数字农科院2.0

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： Muhammad Awais;Muhammad Safiullah Virk;Abdur Rehman;Liya Liu;Jawad Ashraf;Benxi Wei;Qiufang Liang;Husnain Raza;Yufan Sun;Mingming Zhong;Junxia Wang;Haile Ma;Xiaofeng Ren

作者机构：

关键词： In vitro digestibility;Multi-scale structure;Resistant starch;Starch;Ultrasonication (ULS)

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2025 年 317 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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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