不同酿造过程中醪糟淀粉的结构与消化性能的变化  

Digestibility and Structural Changes of Vinasse Starches with Different Fermentation

作　　者：黄霭珺 周苏斌 吴洁仪 刘柯萱 叶盛英[1] 司徒文贝 Huang Aijun;Zhou Subin;Wu Jieyi;Liu Kexuan;Ye Shengying;Situ Wenbei(College of Food Science,South China Agricultural University,Guangzhou 510640)

机构地区：[1]华南农业大学食品学院,广州510640

出　　处：《中国粮油学报》2022年第7期142-149,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31601422),广州市科技计划项目珠江新星专题(201806010184),华南农业大学2020年度省级立项大学生创新创业训练项目(S202010564063)。

摘　　要：为探讨醪糟淀粉的分子结构与消化性能关系,通过控制糯米原料用量,得到不同的醪糟淀粉。在糯米原料适量的情况下,酿造后的醪糟淀粉表面有一定的破损,但其A型结晶结构保持不变,同时淀粉颗粒内部的紧密程度有所提升。此外,醪糟淀粉分子量及分子半径缓慢下降,形成带有一定支叉结构的淀粉链段。在消化性能上,部分醪糟经蒸煮后模拟人体消化,约有37.86%的淀粉在消化20 min后消化,在20~120 min之间有34.56%淀粉消化,其葡萄糖释放速度适中,作用类似于慢消化淀粉,对控制人体血糖水平等有重要意义。所以,对醪糟酿造过程进行控制,调控醪糟淀粉分子结构,可影响其消化性和营养价值。To investigate the digestibility and structural of vinasse starches,different vinasse starches were prepared by controlling the usage of waxy rice in vinasse fermentation in this study.After fermenting,the surface of vinasse starch was destroyed,but its A-type crystal structure was unchanged,and the internal compactness of starch particles was enhanced.Moreover,the molecular weight and molecular radius of vinasses starch decreased slowly,resulting in the formation of starch chains with small branch.In the analysis of digestibility,some vinasses were digested in simulated human digestive tract after cooking,which had 37.86%digestion in the first 20 min and 34.56%digestion at the range of 20~120 minutes.With the medium rate of glucose releasing,the vinasse was classified as the slowly digested starch,which wasof great significance to control the level of blood glucose in human body.With these results,controlled by the fermentation preparation press,the molecular structure of starch was adjusted to improve its digestibility and nutritional value.

关 键 词：淀粉消化特性 醪糟酿造 醪糟淀粉 淀粉结晶结构 淀粉层状结构 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]