大豆蛋白对不同晶型淀粉理化特性的影响  

Effects of Soybean Protein on Physicochemical Properties of Different Crystalline Starch

作　　者：魏宇君 肖华西[1] 林亲录[1] 李乐 杨文杰 Wei Yujun;Xiao Huaxi;Lin Qinlu;Li Le;Yang Wenjie(Central South University of Forestry and Technology,Changsha 410000)

机构地区：[1]中南林业科技大学,长沙410000

出　　处：《中国食品学报》2024年第5期254-263,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省教育厅重点项目(20A532);食品安全监测与预警湖南省重点实验室开放基金项目(2021KFJJ01);湖南省科技创新平台与人才工程项目(2017TP1021)。

摘　　要：以3种晶型的淀粉即大米淀粉(A型)、马铃薯淀粉(B型)、豌豆淀粉(C型)为原料,探究大豆蛋白对不同晶型淀粉理化特性的影响。采用扫描电镜、傅里叶红外光谱仪、快速黏度分析仪和差示量热扫描仪、模拟体外消化等手段分析处理前、后淀粉的结构、功能及消化特性。结果表明,大豆蛋白对不同晶型的淀粉作用后,O-H伸缩振动的吸收峰向更高方向偏移,T0、Tp的值均增加,糊化温度均升高。与大豆蛋白作用后,大米淀粉的RDS含量下降至37.56%,马铃薯淀粉的RDS含量下降至7.48%,豌豆淀粉的RDS含量下降至9.23%。整体表现为颗粒聚集程度加强,热稳定性提高,结构稳定性增强和消化性降低。不同晶型淀粉间结构的差异性为:A型淀粉表现出结晶区有序性更高,不易老化的特性;B型淀粉表现出更易糊化,消化性降低幅度更大的特性;C型淀粉表现为复合后形成类似“丝状”的结构。上述结果说明,蛋白对不同晶型淀粉作用后对特性的改善起到了作用,且不同晶型淀粉之间的表现存在差异。Using three different crystal forms of starch,namely rice starch(type A),potato starch(type B),and pea starch(type C),as raw materials,this study investigates the effect of soybean protein on the physicochemical properties of different crystal forms of starch.Scanning electron microscopy,Fourier transform infrared spectroscopy,rapid viscosity analyzer,differential calorimetry scanner,and simulated in vitro digestion were used to analyze the structure,function,and digestion characteristics of starch before and after treatment.The results showed that after the action of soybean protein on starch with different crystal forms,the absorption peak of O-H stretching vibration shifted towards a higher direction,and the values of T0 and Tp increased,as well as the gelatinization temperature.After interacting with soy protein,the RDS content of rice starch decreased to 37.56%,potato starch decreased to 7.48%,and pea starch decreased to 9.23%.The overall performance is enhanced particle aggregation,improved thermal stability,enhanced structural stability,and decreased digestibility.The structural differences between different crystal types of starch are as follows:Type A starch exhibits higher ordered crystalline regions and is less prone to aging;B-type starch exhibits the characteristics of easier gelatinization and greater reduction in digestibility;C-type starch exhibits a filamentous structure formed after compounding.The above results indicate that the protein has played a role in improving the properties of starch with different crystal forms,and there are differences in the performance between different crystal forms of starch.

关 键 词：大豆蛋白 淀粉 晶型 理化特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]