超高压处理改善苦荞淀粉理化性质及益生菌群落
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摘要
为研究超高压(ultra-high pressure,HHP)处理对苦荞淀粉理化性质及功能性的影响,该文以6个不同压力处理后的苦荞淀粉为材料,利用扫描电镜、X射线衍射仪等分析了其淀粉颗粒大小、晶体结构、溶解度、透光率、冻融稳定性等特性,并通过建立体外模型模拟人体消化以及肠道发酵过程,利用气相色谱质谱联用技术和平板计数法,对小鼠粪便发酵液短链脂肪酸(short chain fatty acid、SCFAs)含量及主要菌群进行了测定。试验结果表明:超高压处理后苦荞淀粉颗粒出现凹陷与粘连状态,并逐渐失去原有形态,但其结晶类型仍为典型的A型,其结晶度在200 MPa时达到最大值41.8%;溶解度和膨胀度均随着压力的增加呈先减小后增大的趋势,并且其透光率会下降,其中在200 MPa时,溶解度和膨胀度都达到了最低0.83%和171%,而冻融稳定性会有一定的改善。此外,超高压处理后苦荞淀粉使肠道中双歧杆菌、乳酸杆菌的数量显著增加(P<0.05),而大肠杆菌、肠球菌的生长受到显著抑制(P<0.05)。同时,肠道内的pH值显著下降(P<0.05),SCFAs中乙酸、丙酸、丁酸显著增加(P<0.05),综上所述,超高压处理后苦荞可作为一种良好的天然改善肠道菌群的食物来源。
With the improvement of people's living standards and health care awareness, diabetes, obesity, high blood pressure and other diseases increased year by year the issue has aroused people's attention. The key to solving these problems is to promote the use of high dietary fiber foods. Tartary buckwheat is rich in protein, starch, cellulose, flavonoids and other nutrients, it can improve intestinal microecology, lower blood lipids, prevent colon cancer, treat constipation and lose weight, it can also improve the immunity of human body. Starch, as the main component of tartary buckwheat, has high peak viscosity, high hydration capacity and low solubility. As a natural starch, it has shortcomings such as poor processing ability, narrow range of viscosity and unstable storage performance. Therefore, it needs to be modified to keep the functional characteristics of food to the maximum extent. In recent years, the physical modification method represented by ultra-high pressure, microwave, ultrasonic and other green processing technologies has been applied to starch modification, has become a focus recently. Compared with traditional heat treatment, it has a lower temperature of action. In this paper, the homemade tartary buckwheat starch was treated at 0.1 MPa(ordinary pressure), 100, 200, 300, 400, 500 MPa, and kept for 15 min, using scanning electron microscopy and X-ray diffractometry, etc. analyzed the characteristics of the morphology, crystal structure, solubility, light transmittance and freeze-thaw stability of the tartary buckwheat starch granules. The in vitro model was used to simulate human digestion and intestinal fermentation process. The contents of short chain fatty acids and the main bacterial flora of mouse fecal fermentation broth were determined. The experimental results show that when the pressure was higher than 300 MPa, the surface of tartary buckwheat starch would be inwardly depressed and gradually extruded into a block or sheet and adhered together; and the diffraction intensity was gradually increased(P<0.05). The crystallinity increased from 35.0% to 41.8%. When the pressure reached 500 MPa, the crystal form of tartary buckwheat changed from A to B. Both solubility and expansibility decreased first and then increase with the increase of pressure, and the transmittance would go down, at 200 MPa, the solubility and expansion degree were both the lowest, and the freeze-thaw stability would be improved to some extent. In addition, in the pre-fermentation period(0-8 h), compared with the blank group(without added tartary buckwheat starch)the number of Bifidobacteria and Lactobacilli in the intestinal tract increased significantly after ultra-high pressure treatment(P<0.05), compared with the blank group(no tartary buckwheat starch was added), the increase of Bifidobacteria in the ultra-high pressure treatment(200 MPa) group and the ultra-high pressure treatment(500 MPa) group was 37.0% and 22.16% respectively. Compared with the blank group, the growth rate of lactobacillus increased by 53.7% in the ultra-high pressure treatment(200 MPa) group, and the growth of Escherichia coli and enterococcus was significantly inhibited(P<0.05). At the same time, the pH value in the intestine decreased significantly(P<0.05). The acetic acid, propionic acid and butyric acid in SCFAs increased significantly(P<0.05), among which, in the early stage of fermentation(0-8 h), the concentration of SCFAs in the ultra-high pressure treatment(200 MPa) group was the highest. That is, tartary buckwheat starch treated with 200 MPa could effectively reduce the pH value of intestinal fermentation fluid and inhibit the growth of harmful bacteria. In a word, after ultra-high pressure treatment, tartary buckwheat can be used as a good natural food for improving intestinal flora.
