Insight into the formation, structure and digestibility of lotus seed amylose-fatty acid complexes prepared by high hydrostatic pressure

Lotus seed amylose-fatty acid complexes were prepared using high hydrostatic pressure and the relationship between their structural properties and digestibility was investigated. The formation of lotus seed amylose-fatty acid complexes increased the values of weight molar mass (Mw), number molar mas...

Full description

Saved in:
Bibliographic Details
Published in:Food and chemical toxicology 2019-06, Vol.128, p.81-88
Main Authors: Guo, Zebin, Jia, Xiangze, Lin, Xiong, Chen, Bingyan, Sun, Siwei, Zheng, Baodong
Format: Article
Language:English
Subjects:
Digestibility
High hydrostatic pressure
Lotus seed amylose-fatty acid complex
Structure
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Lotus seed amylose-fatty acid complexes were prepared using high hydrostatic pressure and the relationship between their structural properties and digestibility was investigated. The formation of lotus seed amylose-fatty acid complexes increased the values of weight molar mass (Mw), number molar mass (Mn), polydispersity index and resistant starch content compared to those of amylose controls. Mw and Mn values of lotus seed amylose and complexes decreased with an increase in high hydrostatic pressure from 500 MPa to 600 MPa, suggesting that the lotus seed amylose was decomposed into short glucan chains. The presence of single helical lotus seed amylose-fatty acid complexes and double helical retrograded amylose was investigated using Raman spectroscopy and imaging. The results from Raman spectra and in vitro digestion showed that the content of both single helical LSA-fatty acid complexes and double helical retrograded LSA were responsible for digestibility of the complex matrix.
ISSN:0278-6915
1873-6351
DOI:10.1016/j.fct.2019.03.052