湿热和韧化处理对荞麦淀粉结构及消化特性的影响  

Impact of Heat-Moisture and Annealing on Structure and Digestive Characteristics of Buckwheat Starch

作　　者：王嘉俊 郑瑜雪 刘慧燕 叶兴乾[2] 田金虎[2] 方海田[1] Wang Jiajun;Zheng Yuxue;Liu Huiyan;Ye Xingqian;Tian Jinhu;Fang Haitian(School of Food and Wine,Ningxia University,Ningxia Key Laboratory of Applied Technology and Safety Control of Food Microorganisms,Yinchuan 750021;Center for Food and Health Research,Zhejiang University,Hangzhou 310058)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏食品微生物应用技术与安全控制重点实验室,银川750021 [2]浙江大学食物与健康研究中心,杭州310058

出　　处：《中国粮油学报》2023年第9期98-105,共8页Journal of the Chinese Cereals and Oils Association

基　　金：宁夏自治区自然科学基金项目(2022AAC03021);宁夏大学贺兰山学者项目(030700002161);宁夏青年拔尖人才培养工程项目(022004000010)。

摘　　要：为研究湿热和韧化改性荞麦淀粉的消化机制,分别在体系水质量分数为15%、20%、25%、30%,温度为100℃的条件和料液比为1∶5,体系温度为30、40、50、60℃对荞麦淀粉进行湿热和韧化处理,测定了湿热和韧化处理前后荞麦淀粉的理化性质和消化特性。结果表明:湿热和韧化处理并未改变荞麦淀粉原有的A-型结晶结构,但淀粉的糊化焓显著降低,从7.96 J/g分别降低到6.68 J/g和2.77 J/g。微观结构表明,淀粉颗粒表面出现裂痕和凹陷。同时,经过湿热和韧化处理后的荞麦淀粉中慢消化淀粉(SDS)和抗性淀粉(RS)含量出现不同程度的改变,表现为湿热处理过程中SDS含量增加(HMT-25,HMT-30除外),RS含量减少,而韧化处理只有(ANN-50)提高了RS的含量,SDS含量也出现了增加(ANN-40,ANN-60除外)。荞麦淀粉可以通过湿热和韧化改变理化结构从而改变消化速率。In order to investigate the digestion mechanism of physical modified starch by heat-moisture and annealing,the buckwheat starch was treated at the moisture content of 15%,20%,25% and 30%,the temperature was 100 ℃,or the ratio of material to liquid was 1∶5,and the system temperature was 30,40,50,60 ℃,respectively.The physicochemical properties and digestive characteristics of buckwheat starch were determined before and after heat-moisture and annealing.The results indicated that the typical A-type crystal structure of buckwheat starch was not changed by heat-moisture treatment and annealing,but the gelatinization enthalpy of starch decreased significantly from 7.96 J/g to 6.68 J/g and 2.77 J/g,respectively.The microstructure analysis indicatedthat cracks and depressions on the surface of the starch granules were observed.Interestingly,the slow-digesting starch(SDS) and resistant starch(RS) content of buckwheat starch after heat-moisture and annealing indicated different degree of changes,as shown by the increase in SDS content during the moist heat treatment(except HMT-25,HMT-30) and the decrease in RS content,while the toughening treatment only(ANN-50) increased the content of RS,and the SDS content also showed an increase(except ANN-40,ANN-60).The physicochemical structure and the digestion rate of Buckwheat starch could be altered by heat-moisture and annealing.

关 键 词：湿热处理 韧化处理 荞麦淀粉 消化特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]