With the improvement of people's living standards and health care awareness, diabetes, obesity, high blood pressure and other diseases increased year by year the issue has aroused people's attention. The key to solving these problems is to promote the use of high dietary fiber foods. Tartary buckwheat is rich in protein, starch, cellulose, flavonoids and other nutrients, it can improve intestinal microecology, lower blood lipids, prevent colon cancer, treat constipation and lose weight, it can also improve the immunity of human body. Starch, as the main component of tartary buckwheat, has high peak viscosity, high hydration capacity and low solubility. As a natural starch, it has shortcomings such as poor processing ability, narrow range of viscosity and unstable storage performance. Therefore, it needs to be modified to keep the functional characteristics of food to the maximum extent. In recent years, the physical modification method represented by ultra-high pressure, microwave, ultrasonic and other green processing technologies has been applied to starch modification, has become a focus recently. Compared with traditional heat treatment, it has a lower temperature of action. In this paper, the homemade tartary buckwheat starch was treated at 0.1 MPa(ordinary pressure), 100, 200, 300, 400, 500 MPa, and kept for 15 min, using scanning electron microscopy and X-ray diffractometry, etc. analyzed the characteristics of the morphology, crystal structure, solubility, light transmittance and freeze-thaw stability of the tartary buckwheat starch granules. The in vitro model was used to simulate human digestion and intestinal fermentation process. The contents of short chain fatty acids and the main bacterial flora of mouse fecal fermentation broth were determined. The experimental results show that when the pressure was higher than 300 MPa, the surface of tartary buckwheat starch would be inwardly depressed and gradually extruded into a block or sheet and adhered together; and the diffraction intensity was gradually increased(P<0.05). The crystallinity increased from 35.0% to 41.8%. When the pressure reached 500 MPa, the crystal form of tartary buckwheat changed from A to B. Both solubility and expansibility decreased first and then increase with the increase of pressure, and the transmittance would go down, at 200 MPa, the solubility and expansion degree were both the lowest, and the freeze-thaw stability would be improved to some extent. In addition, in the pre-fermentation period(0-8 h), compared with the blank group(without added tartary buckwheat starch)the number of Bifidobacteria and Lactobacilli in the intestinal tract increased significantly after ultra-high pressure treatment(P<0.05), compared with the blank group(no tartary buckwheat starch was added), the increase of Bifidobacteria in the ultra-high pressure treatment(200 MPa) group and the ultra-high pressure treatment(500 MPa) group was 37.0% and 22.16% respectively. Compared with the blank group, the growth rate of lactobacillus increased by 53.7% in the ultra-high pressure treatment(200 MPa) group, and the growth of Escherichia coli and enterococcus was significantly inhibited(P<0.05). At the same time, the pH value in the intestine decreased significantly(P<0.05). The acetic acid, propionic acid and butyric acid in SCFAs increased significantly(P<0.05), among which, in the early stage of fermentation(0-8 h), the concentration of SCFAs in the ultra-high pressure treatment(200 MPa) group was the highest. That is, tartary buckwheat starch treated with 200 MPa could effectively reduce the pH value of intestinal fermentation fluid and inhibit the growth of harmful bacteria. In a word, after ultra-high pressure treatment, tartary buckwheat can be used as a good natural food for improving intestinal flora.
