缓速消化小麦淀粉物化特征及其消化特性的研究  

Study on Physicochemical Properties and Digestion Characteristics of Wheat Starch Digested Slowly

作　　者：周中凯[1] 郑排云[1] 陈晓姗[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：《食品工业》2014年第9期177-180,共4页The Food Industry

基　　金：科技部中欧科研合作项目资助(SQ2013ZOA100001)

摘　　要：以小麦淀粉为原料,将其与壳聚糖经过干法热交联技术制得试验样品。交联反应导致淀粉颗粒的糊化程度显著性下降,与对照样相比,样品表面消化酶作用孔径减少,显示酶的消化方式也发生了改变。利用RVA、扫描电子显微镜以及体外消化等方法研究了该试验样品的物化性质及其消化特性。消化结果表明,在消化终点,试验淀粉样品消化率比原淀粉降低了12.84%,比对照样降低了18.53%,试验样品具有缓速消化淀粉的特征。Samples were prepared through the crosslinking between wheat starch and chitosan. Crosslinking led to the significant reduction of gelatinization of starch. Compare to the control, the size of the digestion holes on the surface of the samples decreased, indicating the changes of digestion behaviors. The physical and digestive properties of the tested starch were investigated through the RVA, scanning electron microscopy and the digestion system in vitro. The digestion results showed that the digestion degree was reduced by 12.84% and 18.53%, compared to the raw starch and the control, respectively. It is suggested that the new sample has a slow digestion character.

关 键 词：小麦淀粉 物化性质 消化特征 缓速消化 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]