玉米淀粉-大豆分离蛋白/卵白蛋白复合物体外消化率和理化特性的比较  

Comparison of in Vitro Digestibility and Physicochemical Properties of Corn Starch-soy Protein Isolate/Ovalbumin Complexes

作　　者：洪玉珠 张佳乐 张龙鑫 周彬 胡冰 褚上 HONG Yuzhu;ZHANG Jiale;ZHANG Longxin;ZHOUBin;HUBing;CHUShang(School of Biotechnology and Food,Hubei University of Technology,Wuhan 430068,China;School of Life Science,Dalian Minzu University,Dalian 116600,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]大连民族大学生命科学学院,辽宁大连116600

出　　处：《现代食品科技》2024年第8期70-80,共11页Modern Food Science and Technology

基　　金：辽宁省民生科技计划项目(2021JH2/10200019);大连市科技计划项目(2021JB12SN038)。

摘　　要：为降低玉米淀粉(Corn Starch,CS)消化速率,增加抗性淀粉(Resistant Starch,RS)含量,本研究通过湿热处理(Heat Moisture Treatment,HMT)将玉米淀粉(CS)与大豆分离蛋白(Soy Protein Isolate,SPI)或卵白蛋白(Ovalbumin,OVA)制成淀粉-蛋白质复合物,研究了蛋白质质量分数(5%、10%、15%和20%)对淀粉-蛋白质复合物的理化、流变和消化特性的影响。差示扫描量热法和动态黏弹性结果证明,蛋白质的加入限制了淀粉颗粒的溶胀。X-射线衍射数据显示添加SPI/OVA后玉米淀粉结晶度从28.75%分别下降到24.92%和25.29%。扫描电子显微镜表明,添加的蛋白质包裹着淀粉颗粒,作为物理屏障抑制淀粉的消化。体外消化结果表明,添加SPI和OVA使玉米淀粉快速消化淀粉(Rapidly Digestible Starch,RDS)含量分别降低了10.39%和14.9%。总之,添加这两种蛋白质都降低了玉米淀粉的消化率,且OVA对玉米淀粉消化速率的抑制作用大于SPI,该研究为开发含有淀粉-蛋白质复合物的低血糖食品提供了可能性。In order to reduce the digestion rate of corn starch(CS)and increase the content of resistant starch(RS),this study used heat moisture treatment(HMT)to prepare starch-protein complexes by combining CS with a soy protein isolate(SPI)or ovalbumin(OVA).The effects of the mass fractions of proteins(5%,10%,15%,and 20%)on the physicochemical,rheological,and digestive properties of the starch-protein complexes were studied.Differential scanning calorimetry and dynamic viscoelasticity revealed that the swelling of starch granules was limited by the addition of proteins.X-ray diffraction data showed that the crystallinity of corn starch decreased from 28.75%to 24.92%and 25.29%after the addition of SPI or OVA,respectively.Scanning electron microscopy showed that the added proteins wrapped around the starch granules and acted as a physical barrier inhibiting starch digestion.Moreover,in vitro digestion analysis showed that SPI and OVA additions lowered the rapidly digestible starch(RDS)content of corn starch by 10.39%and 14.9%,respectively.In conclusion,addition of both proteins decreases starch digestibility,and the OVA has a stronger inhibitory effect on the digestibility of starch than SPI.The findings of this study provide insights for developing low glycemic index foods containing starch-protein complexes.

关 键 词：玉米淀粉 大豆分离蛋白 卵白蛋白 理化特性 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]