化学交联改性对高链玉米淀粉体外大肠发酵特性的调控机制  

In Vitro Colonic Fermentation Characteristics of Chemically Crosslinked High-Amylose Maize Starches and Their Regulation Mechanism on Gut Microbiota

作　　者：刘峻恺 王绍康 顾志鹏 扶雄 黄强 张斌 LIU Junkai;WANG Shaokang;GU Zhipeng;FU Xiong;HUANG Qiang;ZHANG Bin(School of Food Science and Engineering,South China University of Technology,Guangzhou 510630,China;Sino-Singapore International Joint Research Institute,Guangzhou 510700,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510630 [2]中新国际联合研究院,广东广州510700

出　　处：《食品科学》2022年第24期174-181,共8页Food Science

基　　金：广东省自然科学基金面上项目(2021A1515011328);珠江人才计划项目(2017GC010229)。

摘　　要：以高链玉米淀粉为原料,分别使用三偏磷酸钠、三氯氧化磷、环氧氯丙烷3种化学交联剂制备不同交联度的交联淀粉。采用体外粪菌发酵模型和高通量测序技术评价不同化学交联度交联淀粉的体外大肠酵解特性。结果表明,不同种类交联淀粉的发酵速率均能随交联剂用量的增加而降低,同时,3种交联淀粉均提高了有益菌Roseburia、Ruminococcus的相对丰度。但相比于三偏磷酸钠和三氯氧化磷交联淀粉,环氧氯丙烷交联淀粉抑制体外发酵速率的效果更为明显,同时能够更多地促进丁酸生成。In this study,we used high-amylose maize starch as the raw material to prepare chemically crosslinked starches with different crosslinking degrees employing sodium trimetaphosphate(STMP),phosphorus trichloride oxide(POCl3) or epichlorohydrin(EOH) as the crosslinker.The in vitro fermentation characteristics of the crosslinked starches with fecal microorganisms were investigated and the effect of the crosslinked starches on the intestinal microbiota in vitro was evaluated.Results showed that the fermentation rate of the crosslinked starches decreased with increasing amount of crosslinker used.All these crosslinked starches increased the relative abundance of beneficial bacteria including Roseburia and Ruminococcus.Compared to STMP and POCl3,EOH crosslinking more effectively inhibited the fermentation rate of starch,and promoted butyric acid production.

关 键 词：交联淀粉 交联度 体外发酵 丁酸 肠道菌群 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]