高粱抗性糊精制备工艺的优化及其结构和体外消化特性研究  

Optimization of Preparation Process of Sorghum Resistant Dextrin and Its Structure and in Vitro Digestion Properties

作　　者：宋丽冉 严洪冬[2] 李良玉 刘伟[1] 曹龙奎[1,3] 曹荣安 潘旭琳[1] SONG Liran;YAN Hongdong;LI Liangyu;LIU Wei;CAO Longkui;CAO Rong'an;PAN Xulin(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Institute of Crop Resources,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农业科学院作物资源研究所,黑龙江哈尔滨150086 [3]国家杂粮工程技术研究中心,黑龙江大庆163319 [4]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2023年第19期262-266,267-271,共10页Science and Technology of Food Industry

基　　金：大庆市指导性科技计划项目(zd-2021-75)。

摘　　要：为探究酸热法制备高粱抗性糊精的最佳工艺,以高粱淀粉为原料,采用单因素及响应面试验优化制备工艺,并对其进行结构表征。结果表明:高粱抗性糊精的最佳制备工艺为盐酸添加量21%,热解温度188℃,热解时间84 min,在此条件下的抗性糊精含量为86.71%,色度为50.58;制得的抗性糊精呈现起伏不平、片层状的不规则结构,原有衍射峰完全被破坏,形成了重结晶峰,化学基团无明显变化且各官能团峰位与高粱淀粉特征峰相似,分子降解后抗性糊精的Mw为6.1×10^(3)g/mol,经糖苷键断裂及小分子重聚合反应后,抗性糊精同时拥有α和β两种首旋异构体,使得高粱抗性糊精具有良好的分子特性。此外,通过模拟体外消化实验结果显示其抗消化淀粉含量可达93.61%,表明其具有良好的抗消化特性。综上,利用酸热法制备的抗性糊精可以使高粱抗性糊精的分子量减小且抗消化能力更强,同时也为高粱抗性糊精的高效制备提供新的理论指导。In order to explore the best process of acid-heat preparation on sorghum resistant dextrin,the preparation process of sorghum starch was optimized by single factor and response surface experiment as well as its structural characterization was studied.The results showed that the optimum preparation process of sorghum resistant dextrin was hydrochloric acid addition of 21%,pyrolysis temperature of 188℃and pyrolysis time of 84 min.Under this condition,the content of resistant dextrin was 86.71%and the chroma was 50.58.The prepared resistant dextrin showed an undulating and lamellar irregular structure.The original diffraction peaks were completely destroyed and a recrystallization peak was formed.The chemical groups did not change significantly and the peaks of each functional group were similar to the characteristic peaks of sorghum starch.The Mw of resistant dextrin after molecular degradation was 6.1×10^(3)g/mol.After the glycosidic bond cleavage and small molecule repolymerization reaction,the resistant dextrins have bothαandβisomers,which indicated that the molecular properties was good.In addition,the results of simulated in vitro digestion experiment showed that the content of resistant starch could reach 93.61%,which indicated that it had good anti-digestion characteristics.In conclusion,the resistant dextrin prepared by acid-heat method could reduce the molecular weight of sorghum resistant dextrin and improve the digestibility.It also provides a new theoretical guidance for the efficient preparation of sorghum resistant dextrin.

关 键 词：高粱 抗性糊精 响应面优化 结构表征 体外消化特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]