn starch (MC-Lys). In contrast to CS, the peak viscosity, breakdown viscosity, setback viscosity and gel enthalpy of MC-Lys were decreased, while the relative crystallinity was increased. Scanning electron microscopy observation showed that corn starch aggregated with each other and was coated by lysine after MC, the particle size distribution range became wider, and the specific surface area decreased. The results showed that the interaction of starch with lysine in the microwave field increased the ordered and aggregated structure of corn starch, resulting in a significant change in the physicochemical properties and digestibility of corn starch. MC-Lys can be added to foods as a nutritional fortification to meet the needs of specific populations for lysine and low carbohydrate.
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