糊化和凝沉玉米淀粉的消化性能  

Digestibility of Gelatinized and Retrogradated Corn Starch

作　　者：高群玉[1] 李佳佳[1] 李云云[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2012年第5期121-126,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省教育部产学研结合项目(2009B090300274);中小企业创新基金资助项目(10C26216305366)

摘　　要：以4种不同直链淀粉含量的玉米淀粉为研究对象,利用Brabender黏度仪与差示扫描量热仪(DSC)对淀粉糊性质与热力学性质进行了表征;考察了糊化及糊化后4℃条件下保藏24h两种处理方式对玉米淀粉消化性能的影响,分析了直链淀粉含量与玉米淀粉消化性能的关系.结果表明:直链淀粉含量对淀粉的峰值黏度、消减值、DSC糊化温度影响显著;在in-vitro消化模型中,4种玉米淀粉经两种方式处理后产生的消化产物总量以及消化速度均随着直链淀粉含量的升高而降低;4℃条件下保藏24h处理后,凝沉淀粉消化产物总量与消化速度均低于糊化淀粉,且降低程度与直链淀粉含量有关.In this paper,the pasting and thermodynamic properties of four kinds of corn starch with different amylose contents were investigated by using a Brabender viscometer and a differential scanning calorimeter.Then,after being gelatinized only or with an additional storage at 4 ℃ for 24 h,the starch was tested to reveal the effects of diffe-rent treatment modes on the digestibility.Moreover,the correlation between the amylose content and the digestibi-lity was analyzed.The results show that the amylose content greatly influences the peak viscosity,setback viscosity,DSC gelatinization temperature of the starch,that both the digestion products and the digestion rate of the starch with different treatments in the in-vitro digestion model decrease with the increase of amylose content,and that,as compared with the gelatinized starch,the retrogradated starch stored at 4 ℃ for 24 h is of less digestion products and lower digestion rate,with the decrement being related to the amylose content.

关 键 词：玉米淀粉 消化性能 直链淀粉含量 糊化 凝沉 脂类复合物 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]