蒸煮条件下马铃薯淀粉与大豆肽的相互作用及其产物结构特性的探究  

Investigation of the interaction between potato starch and soybean peptide under cooking conditions and the structural properties of their products

作　　者：罗明昌 吴乐萍 王一竹 张友姿 曾怡 朱宝燕 张福荣 陈旭 LUO Ming-Chang;WU Le-Ping;WANG Yi-Zhu;ZHANG You-Zi;ZENG Yi;ZHU Bao-Yan;ZHANG Fu-Rong;CHEN Xu(Dongguan Dongmei Food Co.,Ltd.,Dongguan 523279,China;Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry,Engineering Research Center of Health Food Design&Nutrition Regulation,School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan 523808,China)

机构地区：[1]东莞东美食品有限公司,东莞523279 [2]东莞理工学院化学工程与能源技术学院,食品营养健康工程与智能化加工研究中心,中国轻工业健康食品开发与营养调控重点实验室,东莞523808

出　　处：《食品安全质量检测学报》2022年第5期1391-1398,共8页Journal of Food Safety and Quality

基　　金：广东省自然科学基金面上项目(2020A1515011341);东莞理工学院高层次人才(创新团队)科研启动项目(KCYCXPT2017007);广东省创新强校工程创新团队项目(2021KCXTD035);2021年东莞市社会科技发展重点项目(20211800904672)。

摘　　要：目的探讨在蒸煮条件下马铃薯淀粉(potato starch,PS)和大豆肽(soybean peptide,SPT)复合物的相互作用及其对淀粉消化性的影响机制。方法通过在模拟热加工条件下制备成马铃薯淀粉-大豆肽复合物(potato starch-soybean peptide,PS-SPT)。采用现代分析仪器对PS-SPT的形貌特征、结构特性、功能特性和消化特性进行探究。结果SPT使淀粉起糊温度升高,峰值粘度、崩解值和回生值均降低。在模拟热加工条件下SPT的加入能促进淀粉分子重排形成局部有序聚集体,使无序化结构向有序化结构转变,从而增加了淀粉聚集体的致密性。SPT的加入会降低快消化淀粉(rapidly digestible starch,RDS)的含量,增加慢消化淀粉(slowly digestible starch,SDS)及抗性淀粉(resistant starch,RS)的含量。SPT的分子量对淀粉的形貌特征、结构特性、功能特性和消化特性影响不大。结论研究结果可以提高人们对食品多组分间相互作用的认识,为构建含SDS和RS的新型低餐后血糖生成指数(glycemic index,GI)食品的加工方法提供重要的理论指导。Objective To study the interaction between potato starch(PS)and soybean peptide(SPT)under cooking conditions and its influence mechanism on starch digestibility.Methods The potato starch-soybean peptide complex(PS-SPT)was prepared under simulated thermal processing conditions.The morphological characteristics,structural characteristics,functional characteristics and digestive characteristics of PS-SPT were investigated by modern analytical instruments.Results SPT increased the starch gelatinization temperature and decreased the peak viscosity,disintegration value and retrogradation value.Under the simulated thermal processing conditions,the addition of SPT could promote the starch molecular rearrangement to form locally ordered aggregates,and make the disordered structure change to the ordered structure,thus increasing the compactness of starch aggregates.The addition of SPT would decrease the content of rapidly digestible starch(RDS)and increase the content of slowly digestible starch(SDS)and resistant starch(RS).The molecular weight of soybean peptide had little effect on the morphological,structural,functional and digestive properties of starch.Conclusion The research results can improve people’s understanding of the interaction between food components,and provide important theoretical guidance for constructing the processing method of new low postprandial glycemic index(GI)food containing SDS and RS.

关 键 词：马铃薯淀粉 大豆肽 构效关系 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]