直链淀粉聚合度对无籽面包果淀粉三元复合物体外一阶消化动力学的影响  

Effect of Degree of Polymerization of Amylose on in Vitro First-Order Digestion Kinetics of Ternary Complexes of Seedless Breadfruit Starch,Lauric Acid andβ-Lactoglobulin

作　　者：李博 张彦军[2] 赵媛[1] 黄崇杏[1] LI Bo;ZHANG Yanjun;ZHAO Yuan;HUANG Chongxing(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning 571533,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]中国热带农业科学院香料饮料研究所,海南万宁571533

出　　处：《食品科学》2023年第20期8-19,共12页Food Science

基　　金：国家自然科学基金地区科学基金项目(32260591);广西自然科学基金重点项目(2019GXNSFDA245036)。

摘　　要：为研究直链淀粉聚合度对其三元复合物消化特征影响的机理,将5种不同聚合度的面包果直链淀粉与聚合度最高的支链淀粉混合,并与月桂酸和β-乳球蛋白进行复合,制备三元复合物。采用三联高效体积排阻色谱、X射线衍射、小角X射线散射、差示量热扫描、原子力显微镜、傅里叶变换红外光谱表征样品超分子结构和消化动力学。结果表明:复合物均呈现出明显的复合特征峰、V型结晶、棒状分子构型。随着直链淀粉聚合度增加,复合指数(68.81%~83.55%)、结晶度(21.10%~28.35%)、短程有序性(0.44~0.63)、分子质量(2.90×10^(6)~8.02×10^(6) Da)、分子密度(3.50~23.07 g/(mol·nm^(3)))、凝胶化温度(98.52~103.71℃)、凝胶化焓(13.95~18.73 J/g)、二阶段动力学速率常数(1.00×10^(-2)~2.92×10^(-2) min^(-1))增加,半晶片层厚度(3.20~4.82 nm)、质量结构分形维数(1.28~1.81)、微晶单元特征长度(6.33~7.01Å)、回旋半径(70.31~93.94 nm)、纳米表层“止水塞”尺寸(7.05~15.03 nm)减小,导致体外血糖生成指数(78.83~85.71)降低。统计分析验证结果表明,面包果直链淀粉聚合度极显著影响三元复合物多尺度超结构,进而改变其消化动力学。本研究结果可为淀粉基多组分食品的工业化生产提供新的理论指导。Objective:This study aimed to investigate the influence of degree of polymerization of amylose on the digestibility characteristics of its ternary complexes.Methods:Ternary complexes of seedless breadfruit starch,prepared by separately mixing amyloses extracted from five cultivars(GJS,FSS,SMS,SS and CS)with amylopectin extracted from GJS,having the highest degree of polymerization among amylopectins from these cultviars,at a 1:1 ratio were prepared with lauric acid(LA)andβ-lactoglobulin(β-LG)and characterized for supramolecular structure and digestion kinetics by high-performance size-exclusion chromatography(HPSEC),X-ray diffraction(XRD),small-angle X-ray scattering(SAXS),differential scanning calorimetry(DSC),atomic force microscopy(AFM),and Fourier transform infrared(FTIR)spectroscopy.All five complex samples displayed obvious characteristic peaks of ternary complexes,V-type crystalline structure and rodlike molecular configuration.As the degree of polymerization of amylose increased,the complexing index(CI)(from 68.81%to 83.55%),relative crystallinity(from 21.10%to 28.35%),short-range order(from 0.44 to 0.63),molecular mass(from 2.90×10^(6) to 8.02×10^(6) Da),molecular density index(from 3.50 to 23.07 g/(mol·nm^(3)),gelation temperature(from 98.52 to 103.71℃),and gelation enthalpy(from 13.95 to 18.73 J/g),second-order kinetic rate constant(from 1.00×10^(-2) to 2.92×10^(-2) min^(-1))increased,while the semicrystalline lamellae thickness(from 3.20 to 4.82 nm),mass fractal dimension(from 1.28 to 1.81),characteristic length of crystallite unit(from 6.33 to 7.01Å),radius of gyration(from 70.31 to 93.94 nm),and nanosurface“blocklet”size(from 7.05 to 15.03 nm)dropped,which led to a decrease of in vitro glycemic index(from 78.83 to 85.71).Statistical analysis showed that the degree of polymerization of amylose could remarkably affect the multiscale superstructure of the ternary complexes,which in turn could change its digestion kinetics.The results provide new theoretical guidance for the production of

关 键 词：直链淀粉聚合度 三元复合物 斜率对数模式消化动力学 多尺度超分子结构 统计学分析 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]