%0 Journal Article
%T Rheological properties, multiscale structure, and in vitro digestibility of a maize starch-konjac glucomannan-bamboo leaf flavonoid complex modified by dynamic high-pressure microfluidization.
%A Li X
%A You Y
%A Wu L
%A Yang J
%A Chen H
%A Zheng J
%A Zhang F
%J Food Chem
%V 457
%N 0
%D 2024 Nov 1
%M 38908253
%F 9.231
%R 10.1016/j.foodchem.2024.139966
%X 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.