首页|Changes in structures and digestibility of amylose-oleic acid complexes following microwave heat-moisture treatment
Changes in structures and digestibility of amylose-oleic acid complexes following microwave heat-moisture treatment
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NSTL
Elsevier
? 2022 Elsevier B。V。Amylose-oleic acid complexes (AOA) were exposed to microwave heat-moisture treatment (M-HMT) with different moisture content (MC)， and the variations in structures and digestibility were investigated。 M-HMT caused the dissociation of helical structures and destruction of short-range molecular order of AOA。 Meanwhile， the molecules of amylose and oleic acid rearranged and more amylose-oleic acid complexes were formed during M-HMT， the complexing index of AOA was increased from 25。41 % to 41。20 % when treating at 35 % MC。 Moreover， the relative content of single helix increased with increasing MC， resulting in higher V-type relative crystallinity。 With ≥30 % MC， the treated complexes showed greater thermostability than that of original AOA。 The treatment increased the enzymatic digestibility of AOA， and sample treated with 35 % MC had the highest resistant starch content of 82。33 %， which was 17。96 % higher than that of native AOA。 The improved enzyme resistance should be correlated to increased molecular interplay and formation of amylose-oleic acid complexes。
NSTL
Elsevier
