重复韧化对普通玉米淀粉消化、理化性质和结构特性的影响  

Effects of Repeated Annealing Treatments on in vitro Digestibility,Physicochemical,and Structural Properties of Normal Cornstarch

作　　者：王雨生[1,2] 尚梦珊 陈海华 Wang Yusheng;Shang Mengshan;Chen Haihua(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;Editorial Department of Journal of Qingdao Agricultural University,Qingdao 266109;Barthust Future Agricultural Technology Institute,Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]青岛农业大学学报编辑部,青岛266109 [3]青岛农业大学巴瑟斯未来农业科技学院,青岛266109

出　　处：《中国粮油学报》2022年第7期77-84,共8页Journal of the Chinese Cereals and Oils Association

基　　金：山东省自然科学基金项目(ZR2016CM17),山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20130825),国家级大学生创新创业训练教育项目(NUTP-201710435066)。

摘　　要：通过体外消化、快速黏度分析、X射线衍射、傅里叶红外光谱、扫描电子显微镜观察等方法,探究重复韧化处理(55℃,24 h)1~3次对普通玉米淀粉消化、糊化性质及淀粉颗粒结构等的影响。结果表明,重复韧化3次可以降低普通玉米淀粉的膨胀力、快速消化淀粉和慢速消化淀粉含量,降低衰减值和回生值,提高抗性淀粉含量和凝胶硬度,相对结晶度增加4.1%,糊化温度升高2.3℃,淀粉颗粒微观表面的孔洞和缝隙增多,但没有破坏结晶结构。重复韧化处理通过促进淀粉分子链间的相互作用,使淀粉易于形成完美晶体结构,提高淀粉颗粒的热稳定性。Normal cornstarch(NCS)was modified by repeated annealing treatment(RANN)at 55℃for 24 hours and repeated for 1~3 cycles.The effects of RANN on the in vitro digestibility,pasting properties and granular structures of the starch were investigated by in vitro digestion measurement,rapid visco analysis,X-Ray diffraction analysis,Fourier transform infrared analysis,and scanning electron microscope observation.When the RANN cycle times were 3,the swelling power,the contents of rapid digested starch(RDS)and slowly digested starch(SDS),breakdown and setback values of the starch were decreased,while the content of resistant starch(RS)and gel hardness were increased.The relative crystallinity and pasting temperature increased by 4.1%and 2.3℃,respectively.Increasing the RANN cycle time increased the holes and cavities on the surface of starch granules,while did not alter or destroy the crystalline pattern and crystalline structure.RANN could facilitate the interactions among starch molecular chains and cause the starch crystals more perfect.RANN also could increase the thermal stability of starch granules.

关 键 词：重复韧化 玉米淀粉 消化 结晶结构 物化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]