3种青香蕉粉经压热处理后的消化性与结构研究  

Effect of Autoclaving Treatment on the Digestion and Structure Properties of Flour from Three Different Banana Cultivars

作　　者：张思维 赵康云 王金梦 徐飞[1,3,4] 陈小爱 申铉日 张彦军[1,3,4] ZHANG Siwei;ZHAO Kangyun;WANG Jinmeng;XU Fei;CHEN Xiaoai;SHEN Xuanri;ZHANG Yanjun(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning,Hainan 571533,China;College of Food Science and Engineering,Hainan University,Haikou,Hainan 570228,China;National Center of Important Tropical Crops Engineering and Technology Research,Wanning,Hainan 571533,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning,Hainan 571533,China)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]海南大学食品科学与工程学院,海南海口570228 [3]国家重要热带作物工程技术研究中心,海南万宁571533 [4]海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533

出　　处：《热带作物学报》2023年第7期1468-1477,共10页Chinese Journal of Tropical Crops

基　　金：中央级公益性科研院所基本科研业务费专项(No.1630142022007);海南省重点研发计划项目(No.ZDYF2022SHFZ122)。

摘　　要：香蕉(Musa spp.)是全球消耗量最大的水果之一,因其味美香甜、营养丰富而广受喜爱,其食用方式以熟果鲜食为主。香蕉在成熟之前富含90%以上的抗性淀粉,有效利用青香蕉中的抗性淀粉可以显著提高香蕉种植产业附加值。此外,青香蕉在采收过程中易产生大量残次果,造成淀粉资源的严重浪费。本研究拟探究压热处理对不同品种青香蕉中抗性淀粉(resistant starch,RS)消化性能影响,选取天然青大蕉、粉蕉和贡蕉为原料,对压热处理前后的青香蕉粉采用扫描电子显微镜、动态光散射仪、快速糊化粘度测试仪、差示扫描量热仪、傅里叶变换近红外光谱、X-射线衍射分析等手段,探究其结构变化与消化性的关系。结果表明:经压热处理后,青香蕉粉中抗性淀粉含量由91.50%~93.33%(RS2型)下降至39.17%~44.63%(RS3型),扫描电镜结果显示,青香蕉粉中的颗粒完全糊化崩解,颗粒表面粗糙,粒径分布不一,形状不规则;直链淀粉含量由23.3%~28.3%增加至32.7%~37.0%;青香蕉粉的热稳定性和凝胶焓显著下降(P<0.05),峰值黏度和崩解值升高,糊化温度降低。经压热处理后青香蕉粉仍维持B型结晶结构,相对结晶度由28.98%~32.56%下降至20.66%~22.26%。经过压热处理的青香蕉粉与天然青香蕉粉相比,未产生新的化学键或官能团,短程有序性R1047/1022由1.031~1.166降低至1.016~1.122。研究结果表明,尽管经过压热处理后RS含量降低,但抗性淀粉由RS2转变为RS3,表明经过高压处理后抗性淀粉的稳定性显著提升。该研究可为热稳定性香蕉抗性淀粉的制备提供理论依据,有助于天然淀粉基材料的开发,对缓解香蕉产业中的产销矛盾具有重要意义。Banana(Musa spp.)is one of the most popular fruits in the world and is widely loved for its sweet taste and nutritious value,it is usually eaten after ripened.Bananas are rich in more than 90%resistant starch before they are un-ripe,and the effective use of resistant starch in green bananas can significantly increase the added value of the banana planting industry.In addition,green bananas are prone to producing a large number of defective fruits during the har-vesting process,resulting in a serious waste of starch resources.In order to study the effect of autoclaving treatment on the digestion and structure properties of flour,three different banana cultivars:Dajiao,Fenjiao,and Gongjiao were chosen.By using scanning electron microscopy,dynamic light scattering,rapid paste viscometer,differential scanning calorimetry,Fourier transform near infrared spectroscopy,and X-ray diffraction analysis.To investigate the relationship between the structural changes and digestion properties of the three green banana flours before and after an autoclaving treatment was applied to them.The content of resistant starch in green banana flour decreased from 91.50%-93.33%(RS2 type)to 39.17%-44.63%(RS3 type)after autoclaving treatment.The scanning electron microscope results showed that powder granules were completely pasted and disintegrated,with variable particle size distribution and irregular shape.The amylose starch content increased from 23.3%-28.3%to 32.7%-37.0%,so that the thermal stability and gel enthalpy of green banana flour were significantly decreased(P<0.05)while the peak viscosity and breakdown was in-creased.The relative crystallinity of the green banana flour decreased from 28.98%-32.56%to 20.66%-22.26%after the autoclaving treatment.Despite this,the B-type crystalline structure was still preserved after the treatment.The new chemical bonds or functional groups were not found after the autoclaving treatment compared with green banana flour,and the short-range order R1047/1022 was decreased from 1.031-1.166 to 1.016-

关 键 词：青香蕉粉 压热处理 抗性淀粉 淀粉消化 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]