体外消化对超声-高压处理的豌豆抗性淀粉的结构和理化特性的影响  

Variations in structural and physicochemical properties of ultrasonic-autoclaved pea resistant starch during in vitro digestion

作　　者：周定婷 马蓁[1] 许江彬 崔文欣 胡新中[1] ZHOU Dingting;MA Zhen;XU Jiangbin;CUI Wenxin;HU Xinzhong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院

出　　处：《食品与发酵工业》2019年第11期85-90,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31501405);中央高校基本科研业务费专项资金资助(GK201702012);陕西师范大学青年学术带头人及学术骨干资助计划项目(18QNGG010)

摘　　要：为了探究改性淀粉在消化过程中结构的变化规律及消化机理,将超声-高压处理制备的豌豆抗性淀粉(resistant starch: RSⅢ)模拟体外消化不同时间,通过扫描电镜、傅里叶红外变换光谱、差式扫描量热仪、X-射线衍射等观察消化时间对RSⅢ结构和理化性质的影响。结果表明:经不同消化时间消化后,抗性淀粉晶型由B+V型转变为B型,抗性淀粉的相对结晶度、分子有序度、胆汁酸结合能力及冻融稳定性都随消化时间的增长而升高,而透光率则正好相反;淀粉形貌由原来表面相对平滑的多面体小颗粒状变为表面有孔状及脊状的块状结构。结果表明,改性淀粉的消化能力可能主要取决于加工对淀粉在特定结晶区所形成的新聚集态的结构特征影响。In order to study the mechanisms and structural transformations of modified starches during digestion,variations in structural and physicochemical properties of ultrasonic-autoclaved pea resistant starch (RSⅢ) during in vitro digestion for different time were characterized. It was found that the crystal type of RSⅢ transformed from a B+V type to a B type. Moreover,its crystallinity (6.47%-13.85%),molecular degree of order (1.020-1.106),bile acid binding ability,and the freeze-thaw stability gradually increased with increasing digestion time. However,its light transmittance observation showed opposite. Furthermore,its original relatively smooth polyhedron surface was replaced by some porous and ridged block structures after subjecting to in vitro digestion. The results indicated that the digestibility of RSⅢ predominantly depended on the effects of processing on the structural characteristics of the newly formed aggregates within the specific crystalline regions of starch granules. This study lays a theoretical basis for clarifying the digestive mechanisms of modified starches and also provides a guidance for healthy and nutritional diets.

关 键 词：豌豆淀粉 超声高压联用 体外消化 理化性质 结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]