抗性淀粉具有调节血糖水平和改善肠道环境作用.以青稞淀粉为原料,分别采用压热冷却循环法、酶解脱支法、压热冷却-多次湿热联合处理法、酶解脱支-多次湿热联合处理法制备青稞抗性淀粉.结果表明,压热冷却循环(酶解脱支)-湿热联合处理法制得的青稞抗性淀粉含量显著高于压热冷却循环法和酶解脱支法制得的青稞抗性淀粉(P＜0.05).不同处理方法降低了青稞淀粉相对结晶度和短程有序性,并使淀粉颗粒破裂.这些结构的变化改善了青稞淀粉的消化率、糊化特性和吸水性能,揭示了结构调控青稞抗性淀粉消化性、热力学特性方面的机制.该研究可为后续青稞抗性淀粉作为改良剂应用于米面制品奠定基础.
Resistant starch can regulate blood glucose levels and improve the intestinal environment.Using highland barley starch as raw material,highland barley resistant starch was prepared by hydrothermal cooling cycle method,enzymatic branching method,hydro-thermal cooling-multiple hygrothermal treatment method,and enzymatic branching-multiple hygrothermal treatment method.Results showed that the content of highland barley-resistant starch prepared by hydrothermal cooling cycle(enzymatic branching)-damp heat meth-od was significantly higher than that of highland barley-resistant starch prepared by hydrothermal cooling cycle method and enzymatic branching method(P＜0.05).The relative crystallinity and short-range order of highland barley starch were reduced by different prepara-tion methods.Besides,the starch granules were burst by different preparation methods.The structural changes improved the digestibility,gelatinization,and water absorption of highland barley starch,revealing the mechanism of the digestibility and thermodynamic properties of highland barley-resistant starch was regulated by structure.It is hoped that the study will provide a positive basis for the application of highland barley-resistant starch as an improver in rice flour products.
王则徐;周文菊;陈正行;张鑫;杜艳;涂兆鑫;李娟
江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡,214122青海华实科技投资管理有限公司,青海西宁,810016||青海华实青稞生物科技开发有限公司,青海西宁,810016江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡,214122||江苏省生物活性制品加工工程技术研究中心,江苏无锡,214122
青稞;抗性淀粉;结构特性;热力学特性;消化特性
highland barley;resistant starch;structural properties;thermodynamic properties;digestive characteristics
《食品与发酵工业》 2024 (001)
189-195 / 7
海南藏族自治州科技惠民计划项目(2022-KH05-C);西宁市科技局项目(2021-Y-11,2022-Y-08)
10.13995/j.cnki.11-1802/ts.033750
评论