Emerging insights on the ultrasonication assisted modification of multi-scale structure-digestibility relationships in starches: A review
文献类型： 外文期刊
作者： Awais, Muhammad 1 ; Virk, Muhammad Safiullah 1 ; Rehman, Abdur 1 ; Liu, Liya 3 ; Ashraf, Jawad 1 ; Wei, Benxi 1 ; Liang, Qiufang 1 ; Raza, Husnain 4 ; Sun, Yufan 1 ; Zhong, Mingming 1 ; Wang, Junxia 1 ; Ma, Haile 1 ; Ren, Xiaofeng 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
2.Jiangsu Univ, Inst Food Phys Proc, Zhenjiang 212013, Jiangsu, Peoples R China
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
4.Univ Copenhagen, Fac Sci, Dept Food Sci, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
关键词： Starch; Ultrasonication (ULS); Multi-scale structure; In vitro digestibility; Resistant starch
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 317 卷
页码：
收录情况： SCI
摘要： The inherent properties of native starches impose limitations on their applicability in food contexts due to their susceptibility to processing conditions. Similarly, modifying starches is crucial for improving their functionality. The relationship between the structure and digestibility dynamics of starches remains a significant area of interest. Ultrasonication (ULS) is considered a potentially effective method for improving the structural properties and functionalities of starch-based foods; however, a complete understanding of the multi-scale structure-digestibility relationship of starch exposed to ULS remains unclear. The cutting-edge structural technologies opted for ULS-modified starches encompass small-angle X-ray scattering (SAXS), chromatographic techniques, scanning electron microscopy (SEM), and nuclear magnetic resonance (NMR). Additionally, the existing literature indicates that ULS promotes the breakdown of double helices, disrupts the amorphous structure, and modifies chain length, which increases susceptibility to gelatinization and eventually enhances the digestibility of starches in the human gastrointestinal tract. All the fundamental parameters employed to investigate the structure of starch particles are meticulously outlined, encompassing the morphological dimensions, structural interactions, and composition of starch particles, which have been enclosed and tabulated well in the present review. Moreover, the impact of ULS on the structural modification and enhancement of five different known types of resistant starches (RS1-5) are discussed. Furthermore, this study ultimately provides valuable insights into the influence of ULS on the comprehensive effect on digestibility, which are intricately associated with the nutritional value of starchy foods.
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