脱支和重结晶法制备抗性糊精的结构和功能特性分析  

Structural and Functional Characterization of Resistant Dextrins Prepared by Debranching and Recrystallization Methods

作　　者：徐美琪 李思漫 刘欣 欧月灵 罗舒雯 李琳[1] 陈旭 朱杰[1] XU Meiqi;LI Siman;LIU Xin;OU Yueling;LUO Shuwen;LI Lin;CHEN Xu;ZHU Jie(Engineering Research Center of Health Food Design&Nutrition Regulation,Dongguan Key Laboratory of Typical Food Precision Design,China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation,School of Life and Health Technology,Dongguan University of Technology,Dongguan 523808,China;College of Food Science,South China Agriculture University,Guangzhou 510642,China)

机构地区：[1]东莞理工学院生命健康与技术学院,中国轻工业健康食品开发与营养调控重点实验室,东莞市特色食品精准设计重点实验室,食品营养健康工程与智能化加工研究中心,广东东莞523808 [2]华南农业大学,食品学院,广东广州510642

出　　处：《食品工业科技》2024年第5期37-43,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(32202010);东莞市社会科技发展重点项目(20211800904672);东莞市特派员项目(20221800500272);东莞理工学院高层次人才(创新团队)科研启动项目(KCYCXPT2017007);广东省创新强校创新团队项目(2021KCXTD035)。

摘　　要：为探究脱支和重结晶法制备抗性糊精的结构和功能特性。以蜡质玉米和普通玉米淀粉为原料,采用脱支和重结晶法制备抗性糊精,对其形貌特征、结晶结构、热力学特性、官能团、糖苷键等变化进行表征,并探究其抗消化特性。结果表明:与原淀粉相比,两种抗性糊精热稳定性和溶解度显著增加(P<0.05),具有良好的色泽。两种抗性糊精形貌粗糙、呈不规则形状的小碎片聚集体。蜡质玉米抗性糊精呈典型的A型结晶结构,普通玉米抗性糊精呈典型的B型结晶结构。由核磁共振波谱和红外结果可知,抗性糊精在制备过程中糖苷键断裂重新聚合形成新的抗消化糖苷键,无新的官能团产生。两种抗性糊精的抗消化性能力增加,且普通玉米淀粉制备的抗性糊精的慢消化和抗消化性能力最强。综上所述,脱支和重结晶法能提高抗性糊精的抗消化能力,将为抗性糊精的绿色制备工艺进而实现产业化生产提供新的思路和理论指导。The purpose of this study was to investigate the structural and functional properties of resistant dextrins prepared by debranching and recrystallization.In this study,waxy maize and normal maize starches were used as raw materials to prepare resistant dextrins by debranching and recrystallization method.The morphological characteristics,crystalline structure,thermodynamic properties,functional groups and glycosidic bonds of the resistant dextrins were characterized,and their anti-digestive properties were explored.The results showed that compared with the native starch,the thermal stability and solubility of the two resistant dextrins were significantly increased(P<0.05),and had good color.The two resistant dextrins were rough in shape and showed small irregularly shaped fragmented aggregates.Waxy maize resistant dextrin showed a typical A-type crystalline structure and normal maize resistant dextrin showed a typical B-type crystalline structure.From the NMR spectra and infrared results,it could be seen that the glycosidic bonds of the resistant dextrins were broken and re-polymerized to form new anti-digestive glycosidic bonds during the preparation process,and there were no new functional groups generated.The anti-digestive ability of the two resistant dextrins increased,and the resistant dextrin prepared from normal maize starch had the strongest slowly digestible and anti-digestive ability.In conclusion,the debranching and recrystallization method can improve the anti-digestive ability of resistant dextrin,which will provide new ideas and theoretical guidance for the green preparation process of resistant dextrin and then realize the industrial production.

关 键 词：抗性糊精 脱支 重结晶 结构 功能特性 消化性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]