不同蛋白质对莲藕淀粉-月桂酸体系特性的影响及其机理研究  

Study on effects of different proteins on the properties of the lotus root starch-lauric acid system and its mechanism

作　　者：赵芳一 孙静 万潇 周静 杜静 王学东[1,2] ZHAO Fangyi;SUN Jing;WAN Xiao;ZHOU Jing;DU Jing;WANG Xuedong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430048,Hubei,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430048,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430048 [2]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430048

出　　处：《粮食与油脂》2025年第4期114-119,共6页Cereals & Oils

基　　金：武汉市科技特派员“产学研”专项项目(2023110201030660)。

摘　　要：采用快速粘度仪、X射线衍射、激光共聚焦拉曼光谱、扫描电镜分析乳清分离蛋白(WPI)和大豆分离蛋白(SPI)对莲藕淀粉(LRS)-月桂酸(LA)体系特性的影响,并研究其机理。结果表明:蛋白质可促进LRS-LA体系形成更多的V型复合物,WPI提高了LRS-LA体系的相对结晶度和短程有序度,且WPI对LRS-LA体系的影响大于SPI。与LRS-LA体系相比,蛋白质的加入升高了膨胀势和抗性淀粉(RS)相对含量,降低了溶解度和快消化淀粉(RDS)的相对含量,表明蛋白质与LA在降低LRS消化性方面具有协同效应。The effects of whey protein isolate(WPI)and soy protein isolate(SPI)on the properties of lotus root starch(LRS)-lauric acid(LA)system were analyzed using rapid visco analyser,X-ray diffraction,laser confocal Raman spectrometer,and scanning electron microscope,and the mechanism was studied.The results showed that proteins could promote the formation of more V-shaped complexes in the LRS-LA system,and WPI improved the relative crystallinity and short-range ordering of the LRS-LA system,and WPI had a greater impact on the LRS-LA system than SPI.Compared with the LRS-LA system,the addition of proteins increased the swelling potential and the relative content of resistant starch(RS),decreased the solubility and the relative content of rapidly digestible starch(RDS).SPI and WPI could further reduce,indicating a synergistic effect of protein and LA in reducing LRS digestibility.

关 键 词：莲藕淀粉 乳清分离蛋白 大豆分离蛋白 月桂酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]