不同处理方法对花桥板栗淀粉理化性质及 体外消化特性的影响  

Effects of Huaqiao Chesnut Starch Physicochemical Properties and in Vitro Digestion with Different Treatment Methods

作　　者：唐全华 谭沙 钱鑫 唐丽 TANG Quanhua;TAN Sha;QIAN Xin;TANG Li(Hu'nan Institute of Applied Technology,Changde,Hu'nan 415000,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hu'nan 410004,China)

机构地区：[1]湖南应用技术学院,湖南常德415000 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《农产品加工》2024年第13期1-7,共7页Farm Products Processing

基　　金：国家级大学生创新创业项目(S202113809006);湖南省高技术产业科技创新引领计划项目(2021GK4022);湖南省高技术产业科技创新引领计划项目(2021GK4024)。

摘　　要：为探究不同处理方法对花桥板栗淀粉理化结构及体外消化特性的影响,使用湿热、微波、超声、高压湿热等单一或协同方法对花桥板栗淀粉进行处理。结果表明,与板栗原淀粉(BLYS)相比,湿热(BS)、微波(MS)、超声(SS)、超声协同微波(SMS)、高压湿热(HS)、高压湿热协同微波(HMS)、高压湿热协同超声(HSS)处理后的花桥板栗淀粉粒径分别增加了111.17,113.41,106.57,107.87,98.19,94.49,112.42μm,均显著性增大(p<0.05);短程有序度显著降低(p<0.05),BS、MS、SS、SMS、HS、HMS、HSS分别降低了1.09,0.95,1.12,1.17,1.19,1.29,1.05,且相对结晶度分别降低18.20%,18.10%,17.80%,17.90%,17.50%,17.70%,18.10%;BS、MS、SS、SMS、HS、HMS、HSS快速消化淀粉含量均显著增大(p<0.05),分别增大了0.56%,0.26%,0.32%,0.37%,0.30%,0.30%,0.45%,0.39%;抗性淀粉含量显著降低(p<0.05),BS、MS、SS、SMS、HS、HMS、HSS分别降低了0.43%,0.32%,0.43%,0.47%,0.37%,0.43%,0.34%,为花桥板栗淀粉改性及工业化生产应用提供一定的参考价值。To explore the effect of different treatment methods on the physicochemical properties and in vitro digestion of Huaqiao chesnut starch.Heat moisture,macrowave,ultrasound,heat moisture and high pressure was uesed singly or synergistically to processed Huaqiao chestnut.The results showed that the average particle size increased obviously of Huaqiao chestnut granule which were processed with different methods and average particle size of BS、MS、SS、SMS、HS、HMS、HSS was increased 111.17,113.41,106.57,107.87,98.19,94.49,112.42μm,respectively.The IR absorbance ratio and relative crystallinity was reduced.IR absorbance ratio of BS、MS、SS、SMS、HS、HMS、HSS was reduced 1.09,0.95,1.12,1.17,1.19,1.29,1.05 and relative crystallinity was reduced 18.20%,18.10%,17.80%,17.90%,17.50%,17.70%,18.10%,individually.The content of rapid digestion starch was increased,however the resistant starch was decreased apparenly.The RDS of BS、MS、SS、SMS、HS、HMS、HSS was increased 0.56%,0.26%,0.32%,0.37%,0.30%,0.30%,0.45%,0.39%respectively and the RS was reduced 0.43%,0.32%,0.43%,0.47%,0.37%,0.43%,0.34%individually.The results of this study provide some reference value for starch modification and industrial production application of Huaqiao chestnut.

关 键 词：花桥板栗淀粉 理化特性 消化特性 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]