能量缓释拟谷物淀粉微球的构建及食用品质分析  

Construction and Edible Quality Analysis of Energy Sustained-release Starch Microspheres Like Grain

作　　者：赵起越 王思宇 胡晓沛 郭凯 李拖平 李苏红[1] Zhao Qiyue;Wang Siyu;Hu Xiaopei;Guo Kai;Li Tuoping;Li Suhong(College of Food Science,Shenyang Agricultural University,Shenyang 110866)

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《中国食品学报》2022年第10期180-189,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：2020辽宁省教育厅服务地方项目(LSNFW202002);2020沈阳市科技局科技特派团项目(20-207-3-25)。

摘　　要：构建一种慢消化淀粉和抗性淀粉含量较高,且具有一定谷物品质特征的淀粉微球,即能量缓释拟谷物淀粉微球。探究不同添加量的海藻酸钠、结冷胶、壳聚糖与马铃薯淀粉,对所构建微球中慢消化淀粉含量的影响,并在此基础上,做响应面优化。结果表明,海藻酸钠浓度0.051 mol/L、结冷胶浓度0.047 mol/L及壳聚糖浓度0.014 mol/L时,制备的微球慢消化淀粉含量57.88%,而抗性淀粉含量较低。用月桂酸改性的马铃薯淀粉制备的微球,在具有高水平慢消化淀粉的同时,抗性淀粉含量大幅提高至31.49%。两种淀粉微球具有良好的吸水性和膨胀性,而微球的汤液pH值较低,汤液干物质量和碘蓝值也明显低于大米和小米。此外,微球具有与小米相似的质构特性,可作为拟谷物食品食用。In this study, a starch microsphere with high content of slowly digestible starch and resistant starch as well as certain grain quality characteristics was constructed, which called energy sustained-release starch microspheres like grain.The effects of different addition amounts of sodium alginate, gellan gum, chitosan and potato starch on the content of slowly digestible starch in the constructed microspheres were investigated, and on this basis, response surface optimization was conducted. The results showed that the content of slow digested starch was 57.88% when the concentration of sodium alginate, gellan gum and chitosan was 0.051, 0.047 mol/L and 0.014 mol/L, respectively, but the content of resistant starch was low. For the microspheres prepared with lauric acid modified potato starch, the slowly digestible starch content was maintained at a high level, while the resistant starch content was greatly increased to 31.49%. Water absorption and expansibility of both two starch microspheres were good, but the pH value of the soup was lower, and the dry matter content and iodine blue value of the soup were also significantly lower than those of rice and millet. In addition, the texture characteristics of the microspheres were similar to millet. The microspheres could be eaten as grain food.

关 键 词：能量缓释淀粉微球 慢消化淀粉 聚电解质复合物 蒸煮品质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]