Highly cost-effective wheat starch-stearic acid complexes enabled by microwave processing: Structural properties, anti-digestion, and molecular dynamics simulation
文献类型： 外文期刊
作者： Gao, Tingting 1 ; Sun, Da-Wen 1 ; Tian, You 1 ; Ma, Ji 1 ; Pan, Fei 6 ;
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： Microwave; Starch-stearic acid complexes; Resistant starch; In vitro digestion; 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 464 卷
页码：
收录情况： SCI
摘要： Microwave (MW) heating shows higher efficiency in preparing wheat starch-stearic acid (WS-SA) complexes than the traditional water bath (WB) heating method, while the detailed "time-energy-quality" evaluations and the potential anti-digestion mechanism of the MW-processed WS-SA remain further exploration. In this study, 95 % time cost and 73 % energy consumption were saved when using MW processing WS-SA, and the MW-processed complexes were verified to show significantly higher relative crystallinity, short-range ordered structure degree, thermal stability, complex index, and resistant starch content. Molecular dynamics (MD) simulation demonstrated that MW treatment notably facilitated the binding rate of amylose and SA molecules, generating a tight and stable helical structure through hydrogen bonds and van der Waals forces. Analyses of solvent-accessible surface area and water status cross-verified that the denser structure could endow the MW-processed complexes with higher resistance to water solvation effects and correspondingly reduce the water mobility for enzymatic hydrolysis reactions, ultimately making the MW-processed complexes more undigestible. This study provides a further understanding of the anti-digestion mechanisms of the MW-processed WS-SA from the molecular level, and it is expected that the current work could attract more concerns to the highly cost-effective MW heating method for processing starchy food.
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