2种A型淀粉的消化特性研究  

Study on the digestion properties of 2 A-type starches

作　　者：黎保莲 黄一帆 曹榆沛 刘熹 杨涛 方桂红[1,2] LI Bao-lian;HUANG Yi-fan;CAO Yu-pei;LIU Xi;YANG Tao;FANG Gui-hong(School of Public Health,Pharmaceutical Sciences,Traditional Chinese Medicine,Heinz Mehlhorn Academician Workstation,Hainan Medical University,Haikou 571199,Hainan,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,Guangdong,China)

机构地区：[1]海南医学院公共卫生学院,Heinz Mehlhorn院士工作站,药学院,中医学院,海南海口571199 [2]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《粮食与油脂》2024年第5期7-11,21,共6页Cereals & Oils

基　　金：海南省重点研发计划基金项目(ZDYF2019031)。

摘　　要：以牛大力淀粉(MSS)和海南红山兰米淀粉(RRS)为研究对象,采用体外模拟消化模型建立一阶消化动力学方程,并对消化后淀粉的微观结构进行表征。结果表明:MSS抗消化能力优于RRS。经体外消化后,牛大力消化淀粉(MSDS)中的直链淀粉含量减少4.95%,而海南红山兰米消化淀粉(RRDS)中的直链淀粉含量增加5.11%。在体外消化过程中,与原淀粉相比,MSDS和RRDS的短程有序结构比例逐渐增大,相对结晶度提高。Using Millettia speciosa Champ.starch(MSS)and Hainan Red Shanlan rice starch(RRS)as materials,the first-order kinetic equation were established by in vitro simulated digestion,and the microstructure of the digested starch was characterized.The results showed that MSS had better anti-digestive ability than RRS.After in vitro digestion,the content of amylose in Millettia speciosa Champ.digested starch(MSDS)decreased by 4.95%,while the content of amylose in Hainan Red Shanlan rice digested starch(RRDS)increased by 5.11%.During in vitro digestion,compared with native starch,the proportion of short-range ordered structure of MSDS and RRDS gradually increased,and the relative crystallinity was relatively improved.

关 键 词：牛大力淀粉 海南红山兰米淀粉 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]