高直链淀粉消化前后结构变化与抗性淀粉结构剖析  

Changes of high amylose starch structure before and after digestion and resistant starch structural analysis

作　　者：周中凯[1] 张岩[1] 陈晓姗[1] 郑排云[1] 杨艳[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与油脂》2013年第12期14-18,共5页Cereals & Oils

摘　　要：该研究通过不同加热方式获得三种结构不同高直链淀粉,然后进行模拟人体小肠消化实验,分别采用SEM、XRD、SAXS和HPLC等分析手段对其消化前后的分子结构及形态变化进行分析。结果显示三种抗性淀粉(RS)内部结晶区与无定型区交错堆叠的方式不同。三种RS结构共同点是均含有高比例低分子量的直链淀粉及少量高分子量和中等分子量淀粉分子。UV/可见光扫描与切枝酶处理实验揭示了该低分子量直链淀粉具有分枝程度极低结构特征。Three high amylose starches with different structures were obtained by different heating processes, and then were digested through a simulating human small intestine digestion model. The changes in molecular structure and morphology before and after digestion were analyzed using SEM, XRD, SAXS and HPLC. The results showed that there are difference in the internal packing of crystalline and amorphous regions and the space size. The similarity in the structure of the three RS is that they all have large proportion of low molecules weight （ MW ） amylose with minor proportion of molecules with high and medium MW. UV/visible scanning spectrum and de-branching treatment revealed that low MW amylose has very low branching degree compared to the anylose molecules of medium MW.

关 键 词：淀粉 抗性淀粉 消化 分子结构 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]