冷冻球磨处理时间对糯米淀粉-β-葡聚糖复合物理化性质和消化性的影响  

Effect of Freezing Ball Milling Treatment Time on the Physicochemical Propertiesand Digestibility of Waxy Rice Starch-β-glucan Complexes

作　　者：余振宇 郝宗围 张强[1] 胡尧 韩嵊峻 肖亚庆 刘英男 刘抗 郑明明 周裔彬[1] Yu Zhenyu;Hao Zongwei;Zhang Qiang;Hu Yao;Han Shengjun;Xiao Yaqing;Liu Yingnan;Liu Kang;Zheng Mingming;Zhou Yibin(Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products,Food Processing Research Institute,State Key Laboratory of Tea Plant Biology and Utilization,College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230036)

机构地区：[1]安徽农业大学茶与食品科技学院、农业农村部江淮农产品精深加工与资源利用重点实验室、安徽省特色农产品高值化利用工程研究中心、食品加工研究院、茶树生物学与资源利用国家重点实验室,合肥230036

出　　处：《中国食品学报》2024年第4期141-150,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32172162);安徽省重点研究与开发计划项目(2023n06020038)。

摘　　要：以糯米淀粉(WRS)和燕麦-β-葡聚糖为原料(OBG),探究不同冷冻球磨处理时间制备的糯米淀粉-β-葡聚糖复合物的理化性质和消化性的影响,采用扫描电子显微镜、红外光谱仪、流变仪等仪器和模拟体外消化的方法,对所制备不同处理时间的复合物的理化性质和消化性进行表征和评价。结果表明,随着冷冻球磨时间的延长,其复合物颗粒表面变得粗糙,颗粒形状不规则,出现团聚、结块的现象。红外光谱结果表明:各吸收峰没有明显的变化,未形成新的化学键,冷冻球磨处理使OBG通过氢键作用镶嵌或附着与糯米淀粉结合。复合物的相对结晶度从29.72%降至8.62%,短程有序性也逐渐下降。同时,复合物的双螺旋结构含量降低,无定形区含量显著增加。随着冷冻球磨时间的延长,其峰值黏度和回生值分别从931.00,103.33 cP降至159.33,41.00 cP,稠度系数K、G′和G″值均下降,增强了体系的流动性和稳定性。在消化性方面,冷冻球磨制备的复合物比原糯米淀粉消化率低。当球磨时间为60 min,其复合物的抗性淀粉含量最高,为35.92%。本研究为淀粉加工和改性提供新的研究方法和技术手段。In this paper,the physicochemical properties and digestibility of waxy rice starch(WRS)and oat-β-glucan(OBG)complexes prepared at different freezing ball milling times were investigated,and the physical and chemical properties and digestibility of the complexes prepared at different processing times were characterized and evaluated by scanning electron microscopy,infrared spectroscopy,rheometry and simulated in vitro digestion.The results showed that with the increase of the freezing ball milling time,the surface of the complex particles became rougher and the shape of the particles became more irregular,with agglomeration and agglomeration.The infrared spectral results showed no significant changes in the individual absorption peaks and no new chemical bonds were formed.The freezing ball milling treatment caused the OBG to mosaic or attach to waxy rice starch through hydrogen bonding,and the relative crystallinity of the complex decreased from 29.72%to 8.62%,and the short-range orderliness also decreased gradually.At the same time,the content of the double helical structure of the complex decreased and the content of the amorphous region increased significantly.The peak viscosity and regeneration values decreased from 931.00,103.33 cP to 159.33,41.00 cP,respectively,with the increase of freezing ball milling time,and the values of consistency coefficients K,G′and G″decreased,enhancing the fluidity and stability of the system.In terms of digestibility,the complexes prepared by freezing ball milling were less digestible than the native waxy rice starch.When the ball milling time was 60 min,the maximum resistant starch content of their complexes reached 35.92%.This study provides new research methods and technical tools for starch processing and modification.

关 键 词：淀粉-β-葡聚糖复合物 冷冻球磨 理化性质 消化性 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]