海藻酸钠-高直链玉米淀粉-共轭亚油酸三元体系的消化性质  

Digestion Properties of Sodium Alginate-high Amylose Corn Starch-conjugated Linoleic Acid Ternary Complex

作　　者：赵阳[1] 陈海华[1] 王雨生[1,2] 黄娟[1] 尚梦珊 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《现代食品科技》2016年第1期100-105,110,共7页Modern Food Science and Technology

基　　金：山东省高等学校优秀中青年骨干教师国际合作培养项目(SD-20130875);2014年度国家级大学生创新创业训练计划项目(SRTP-201410435031)

摘　　要：探讨海藻酸钠-高直链玉米淀粉-共轭亚油酸三元体系(AG-HACS-CLA)的消化性质。采用水解度曲线法测定AG-HACS-CLA的体外消化特性,并利用X-射线衍射仪、傅里叶红外光谱分析仪对其结晶结构进行分析,探讨其消化特性和结晶结构的内在联系。结果表明,糊化前后的AG-HACS-CLA分别为低血糖指数食品和中血糖指数食品,其预测血糖指数(p GI)分别为47.06和58.27。AG-HACS-CLA的体外消化特性受其结晶类型和结晶度影响,其抗消化淀粉含量与微晶相有关。AG-HACS-CLA中,淀粉与共轭亚油酸络合后,形成有序度较高的V型结晶,使AG-HACS-CLA中微晶相比不添加共轭亚油酸的样品提高了3.5%。与具有B型结晶结构的天然高直链玉米淀粉相比,AG-HACS-CLA结构稳定,具有良好的抗消化性。海藻酸钠阻碍样品中分子间氢键的形成,导致AG-HACS-CLA的微晶相比不添加海藻酸钠的样品减少了7.1%,抗消化淀粉含量降低了20%左右。Digestion properties were investigated for sodium alginate-high amylose corn starch–conjugated linoleic acid ternary complex（AG-HACS-CLA）. The in vitro digestion properties of AG-HACS-CLA were measured by the hydrolysis curve method, the crystal structure of AG-HACS-CLA was determined by X-ray diffractometer and Fourier-transform infrared spectrometer analyses, and the relationship between the digestion properties and crystal structure of the complex were explored. The results showed that before gelatinization and pasting, AG-HACS-CLA was a low glycemic index food with a predicted glycemic index（p GI） of 47.06, while the gelatinized and pasted AG-HACS-CLA was a medium glycemic index food with a p GI of 58.27. The in vitro digestion properties of AG-HACS-CLA were influenced by the type of crystal and degree of crystallization, and the resistant starch content of AG-HACS-CLA was related to the microcrystal phase. A V-type crystal with a high degree of order was formed after the complexation of starch with CLA, so that the proportion of the microcrystal phase in AG-HACS-CLA increased by 3.5%, compared to the sample without addition of CLA. Compared to the natural HACS, with a B-type crystal structure, AG-HACS-CLA exhibited better structural stability and greater resistance to digestion. AG prevented the formation of intermolecular hydrogen bonds in AG-HACS-CLA. The proportion of AG-HACS-CLA in the microcrystal phase was decreased by 7.1% and the content of resistant starch in AG-HACS-CLA was decreased by 20% compared to that of the sample without addition of AG.

关 键 词：海藻酸钠 高直链玉米淀粉 共轭亚油酸 抗消化淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]