热诱导Desi鹰嘴豆细胞中淀粉结构及体外消化性的变化  

Changes of Structure and in Vitro Digestion Properties of Starches in Desi Chickpea Cells Induced by Thermal Treatment

作　　者：姚月月 邓媛元[2] 魏振承[2] 张雁[2] 唐小俊[2] 刘光 周鹏飞 赵志浩 刘莹[1,3] 李萍 YAO Yueyue;DENG Yuanyuan;WEI Zhencheng;ZHANG Yan;TANG Xiaojun;LIU Guang;ZHOU Pengfei;ZHAO Zhihao;LIU Ying;LI Ping(College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610 [3]天津科技大学省部共建食品营养与安全国家重点实验室,天津300457

出　　处：《食品工业科技》2023年第6期74-81,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金青年项目(32001691);广东省基础与应用基础研究粤穗联合项目(2020A1515110641);广东省财政厅专项(粤财农[2021]161号,粤财农[2021]170号);广东省特支计划(2019BT02N112);广东省现代农业产业共性关键技术研发创新团队项目(2022KJ117);科技创新战略专项资金(高水平农科院建设)(R2020PY-JX009,R2019YJ-YB1001,R2021PY-QF007);广东省农业科技创新推广项目(粤财农[2021]170号)。

摘　　要：鹰嘴豆因其营养价值高,血糖生成指数低的特性,引起研究者的广泛关注。本研究以分离的Desi鹰嘴豆细胞为模拟鹰嘴豆全食品的模型,探究不同热加工处理下细胞内淀粉的结构及体外消化动力学的变化。结果表明,Desi鹰嘴豆细胞的抗热性较强,热处理后所有样品内淀粉的糊化均不彻底,存在一定的晶体结构。随着处理温度的升高,淀粉的糊化温度升高且焓值降低。100℃热处理的样品(100D,70D-100)未检测到明显的焓值变化(ΔH<1.0 J/g),而高压热处理的样品(Pre-D)却呈现两个吸热焓值变化。红外光谱和体外消化动力学结果显示,甲酯化程度低的细胞样品,其消化速率和消化程度相对较高。因此,相较于热加工后Desi鹰嘴豆细胞中残留的淀粉晶体结构,由加工过程引起的细胞壁完整性变化可能更大程度地影响其淀粉底物的体外消化特性。本研究为慢消化鹰嘴豆食品加工提供一定理论指导。Chickpeas have attracted wide attention of researchers owing to their high nutritional value and low glycemic index.In present study,intact cells isolated from Desi chickpeas were set as the whole chickpea food model to reveal the structure and in vitro digestion kinetics changes of starches in Desi chickpeas subjected to different thermal treatments.The results showed that starch granules in all cell samples were not fully gelatinizatized with certain amounts of relative crystallinity remained,indicating the strong resistance of cells to the thermal treatment.With the temperature of thermal treatment increased,the gelatinization temperature of starches in cell samples enhanced and the enthalpy value decreased.And no significant changes was observed for the enthalpy value of cell samples treated with 100℃including 100D and70D-100(ΔH<1.0 J/g),whereas two endothermic peaks were observed for the pressure-heated cell samples(Pre-D).The results of Fourier transform infrared spectroscopy and in vitro digestion kinetics showed that cell samples with lower methyl esterification degree exhibited relatively higher digestion rate and extent.This result indicated that the cell wall structural changes induced by different thermal processing would cause a remarkable impact on the enzyme susceptibility to starch substrates in cells when compared with the remained crystal structure of starches.This study would provide a theoretical basis for the processing of slowly digested chickpea foods.

关 键 词：Desi鹰嘴豆 热处理 细胞壁 淀粉结构 体外消化特性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]