脂类乳化剂对糊化玉米淀粉消化特性与结构特征的影响  

Effects of lipid emulsifiers on digestion and structural characteristics of gelatinized corn starch

作　　者：孟祥河[1] 黄宝柱 聂小华[1] 余宁翔 陆元超 季坚 MENG Xianghe;HUANG Baozhu;NIE Xiaohua;YU Ningxiang;LU Yuanchao;JI Jian(College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《浙江工业大学学报》2023年第4期433-438,共6页Journal of Zhejiang University of Technology

基　　金：浙江省重点研发计划项目(2021C02013);杭州市科技发展计划项目(20212013B07);浙江省重点研发计划项目(2019C02069)。

摘　　要：采用不同种类的脂类乳化剂复合糊化玉米淀粉,通过考察淀粉组成(快消化淀粉RDS、慢消化淀粉SDS和抗性淀粉RS)、血糖生成指数、红外光谱、晶体结构以及热力学等指标的变化,探讨不同类型的脂类乳化剂对糊化玉米淀粉复合物消化特性与结构特征的影响。研究结果表明:糊化玉米淀粉与硬脂酸单甘酯二聚体复合后其SDS和RS质量分数较高,其次为吐温80、月桂酸单甘酯、硬脂酸单甘酯和硬脂酰乳酸钙;糊化玉米淀粉与硬脂酸单甘酯二聚体复合物的血糖生成指数为52.34,与天然玉米淀粉接近。红外光谱、X-射线衍射XRD和差示扫描量热DSC等证实了糊化玉米淀粉脂类乳化剂复合物晶体结构的形成,晶型呈V型结构,其中糊化玉米淀粉硬脂酸单甘脂二聚体的结晶度可达22.87%。上述结果均说明硬脂酸单甘脂二聚体可促使糊化玉米淀粉结构致密,延迟葡萄糖的释放。In this paper,the effects of various lipid emulsifiers on the digestive and structural characteristics of gelatinized corn starch complex were investigated,including their starch composition(RDS,SDS and RS),glycemic index,infrared spectrum,crystal structure and thermodynamics.The results showed that SDS and RS were higher when gelatinized corn starch was complexed with monoglyceride stearate dimer,followed by Tween 80,monoglyceride laurate,monoglyceride stearate and calcium stearyl lactate;the glycemic index using monoglyceride stearate dimer was 52.34,which was close to that of natural corn starch.The formation of V-shaped crystal structure of all the complexes was confirmed by using infrared spectroscopy,XRD and DSC confirmed,especially,the crystallinity of gelatinized corn starch-stearate monoglyceride dimer reached 22.87%.All the results suggest that monoglyceride stearate dimer can make the starch more compact and thus retard the release of glucose.

关 键 词：糊化玉米淀粉 脂类乳化剂 淀粉组成 血糖生成指数 晶型 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]