葡萄籽原花色素对马铃薯馒头中淀粉消化特性的影响  

Effect of Grape Seed Proanthocyanidins on Starch Digestible Properties in Potato Steamed Bread

作　　者：张子睿 田金虎[1,2,3,4] 张惠玲 叶兴乾 陈士国[1,2,3,4] Zhang Zirui;Tian Jinhu;Zhang Huiling;Ye Xingqian;Chen Shiguo(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;National-local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Hangzhou 310058;Zhejiang Key Laboratory for Agro-food Processing,Hangzhou 310058;Zhejiang Engineering Laboratory of Food Technology and Equipment,Hangzhou 310058;Ningxia Key Laboratory for Food Microbial-applications Technology and Safety Control,Yinchuan 750000)

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]智能食品加工技术与装备国家地方联合工程实验室,杭州310058 [3]浙江省农产品加工技术研究重点实验室,杭州310058 [4]浙江省食品加工技术与装备工程实验室,杭州310058 [5]宁夏食品微生物应用技术与安全控制重点实验室,银川750000

出　　处：《中国食品学报》2021年第7期234-240,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁夏自治区重点研发计划项目(2017BY073)。

摘　　要：向马铃薯馒头中添加不同比例的葡萄籽原花色素(GSP),通过体外静态胃肠模拟消化研究馒头中淀粉的消化特性,并通过快速粘度分析(RVA)、X-射线衍射(XRD)和傅里叶变换红外光谱(FTIR)等探究GSP抑制馒头中淀粉消化的机理。结果表明:GSP能显著降低马铃薯馒头中快消化淀粉含量,提高其慢消化淀粉及抗性淀粉含量。FTIR和XRD结果说明:GSP可能以氢键等非共价作用力与马铃薯馒头中的淀粉结合。另外,GSP可显著增加马铃薯馒头混合粉糊化后的黏度,是一种可用于降低马铃薯馒头淀粉消化速率的潜在功能型添加剂。Grape seed proanthocyanidins(GSP)were added to potato steamed bread in different proportions.The digestible properties of starch in potato steamed bread were studied by in vitro simulated digestion.Rapid viscosity analysis,X-ray diffraction and Fourier transform infrared spectroscopy were used to explore the mechanism of GSP inhibiting starch digestion properties in potato steamed bread.Results showed that GSP could significantly reduce the content of rapidly digestible starch and increase the content of slowly digestible starch and resistant starch.FTIR and XRD showed that GSP might bind with starch in potato steamed bread by non-covalent forces such as hydrogen bonding.In addition,GSP significantly increased the viscosity of potato steamed bread powder,which may promote the stability of steamed bread's structure.GSP is a potential functional additive that could be used to reduce the digestibility of starch in potato steamed bread.

关 键 词：馒头 葡萄籽原花色素 体外模拟消化 快速黏度分析 抗性淀粉 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]