小红栲抗性淀粉的理化功能特性  

Physicochemical and functional properties of resistant starch from Castanopsis carlesi

作　　者：谢涛[1] 唐雅璐 刘艳兰 李晓文 刘永乐 易翠平 XIE Tao;TANG Ya-lu;LIU Yan-lan;LI Xiao-wen;LIU Yong-le;YI Cui-ping(College of Chemical Engineering,Hunan Institute of Engineering,Xiangtan,Hunan 411104,China;School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China)

机构地区：[1]湖南工程学院化学化工学院,湖南湘潭411104 [2]长沙理工大学化学与食品工程学院,湖南长沙410114

出　　处：《食品与机械》2019年第11期47-51,共5页Food and Machinery

基　　金：湖南省重点研发计划（编号：2018NK2104)

摘　　要：以小红栲原淀粉(NS)为对照,研究了两种小红栲抗性淀粉(RS)的体外消化特性、结构特性、糊特性和益生特性。结果显示:与原淀粉对比,小红栲湿热处理抗性淀粉(HMT RS)与酸解-湿热处理抗性淀粉(AH-HMT RS)的RS含量显著增加,属于低血糖指数(pGI)食品配料。HMT RS与AH-HMT RS的晶体结构以B-型晶体占优且平均聚合度都降低,前者的微观结构呈规则片层结构,而后者的则呈小片层散乱堆积结构。HMT RS和AHHMT RS糊的峰值黏度、谷值黏度、冷却黏度、崩解值与回值均显著降低,特别是AH-HMT RS糊的峰值黏度、谷值黏度与冷却黏度均降至14mPa·s以下,两者都只能形成低强度凝胶。HMT RS和AH-HMT RS的起始糊化温度、峰值糊化温度、终止糊化温度和糊化温度范围都显著增加,糊化焓则显著减少。以HMT RS或AHHMT RS作为唯一碳源时,后者比前者对双歧杆菌、乳酸杆菌的增殖作用更强,丁酸产生也更多。Using native starch(NS)of Castanopsis carlesi as the control,the properties of two kinds of resistant starch(RS)were studied,including in vitro digestible,structural,paste and probiotic.Results:Compared with C.carlesi NS,both HMT RS(RS sample made by heat-moisture treatment)and AH-HMT RS(RS sample made by a combination of acid hydrolysis and heat-moisture treatments)were the low glycemic index food additives,their RS contents increased significantly.B-type crystal in either HMT RS or AH-HMT RS was dominated,and their average degree of polymerizations(DPs)reduced.As for microstructure,the former presented the rule layer structure,while the latter showed no rules of small layer structure.Whether HMT RS or AH-HMT RS paste can only form low strength gel because their hot viscosity(HV),low viscosity(LV),cold viscosity(CV),breakdown(BD)and setback(SB)decreased significantly,especially the HV,LV and CV value of AH-HMT RS dropped below14 mPa·s.The onset gelatinization temperature(TO),peak gelatinization temperature(TP),concluding gelatinization temperature(TC)and gelatinization temperature range(TC-TO)of HMT RS and AH-HMT RS increased markedly,but their gelatinization enthalpy(ΔH)observably reduced.When HMT RS or AH-HMT RS was used as the sole carbon source,the proliferation effects of the latter on bifidobacteria or Lactobacillus was stronger than that of the former,so did the butyric acid production.

关 键 词：小红栲 抗性淀粉 体外消化 结构特性 糊特性 益生特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]