感应电场对普鲁兰酶解玉米淀粉结构性能和体外消化的影响  

Effect of Induced Electric Field on Structural Properties and in Vitro Digestibility of Corn Starch Hydrolyzed by Pullulanase

作　　者：魏海香[1] 高贤贤 张莉[1] 李湘利[1] 梁宝东[1] WEI Haixiang;GAO Xianxian;ZHANG Li;LI Xiangli;LIANG Baodong(College of Life Science and Engineering,Jining University,Qufu 273155,China)

机构地区：[1]济宁学院生命科学与工程学院,山东曲阜273155

出　　处：《食品科学》2024年第15期186-193,共8页Food Science

基　　金：济宁市重大研发计划项目(2023NYNS010)。

摘　　要：以玉米淀粉为研究对象,探讨磁感应电场对普鲁兰酶水解淀粉结构性能和体外消化的影响。结果显示,经过酶解和感应电场的处理,改性后玉米淀粉颗粒出现大量孔洞,偏光十字模糊,结晶区1 047 cm-1/1 022 cm-1升高,1 022 cm-1/995 cm-1降低,相对结晶度随着感应电压的增加而增加。直链淀粉相对含量呈现先上升后下降的趋势,当感应电压为125 V时,直链淀粉相对含量高达98.61%。溶解度和膨胀度随着施加感应电压的增强先降低再增加,硬度和内聚力呈先增加后减少的趋势。原玉米淀粉和处理淀粉的黏性随剪切速率增加而迅速减少。储存模量和损耗模量与直链淀粉的含量有一定关系。当感应电压为125 V时抗性淀粉相对含量高达62.46%。体外消化水解率和血糖指数呈现先减少后增加的趋势。本研究可为感应电场在改性淀粉的生产和开发方面提供理论参考。The effect of induced electric field on the structural properties and in vitro digestibility of corn starch(CS)hydrolyzed by pullulanase was studied.The results showed that after IEF-assisted enzymatic hydrolysis,a large number of holes appeared in the modified corn starch granules,and the polarization cross became blurred.The ratio of absorbance 1 047/1 022 cm-1 in the crystallization zone increased,whereas the ratio of absorbance 1 022/995 cm-1 decreased.The relative crystallinity increased with the increase in induction voltage.The relative content of amylose initially increased and then decreased.At an induction voltage of 125 V,the relative content of amylose was 98.61%.The solubility and swelling power initially decreased and subsequently increased,while the hardness and cohesiveness showed the opposite trend with increasing induction voltage.The viscosity of both raw and treated starch decreased rapidly with the increase in shear rate.Both storage and loss moduli were related to the amylose content.The relative content of resistant starch was 62.46% at an induction field of 125 V.Both in vitro digestibility and glycemic index decreased first and then increased.This study provides a theoretical reference for the application of induced electric field in the production and development of modified starch.

关 键 词：玉米淀粉 普鲁兰酶 感应电场 结构性能 体外消化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]