压热处理对不同晶型淀粉结构及消化特性的影响  

Effects of High Temperature Autoclaving on Structure and Digestibility of Different Crystalline Starches

作　　者：柴子淇 徐恩波 郑瑜雪 孔祥礼 孙崇德[2] 刘东红[1] 叶兴乾[1,3,4] 田金虎 CHAI Ziqi;XU Enbo;ZHENG Yuxue;KONG Xiangli;SUN Chongde;LIU Donghong;YE Xingqian;TIAN Jinhu(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhongyuan Institute,Zhejiang University,Zhengzhou 450000,China;The Rural Development Academy,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]浙江大学农业与生物技术学院,浙江杭州310058 [3]浙江大学中原研究院,河南郑州450000 [4]浙江大学新农村发展研究院,浙江杭州310058

出　　处：《食品与生物技术学报》2022年第11期64-72,共9页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31901616);浙江省自然科学基金项目(LY22C200007)。

摘　　要：为了探究不同温度的压热处理对3种不同晶型(A型、B型、C型)淀粉颗粒结构和消化特性的影响,将玉米淀粉、马铃薯淀粉和豌豆淀粉在110、120、130℃压热条件下进行处理,并采用XRD、SEM、RVA、DSC和酶解等方式表征不同处理前后淀粉样品的理化性质和消化特性。结果表明,压热处理后淀粉的糊化特性显著改变,峰值黏度、回升值、最终黏度、崩解值降低,糊化温度升高。微观结构分析表明,压热处理过程中的水分和热能会使淀粉颗粒部分糊化,进而导致颗粒表面出现凹陷。压热处理后的马铃薯淀粉逐渐失去B型结晶的特征衍射峰,并显现出A型结晶的特征。与原豌豆淀粉相比,压热处理后的豌豆淀粉晶型有从C型转为A型的趋势,而玉米淀粉的衍射峰没有的明显变化。此外,压热处理后不同晶型淀粉中抗性淀粉的质量分数均显著升高(P<0.05)。作者系统揭示了压热处理后不同晶型淀粉结构及消化特性的变化规律,为后续利用压热法制备具有低消化率的淀粉基食品提供了理论支撑。To study the effect of different temperature of autoclaving on the granule structure and digestibility of starch with three different crystal forms(type A,type B,and type C)were investigated.Starch from corn,potato and pea were processed at 110℃,120℃,and 130℃,respectively,and their physicochemical properties and digestibility before and after treatment were characterized by XRD,SEM,RVA,DSC and enzymatic hydrolysis.Results indicated that the gelatinization characteristics of starch changed significantly after autoclaving.The peak viscosity,recovery value,final viscosity and disintegration value decreased,while the gelatinization temperature increased.Microstructural analysis showed that moisture and thermal energy during autoclaving resulted in partial gelatinization of starch granules,and subsequently resulting in surface cavity on the granules.After autoclaving,the potato starch gradually lost the characteristic diffr action peak of type B crystal,while that of type A crystal appeared.Compared with the original pea starch,the crystal form of pea starch after autoclaving tended to change from type C to type A,however,the diffraction peaks of corn starch insignificantly changed.In addition,the content of resistant starch in different crystalline starch after autoclaving significantly increased(P<0.05).This study systematically revealed the changes in the structure and digestibility of different crystalline starches after autoclaving,providing a theoretical basis for the subsequent preparation of starch-based foods with lower digestion.

关 键 词：压热处理 玉米淀粉 马铃薯淀粉 豌豆淀粉 理化性质 

分 类 号：TS234.1[轻工技术与工程—粮食、油脂及植物蛋白工程]