Abstract：
The effects of dynamic high-pressure microfluidization (DHPM) treatment on the rheological properties, multiscale structure and in vitro digestibility of complex of maize starch (MS), konjac glucomannan (KGM), and bamboo leaf flavonoids (BLFs) were investigated. Compared with MS, the MS-KGM-BLF complex exhibited reduced viscosity and crystallinity, along with increased lamellar thickness to 10.26 nm. MS-KGM-BLF complex had lower viscosity after DHPM treatment. The highest ordered structure and crystallinity were observed at 50 MPa, with the α value increasing from 3.40 to 3.59 and the d value decreasing from 10.26 to 9.81 nm. However, higher DHPM pressures resulted in a decrease in the α value and an increase in the d value. The highest gelatinization enthalpy and resistant starch content were achieved at 100 MPa DHPM, while the fractal structure shifted from surface fractal to mass fractal at 150 MPa. This study presents an innovative method for enhancing the properties of MS.
摘要：
动态高压微射流(DHPM)处理对流变性能的影响,玉米淀粉复合物（MS）的多尺度结构和体外消化率，魔芋葡甘聚糖(KGM),和竹叶黄酮（BLFs）进行了研究。与MS相比,MS-KGM-BLF复合物表现出降低的粘度和结晶度，随着层状厚度增加到10.26nm。在DHPM处理后,MS-KGM-BLF复合物具有较低的粘度。在50MPa时观察到最高的有序结构和结晶度，α值从3.40增加到3.59，d值从10.26减小到9.81nm。然而,较高的DHPM压力导致α值降低和d值增加。在100MPaDHPM时达到最高的糊化焓和抗性淀粉含量，在150MPa时，分形结构从表面分形转变为质量分形。这项研究提出了一种提高MS性能的创新方法。
