压热-冷却循环工艺对淀粉理化特性及消化动力学的影响  

The Effect of Autoclaving-cooling Treatment on Physicochemical Properties and Digestion Kinetics of Starch

作　　者：唐晓婷[1] 刘骞[1] 孔保华[1] 韩建春[1,2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江省大豆技术开发研究中心,哈尔滨150028

出　　处：《中国食品学报》2016年第4期113-121,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"863"计划项目(2013AA102208-2)

摘　　要：以高直链玉米淀粉和普通玉米淀粉为原料,采用压热-冷却循环工艺分别制备糊化淀粉、老化淀粉及抗性淀粉,测定各淀粉样品的理化指标及消化动力学。研究结果表明,由普通玉米淀粉经过压热处理制备的糊化淀粉和老化淀粉具有最佳的溶胀度和冻融稳定性(P<0.05);老化普通玉米淀粉和老化高直链玉米淀粉中的慢消化淀粉含量显著增加(P<0.05);消化动力学分析表明抗性淀粉样品中的RS含量与平衡浓度、水解指数、血糖指数呈负相关,SDS在不影响平衡浓度的情况下,能够缓慢持续释放能量。压热循环处理不仅能够显著改变淀粉的理化性质,而且改性处理后的老化淀粉和抗性淀粉能够作为脂肪模拟物得以广泛应用。This study mainly investigated physicochemical properties and digestion kinetics of gelatinized, retrograded, resistant starch prepared from maize, high-amylose maize starch through autoclaving-cooling treatment. The results revealed that the gelatinized starch and retrograded starch samples prepared from maize starch have better solubility,swelling power and freeze-thaw stability than the others（P〈0.05）, The level of slowly digestible starch（SDS） in retrograded starch prepared from maize starch and high-amylose maize starch were significantly increased（P〈0.05）, Meanwhile, digestion kinetics analysis showed that equilibrium concentration, hydrolysis index, glycemic index decreased as the resistant starch（RS） content of starch samples increased. SDS could be slowly release the energy, however, not affect equilibrium concentrations. The results indicate that the autoclaving-cooling treatment can significantly change the physicochemical properties of starch, and the retrograded, RS could be widely used as fat mimetics.

关 键 词：压热处理 慢消化淀粉 抗性淀粉 消化动力学 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]