引文
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[2]朱雪萍,赵原伟,张斌,等.超高压处理对大豆分离蛋白与甘薯淀粉磷酸酯共混凝胶体质构的影响[J].安徽农学通报,2018(7):16-19.Zhu Xueping,Zhao Yuanwei,Zhang Bin,et al.Effect of ultra-high pressure treatment on the gel texture of soybean protein isolate and sweet potato starch phosphate blend[J].Anhui Agronomy Bulletin,2018(7):16-19.(in Chinese with English abstract)
[3]马海建,施文正,汪之和.响应面试验优化超高压制备马铃薯淀粉草鱼鱼糜制品工艺[J].食品科学,2016,37(24):8-15.Ma Haijian,Shi Wenzheng,Wang Zhihe,et al.Response surface test optimization of ultra-high pressure preparation of potato starch grass carp surimi products[J].Food Science,2016,37(24):8-15.(in Chinese with English abstract)
[4]刘瑞,冯佰利,晁桂梅,等.苦荞淀粉颗粒及淀粉糊性质研究[J].中国粮油学报,2014,29(12):31-36.Liu Rui,Feng Baili,Chao Guimei,et al.Studies on the properties of tartary buckwheat starch granules and starch paste[J].Chinese Journal of Cereal and Oils,2014,29(12):31-36.(in Chinese with English abstract)
[5]周小理,刘泰驿,闫贝贝,等.苦荞对高脂膳食诱导小鼠生理及肠道菌群的影响[J].食品科学,2018,39(1):172-177.Zhou Xiaoli,Liu Taiyi,Yan Beibei,et al.Effect of tartary buckwheat on the physiological and intestinal flora of mice induced by high fat diet[J].Food Science,2018,39(1):172-177.(in Chinese with English abstract)
[6]周小理,王越,赵燊,等.苦荞对高脂膳食诱导小鼠血脂代谢及组织氧化还原的影响[J].食品科学,2018,39(3):188-192.Zhou Xiaoli,Wang Yue,Zhao Shen,et al.Effects of tartary buckwheat on blood lipid metabolism and tissue oxidation and reduction in mice induced by high fat diet[J].Food Science,2018,39(3):188-192.(in Chinese with English abstract)
[7]周一鸣,李保国,崔琳琳,等.荞麦淀粉及其抗性淀粉的颗粒结构[J].食品科学,2013,34(23):25-27.Zhou Yiming,Li Baoguo,Cui Linlin,et al.Particle structure of buckwheat starch and its resistant starch[J].Food Science,2013,34(23):25-27.(in Chinese with English abstract)
[8]王立,杨懿,钱海峰,等.不同加工方式对淀粉性质的影响[J].食品与生物技术学报,2017,36(3):225-235.Wang Li,Yang Yi,Qian Haifeng,et al.Effects of different processing methods on the properties of starch[J].Journal of Food and Biotechnology,2017,36(3):225-235.(in Chinese with English abstract)
[9]王曦,潘见.超高压处理对发芽糙米饭淀粉体外消化特性的影响[J].安徽农业科学,2017,45(13):96-98.Wang Xi,Pan Jian.Effects of ultra-high pressure treatment on in vitro digestion characteristics of germinated brown rice starch[J].Anhui Agricultural Sciences,2017,45(13):96-98.(in Chinese with English abstract)
[10]郭泽镔.超高压处理对莲子淀粉结构及理化特性影响的研究[D].福州:福建农林大学,2014.Guo Zebin.Effect of Ultra-High Pressure Treatment on the Structure and Physicochemical Properties of Lotus Seed Starch[D].Fuzhou:Fujian Agriculture And Forestry University,2014.(in Chinese with English abstract)
[11]张静林,刘桂玲,陶阳,等.超高压处理对发芽糙米淀粉凝胶特性的影响[J].食品与发酵工业,2018,44(4):82-88.Zhang Jinglin,Liu Guiling,Tao Yang,et al.Effects of ultra-high pressure treatment on the gel properties of germinated brown rice[J].Food and Fermentation Industry,2018,44(4):82-88.(in Chinese with English abstract)
[12]陈蕾.苦荞对肠道菌群影响的研究[D].上海:上海师范大学,2016.Chen Lei.Effect of Tartary Buckwheat on Intestinal Flora[D].Shanghai:Shanghai Normal University,2016.(in Chinese with English abstract)
[13]Hang L,Guo X,Li W et al.Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing[J].Carbohydrate Polymers,2015,132:237-244.
[14]Xiao Y,Liu H,Wei T,et al.Differences in physicochemical properties and in vitro digestibility between Tartary buckwheat flour and starch modified by heat-moisture treatment[J].LWT-Food Science and Technology,2017,86:285-292.
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