青稞多糖对大米淀粉糊化、流变、结构和体外消化特性的影响  

Effects of Polysaccharides from Highland Barley on Gelatinization,Rheological,Structure and in Vitro Digestion Properties of Rice Starch

作　　者：祝亚辉 闫海亮 金思源 赵思潮 刘磊 刘瑜 ZHU Yahui;YAN Hailiang;JIN Siyuan;ZHAO Sichao;LIU Lei;LIU Yu(Department of Food Science,Xizang Agriculture&Animal Husbandry University,Linzhi Xizang,860000,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000

出　　处：《高原农业》2024年第5期511-519,共9页Journal of Plateau Agriculture

基　　金：南京农业大学-西藏农牧学院联合项目资助;食品科学与工程重点实验室;中央高校基本科研业务费专项资金项目(KYYZ202004)。

摘　　要：为了研究青稞多糖对大米淀粉性质的影响,向大米淀粉中添加不同比例的青稞来源多糖,采用快速黏度分析仪、差示量热扫描仪等对大米淀粉的糊化、流变、结构和体外消化特性进行研究。结果表明:添加不同质量分数青稞多糖有助于提高大米淀粉的热稳定性;青稞多糖通过与大米淀粉分子交联提高混合体系的黏弹性;体外消化实验结果显示青稞多糖的添加可以降低大米淀粉消化率。研究结果为进一步利用和控制大米淀粉的糊化特性以及青稞多糖在淀粉基食品中的应用提供了理论依据。To study the effect of highland barley polysaccharide on the properties of rice starch,different proportions of highland barley polysaccharide were added to rice starch,and the gelatinization,rheology,structure and in vitro digestion characteristics of rice starch were studied by rapid viscosity analyzer and differential calorimetry scanner.The results showed that the thermal stability of rice starch was improved by adding different mass fractions of highland barley polysaccharide.The viscoelasticity of the mixed system was improved by cross-linking of highland barley polysaccharide with rice starch molecules.The results of in vitro digestion experiment showed that the addition of highland barley polysaccharide could reduce the digestibility of rice starch.The results provided a theoretical basis for further utilizing and controlling the gelatinization characteristics of rice starch and the application of highland barley polysaccharide in starch-based foods.

关 键 词：大米淀粉 青稞多糖 糊化 流变 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]