Exploring the moisture absorption behaviours of microwave-processed wheat starch-stearic acid complexes from a molecular view
文献类型： 外文期刊
作者： Gao, Tingting 1 ; Tian, You 1 ; Pan, Fei 6 ; Sun, Da-Wen 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
2.South China Univ Technol, Acad Contemporary Food Engn, Guangzhou Higher Educ Mega Ctr, Guangzhou 510006, Peoples R China
3.Guangzhou Higher Educ Mega Ctr, Engn & Technol Res Ctr Guangdong Prov Intelligent, Guangzhou 510006, Peoples R China
4.Guangzhou Higher Educ Mega Ctr, Guangdong Prov Engn Lab Intelligent Cold Chain Log, Guangzhou 510006, Peoples R China
5.Natl Univ Ireland, Univ Coll Dublin, Agr & Food Sci Ctr, Food Refrigerat & Computerized Food Technol FRCFT, Dublin, Ireland
6.Chinese Acad Agr Sci, Inst Apicultural Res, State Key Lab Resource Insects, Beijing 100080, Peoples R China
关键词： Wheat starch-stearic acid complexes; Moisture absorption behaviours; Storage stability; Molecular dynamics simulation
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 482 卷
页码：
收录情况： SCI
摘要： The ambient humidity significantly affects the quality characteristics of starch-lipid complexes, and the moisture absorption behaviours remain further explored. In this study, microwave-processed wheat starch-stearic acid (WS-SA) complexes were prepared, of which the moisture absorption mechanism was investigated using experimental methods and molecular dynamics (MD) simulation. Results showed that the denser structure could endow the WS-SA complexes with lower equilibrium moisture (Me = 19.0 %) as compared with the pure WS (Me = 27.7 %), indicating their higher wetting resistance. MD simulation showed that the amylose-SA could effectively prevent water infiltration by the denser structures and the hydrophobicity of the non-complexed SA. This study reveals the moisture absorption behaviours of WS-SA complexes from a molecular view, embodying the theoretical and scientific significance of the current work. For future industrial reference, the current work can guide the development of humidity control strategies to mitigate the quality deterioration risks of starch-lipid complexes.
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