■大米淀粉由于其高碳水化合物含量而具有高消化率。热熔挤出(HME)和类黄酮等添加剂的协同改性,水胶体,蛋白质,脂质,和其它添加剂具有延缓淀粉水解速率的趋势。因此,目前的调查旨在研究HME辅助添加金黄素(NOB,0、2、4和6%)在多尺度结构上,互动,热,大米淀粉的消化特性。
■该研究采用密度泛函理论计算和傅立叶变换红外(FTIR)光谱仪的红外二阶导数来分析NOB和淀粉之间的相互作用。通过FTIR对淀粉挤出物的理化性质进行了表征,13C核磁共振,X射线衍射,和差示扫描量热法,而消化率是使用体外消化模型评估的。
■发现HME破坏晶体结构,螺旋结构,短序结构,和淀粉的热性质。NOB与淀粉之间的相互作用涉及疏水相互作用和氢键,有效地防止淀粉的分子链相互作用和破坏它们的双螺旋结构。NOB的加入导致高度单螺旋V型晶体结构的形成,随着有序结构域的形成。因此,该组合处理显著提高了淀粉的有序结构和热稳定性,从而有效地导致抗性淀粉和缓慢消化淀粉的增加。
■该研究强调HME和NOB的协同改性有望提高大米淀粉的营养价值和功能特性。这些发现为开发具有更广泛应用的优质大米淀粉产品提供了宝贵的见解。
UNASSIGNED: Rice starch has high digestibility due to its large carbohydrate content. Synergistic modification of hot-melt extrusion (HME) and additives such as flavonoids, hydrocolloids, proteins, lipids, and other additives has the tendency to retard the rate of starch hydrolysis. Hence, the current investigation aimed to study the combined effect of the HME-assisted addition of nobiletin (NOB, 0, 2, 4, and 6%) on the multi-scale structures, interactions, thermal, and digestibility characteristics of rice starch.
UNASSIGNED: The study employed density functional theory calculations and an infrared second derivative of an Fourier-transform infrared (FTIR) spectrometer to analyze the interactions between NOB and starch. The physicochemical properties of the starch extrudates were characterized by FTIR, 13C nuclear magnetic resonance, X-ray diffraction, and differential scanning calorimetry, while the digestibility was evaluated using an in vitro digestion model.
UNASSIGNED: HME was found to disrupt the crystalline structure, helix structure, short-ordered structure, and thermal properties of starch. The interaction between NOB and starch involved hydrophobic interactions and hydrogen bonds, effectively preventing the molecular chains of starch from interacting with each other and disrupting their double helix structure. The addition of NOB led to the formation of a highly single-helical V-type crystalline structure, along with the formation of ordered structural domains. Consequently, the combined treatment significantly enhanced the ordered structure and thermal stability of starch, thus effectively leading to an increase in resistant starch and slowly digestion starch.
UNASSIGNED: The study underscores that synergistic modification of HME and NOB holds promise for enhancing both the nutritional value and functional properties of rice starch. These findings offer valuable insights for developing high-quality rice starch products with broader applications.