文献类型：期刊文献

英文题名：Mechanistic insights into the supramolecular structure and physicochemical properties of twin-screw extruded high amylose corn starch with different amylose content by improved electron beam irradiation

作者：Ge, Xiangzhen[1,2];Duan, Hao[1];Zhou, Yaxi[1];Zhou, Shiqi[1];Shen, Huishan[2];Liang, Wei[2];Sun, Zhuangzhuang[2];Yan, Wenjie[1]

第一作者：葛喜珍;Ge, Xiangzhen

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Engn Res Ctr Grain & Oil Functionalized Proc Univ, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;[1141726]北京联合大学生物化学工程学院;

年份：2023

卷号：87

外文期刊名：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

收录：;EI(收录号：20232614328530);Scopus(收录号：2-s2.0-85163447460);WOS:【SCI-EXPANDED(收录号:WOS:001026678900001)】；

基金：This study was financially supported by the National Natural Science Foundation of China (No.32172244) and Academic Research Projects of Beijing Union University (No. XP202006) .

语种：英文

外文关键词：High amylose corn starch; Twin-screw extruded; electron beam irradiation; Modification mechanism

摘要：The influence of improvement via electron beam (EB) of twin-screw extruded (TSE) high amylose corn starch on its multiscale structure and physicochemical properties was assessed. The granular integrity of TSE was lost and the crystal type changed. TSE increased amylose content, A-chain content, rapidly digestible starch content and slowly digestible starch content, but decreased crystallinity, molecular weight and resistant starch content. These structural changes made TSE samples more susceptible to subsequent EB-irradiation. The molecular weight and long chain of amylopectin in TSE-sample were decreased by EB-irradiation. Amylose content, crystallinity and short-range order were reduced by EB-irradiation. These structural alterations facilitated the enhancement of TSE properties. The TSE-EB sample had better solubility, anti-digestive properties, lower swelling power and apparent viscosity. The combination of TSE and EB is an effective method to improve starch's structure and properties and this modified starch could be implemented to tailor starch to the desired food applications.