山药淀粉与燕麦β-葡聚糖共混体系理化及消化性能研究  

Physicochemical and Digestive Properties of Yam Starch/Oat β-Glucan Blends

作　　者：周婧琦 黄琴 秦令祥 孙艳 刘延奇 ZHOU Jingqi;HUANG Qin;QIN Lingxiang;SUN Yan;LIU Yanqi(Luohe Vocational College of Food,Luohe 462300,China;School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Luohe Food Research Institute Co.,Ltd.,Luohe 462300,China)

机构地区：[1]漯河食品职业学院,河南漯河462300 [2]郑州轻工业大学食品与生物工程学院,河南郑州450002 [3]漯河市食品研究院有限公司,河南漯河462300

出　　处：《食品工业科技》2022年第18期114-121,共8页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(202102110302)。

摘　　要：为研究燕麦β-葡聚糖对山药淀粉的影响,采用快速粘度分析仪制备山药淀粉与燕麦β-葡聚糖共混体系,测定了共混体系的糊化性质、热特性、流变性和消化性能等。糊化特性分析表明,燕麦β-葡聚糖能够降低山药淀粉的黏度、回生值,抑制山药淀粉的短期回生。热特性结果表明,燕麦β-葡聚糖的加入使共混体系的糊化焓ΔH显著降低(P<0.05),最低值为7.34 J/g。红外谱图分析表明,山药淀粉与燕麦β-葡聚糖之间未发生共价结合,主要通过氢键作用。质构特性分析表明,燕麦β-葡聚糖的添加使共混体系凝胶结构变弱。静态流变学特性分析表明,燕麦β-葡聚糖的加入使共混体系的表观黏度降低;动态流变学特性分析表明,燕麦β-葡聚糖可显著降低山药淀粉的黏弹性。X射线衍射结果表明,凝胶作用改变了晶体类型,且相对结晶度从38.40%降至16.30%。此外,燕麦β-葡聚糖的加入,降低了共混体系的消化性,提高了抗性淀粉含量,最高值为49.24%。本研究可为开发燕麦β-葡聚糖/淀粉基食品提供理论依据。In order to study the effect of oat β-glucan on yam starch, the yam starch/oat β-glucan blends were prepared by rapid visco analyzer. The gelatinizing properties, thermal properties, rheological properties and digestive properties of the blends were investigated. The gelatinization analysis showed that oat β-glucan could reduce the viscosity and regeneration value of yam starch, and inhibit the short-term regeneration of yam starch. The results of thermal properties showed that the gelatinization enthalpy ΔH of blends was significantly decreased with the addition of oat β-glucan(P<0.05), and the lowest value was 7.34 J/g. Infrared spectrum analysis showed that yam starch and oat β-glucan had no covalent binding and mainly through hydrogen bond. The texture analysis showed that the addition of oat β-glucan weakened the gel structure of the blends. Static rheological properties analysis showed that the apparent viscosity of oat β-glucan decreased with the addition of oat β-glucan. Dynamic rheological analysis showed that oat β-glucan could significantly reduce the viscoelasticity of yam starch. X-ray diffraction results showed that the gelation changes the crystal type, and the relative crystallinity decreased from 38.40% to 16.30%. In addition, the addition of oat β-glucan decreased the digestibility of the blends and increased the content of resistant starch. The highest resistant starch content of samples was 49.24%. This study could provide theoretical basis for developing oat β-glucan/starch based food.

关 键 词：山药淀粉 燕麦Β-葡聚糖 共混体系 理化性质 消化性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]