Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle

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成果类型：

期刊论文

作者：

Liu, Mingyue;Wu, Xiaonian;Wang, Xiaoyan;Jiang, Yuling;Huang, Zhengyu;...

通讯作者：

Ding, YB

作者机构：

[Ding, Yongbo; Ding, YB; Huang, Zhengyu; Wu, Xiaonian; Liu, Mingyue; Jiang, Yuling; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Hunan Key Lab Processed Food Special Med Purpose, Natl Engn Res Ctr Rice & Byproduct Deep Proc,Hunan, Changsha 410004, Hunan, Peoples R China.

[Fang, Yong] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Peoples R China.

[Wang, Xiaoyan] Chongqing Acad Anim Sci, Rongchang 402460, Peoples R China.

通讯机构：

[Ding, YB ] C

Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Hunan Key Lab Processed Food Special Med Purpose, Natl Engn Res Ctr Rice & Byproduct Deep Proc,Hunan, Changsha 410004, Hunan, Peoples R China.

语种：

英文

关键词：

Amylose content;Crystal type;Digestibility;Starch-lauric acid complex nanoparticles;Structural alteration

期刊：

Food Structure

ISSN：

2213-3291

年：

2023

卷：

页码：

100336

DOI：

10.1016/j.foostr.2023.100336

基金类别：

The study was carried out with financially support of the Scientific Research Fund of Hunan Provincial Education Department ( 20B611 ), Natural Science Foundation of Hunan Province (Grant No. 2020JJ5967 ) and Scientific Research Fund of Hunan Provincial Education Department (No. 19B597 ).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

To understand how amylose content and crystal type regulated the digestibility of starch-lipid complex nano -particles, this study used waxy corn starch (WCS), normal corn starch (NCS) and high-amylose corn starch (HCS) with different amylose contents and NCS (A-type), potato starch (PtS, B-type) and pea starch (PS, C-type) with different crystal types to investigate the effects of amylose content and crystal type on the structure and di-gestibility of starch-lauric acid (LA) complex nanoparticles. A significant increase in complex index (CI), R1047/ 1022, relative crystallinity, and enthalpy ...

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Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle

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