High amylose maize starch is a natural maize starch with an amylose content exceeding 50% of the total starch.Due to its green and health benefits, as well as its wide range of industrial applications, it has attracted significant attention in recent years.The objective of this study was to investigate the effects of different emulsifiers on the structural characteristics, physicochemical properties, and in vitro starch digestibility of co-extruded high amylose maize starch composites.Emulsifiers (monoglycerides, soybean lecithin, and citric acid fatty acid glycerides) and high amylose maize starch were used for co-extrusion.The extrusion process disrupted the starch granules, resulting in the formation of amorphous flakes and incomplete granules, which enhanced the thermal stability of the composites.The co-extruded starch with emulsifiers exhibited a B+V-type crystalline structure.The composite extruded with monoglycerides formed the highest proportion of V-type structure, but this led to a looser starch structure, reduced short-range order, and lower double-helix content, resulting in higher resistant starch (RS) content but a faster digestion rate.In contrast, the composite extruded with soybean lecithin had a more compact starch structure, smaller molecular size variations, higher short-range order, and greater double-helix content, leading to a slower digestion rate.The digestion pattern of the co-extruded composites followed a combination of sequential and parallel modes.There was no significant difference in the RS content among the composites co-extruded with the three emulsifiers.The composite co-extruded with soybean lecithin and high amylose maize starch exhibited a flatter digestion curve throughout the process, facilitating slower glucose release and a lower estimated glycemic index (eGI), making it more suitable for low-GI foods.The findings of this study provide valuable insights for the further development of extruded starch products and low-GI foods.
LI Zekai
,
FAN Mingcong
,
LI Yan
,
WANG Li
,
QIAN Haifeng
. Effects of different emulsifiers on structure and digestibility of complexes extruded with high amylose maize starch[J]. Food and Fermentation Industries, 2026
, 52(2)
: 35
-43
.
DOI: 10.13995/j.cnki.11-1802/ts.042434
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