大米淀粉-多酚复合物在不同条件下的释放特性分析  

Release Characteristics of Rice Starch-polyphenol Complex under Different Conditions

作　　者：许敏 韩雪琴 陈天鸽 Sher Ali Khan 李泳娴 徐巨才 毛银光 干雨泽 黄立新[3] 刘磊 XU Min;HAN Xueqin;CHEN Tiange;Sher Ali Khan;LI Yongxian;XU Jucai;MAO Yinguang;GAN Yuze;HUANG Lixin;LIU Lei(School of Biotechnology and Health Sciences,Wuyi University,Jiangmen 529020,China;International Healthcare Innovation Institute(Jiangmen),Jiangmen 529040,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Agriculture Research Institute Tarnab Peshawar,Islamic Republic of Pakistan 24330;Guangdong Hamasaki Foods Co.Ltd.,Jiangmen 529020,China;Foshan Langxin Biotechnology Co.Ltd.,Foshan,528200,China)

机构地区：[1]五邑大学生物科技与大健康学院,广东江门529020 [2]江门市国际大健康创新研究院,广东江门529040 [3]华南理工大学食品科学与工程学院,广东广州510640 [4]Agriculture Research Institute Tarnab Peshawar,巴基斯坦24330 [5]广东滨崎食品有限公司,广东江门529020 [6]佛山市朗芯生物科技有限公司,广东佛山528200

出　　处：《现代食品科技》2024年第5期111-118,共8页Modern Food Science and Technology

基　　金：江门市基础与应用基础研究重点项目(2220002000277);省科技创新战略专项资金(“大专项+任务清单”)项目(江科[2023]72号);广东大学生科技创新培育专项资金资助项目(pdjh2024b379)。

摘　　要：该文研究了稻米中的主要单体酚(阿魏酸、没食子酸)与大米淀粉形成复合物后,多酚对α-淀粉酶和葡萄糖苷酶的活力的影响,以及复合物中多酚在不同条件下的释放特性。结果表明,在α-淀粉酶作用下,随着复合物中多酚含量从5%增加至20%,淀粉的水解率呈下降趋势(阿魏酸组由54%降至49.69%,没食子酸组由57.97%降至49.81%)。同样,在葡萄糖苷酶作用下,没食子酸的水解率显著降低(由65.72%降至57.13%)。对于消化特性,不同添加量(由5%增加至20%)的没食子酸的加入显著降低了RDS的含量(由80.76%降至64.62%),阿魏酸的SDS含量降低(由15.69%降至14.07%),RS含量显著增加(由11.26%增加至16.69%)。复合物中阿魏酸的释放量随着水溶液的温度(30~80℃)的升高增加了131.43%。随着pH值的增加(2~6),阿魏酸的释放量呈现先降后增的趋势,而没食子酸的释放量则呈现增加的趋势。在模拟胃肠消化实验中发现,阿魏酸在胃液中提前释放,而没食子酸(5%)在肠液中释放量减小(由2.19 mg降至1.56 mg)。该研究结果可为膳食多酚在淀粉基功能食品中的应用提供理论参考。After studying the formation of complexes between the main monomers of phenols(ferulic acid,gallic acid)in rice and rice starch,the effects of polyphenols on the acitivity ofα-amylase and glucosidase were investigated,as well as the release characteristics of polyphenols in the complex under different conditions.The results showed that under the action ofα-amylase,the hydrolysis rate of starch decreased with an increase of polyphenol content in the complex from 5%to 20%(ferulic acid group decreased from 54%to 49.69%,gallic acid group decreased from 57.97%to 49.81%).Similarly,under the action of glucosidase,the hydrolysis rate of gallic acid decreased significantly from 65.72%to 57.13%.Regarding digestion characteristics,the addition of gallic acid involving different addition amounts(from 5%to 20%)significantly reduced the content of RDS from 80.76%to 64.62%,the SDS content of ferulic acid decreased(from 15.69%to 14.07%),and the RS content increased significantly from 11.26%to 16.69%.The release of ferulic acid by the complex increased by 131.43%with an increase in temperature of the aqueous solution(30~80℃).With increased pH values(2~6),the release of ferulic acid exhibited a trend of first decreasing and then increasing,while the release of gallic acid displayed an increasing trend.In simulated gastrointestinal digestion experiments,it was found that ferulic acid was released in advance in gastric juice,while the release of gallic acid(5%)in intestinal juice decreased from 2.19 mg to 1.56 mg.These results provide a theoretical reference for the application of dietary polyphenols in starch-based functional foods.

关 键 词：大米淀粉 阿魏酸 没食子酸 释放特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]