燕麦β-葡聚糖结合等离子体处理对玉米淀粉理化性质的影响  

Effect of Oatβ-Glucan Combined with Plasma Treatment on Physicochemical Properties of Maize Starch

作　　者：冀晓龙 宋醒 陈瑾 杜鑫 王叶 史苗苗 JI Xiao-long;SONG Xing;CHEN Jin;DU Xin;WANG Ye;SHI Miao-miao(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450001

出　　处：《中国调味品》2024年第12期8-13,29,共7页China Condiment

基　　金：国家自然科学基金青年基金(32202110,32201969);郑州轻工业大学博士科研启动基金(2020BSJJ015)。

摘　　要：文章研究了燕麦β-葡聚糖(oatβ-glucan,OG)对玉米淀粉(maize starch,MS)理化性质的影响以及等离子体结合OG对MS结构和性质的影响。采用快速黏度分析仪制备OG与MS的共混体系,测定共混体系的糊化、流变、消化等特性。研究结果表明,OG能显著降低共混体系的黏度,抑制MS的短期回生,降低MS的黏弹性,使糊化后的MS颗粒变小,且不会与MS发生共价结合,使共混体系的相对结晶度降低;此外,OG能显著提高共混体系的抗性淀粉含量,使共混体系的消化率降低。等离子体处理水能与OG协同作用,显著改善MS的结构与性质。该研究丰富了淀粉的改性方法,为OG以及等离子体技术在淀粉基降糖食品研发和生产中的应用提供了理论依据。In this paper,the effect of oatβ-glucan(OG)on the physicochemical properties of maize starch(MS)and the effect of plasma combined with OG on the structure and properties of MS are studied.A rapid visco analyser is used to prepare a blend system of OG and MS,and the gelatinization,rheological and digestion properties of the blend system are measured.The research results indicate that OG can significantly decrease the viscosity of the blend system,inhibit the short-term regeneration of MS,lower the viscoelasticity of MS,and make the particle size of gelatinized MS smaller,and it will not covalently bind with MS,resulting in a decrease in the relative crystallinity of the blend system.In addition,OG can significantly increase the resistant starch content of the blend system and reduce the digestibility of the blend system.The synergistic effect of plasma treatment water and OG can significantly improve the structure and properties of MS.This study has enriched the modification methods of starch and provided a theoretical basis for the application of OG and plasma technology in the research,development and production of starch-based hypoglycemic foods.

关 键 词：玉米淀粉 燕麦Β-葡聚糖 等离子体 共混体系 淀粉改性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]