酶解改性对燕麦粉中淀粉含量及消化性的影响
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摘要
为研究酶解对燕麦粉的淀粉含量和消化性的影响,本文采用双波长法测定天然燕麦粉、焙烤燕麦粉、酶解燕麦粉中直链淀粉、支链淀粉及总淀粉含量,并测定其快速消化淀粉、慢速消化淀粉和抗性淀粉含量以评价其消化性,利用红外光谱仪及电镜对其结构和颗粒形貌进行分析。结果表明,与天然燕麦粉相比,焙烤燕麦粉中直链淀粉、支链淀粉及总淀粉含量没有显著变化(p> 0.05),但酶解改性燕麦粉变化极显著(p <0.01),分别下降了77.97%、43.55%、46.19%;焙烤燕麦粉中快速消化淀粉、慢速消化淀粉和抗性淀粉含量没有显著变化(p> 0.05),但酶解改性燕麦粉变化极显著(p <0.01),分别下降了82.29%、57.06%、33.48%;经淀粉的红外光谱及1047/1022、1022/995 cm~(-1)特征吸收比值没有显著变化(p> 0.05)。经焙烤和酶解改性的燕麦粉中大淀粉颗粒表面出现较多的凹陷,而酶解改性后的淀粉中含有的小颗粒较少,且表面的凹陷程度不同。酶解改性极显著降低了燕麦粉的直链淀粉、支链淀粉、总淀粉、快速消化淀粉、慢速消化淀粉及抗性淀粉含量(p <0.01),会对燕麦粉加工性能及营养价值产生影响。
To study the effect of enzymatic treatments on the starch content and digestibility of oat flour,the content of amylose,amylopectin and total starch in native oat flour,baked oat flour and enzymatic modified oat flour were determined by dualwavelength spectrophotometry method,and the content of rapidly digestible starch,slowly digestible starch,resistant starch in different oat flour were determined to evaluate the digestibility of oat flour. The structure and particle morphology of oat flour were analyzed by infrared spectrometer and electron microscope.The results showed that,compared with the native oat flour,the content of amylose,amylopectin and total starch had no significant changes( p > 0.05) in baked oat flour. But there were extremely significantly change( p < 0.01) in enzymatic modified oat flour,which decreased by 77.97%,43.55% and 46.19%respectively.The content of rapidly digestible starch,slowly digestible starch,resistant starch had no significant changes( p >0.05) in baked oat flour. But there were extremely significantly change( p < 0.01) in enzymatic modified oat flour,which decreased by 82.29% 、57.06% and 33.48% respectively. No significant differences( p > 0.05) were observed in infrared spectrum and the ratio of characteristic absorbance at 1047/1022 cm~(-1) and 1022/995 cm~(-1).Large starch granules of baked and enzymatic modification oat flour showed more indentations.The starch by enzymatic modification exhibited a decrease in small granules and the degree of indentations was different.This study demonstrated that enzymatic treatments could cause extremely significant reduction in the content of amylase,amylopectin,total starch,rapidly digestible starch,slowly digestible starch and resistant starch in oat flour( p < 0.01),which would result in changes in their physicochemical and digestibility properties.
To study the effect of enzymatic treatments on the starch content and digestibility of oat flour,the content of amylose,amylopectin and total starch in native oat flour,baked oat flour and enzymatic modified oat flour were determined by dualwavelength spectrophotometry method,and the content of rapidly digestible starch,slowly digestible starch,resistant starch in different oat flour were determined to evaluate the digestibility of oat flour. The structure and particle morphology of oat flour were analyzed by infrared spectrometer and electron microscope.The results showed that,compared with the native oat flour,the content of amylose,amylopectin and total starch had no significant changes( p > 0.05) in baked oat flour. But there were extremely significantly change( p < 0.01) in enzymatic modified oat flour,which decreased by 77.97%,43.55% and 46.19%respectively.The content of rapidly digestible starch,slowly digestible starch,resistant starch had no significant changes( p >0.05) in baked oat flour. But there were extremely significantly change( p < 0.01) in enzymatic modified oat flour,which decreased by 82.29% 、57.06% and 33.48% respectively. No significant differences( p > 0.05) were observed in infrared spectrum and the ratio of characteristic absorbance at 1047/1022 cm~(-1) and 1022/995 cm~(-1).Large starch granules of baked and enzymatic modification oat flour showed more indentations.The starch by enzymatic modification exhibited a decrease in small granules and the degree of indentations was different.This study demonstrated that enzymatic treatments could cause extremely significant reduction in the content of amylase,amylopectin,total starch,rapidly digestible starch,slowly digestible starch and resistant starch in oat flour( p < 0.01),which would result in changes in their physicochemical and digestibility properties.
引文
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[12]Mirmoghtadaie L,Kadivar M,Shahedi M.Effects of crosslinking and acetylation on oat starch properties[J]. Food Chemistry,2009,116(3):709-713.
[13]Wang S,Luo H,Zhang J,et al.Alkali-induced changes in functional properties and in vitro digestibility of wheat starch:the role of surface proteins and lipids[J].Journal of Agricultural and Food Chemistry,2014,62(16):3636-3643.
[14]Englyst K N,Englyst H N,Cole T J,et al.Rapidly available glucose in foods:An in vitro measurement that reflects the glycemic response[J]. American Journal of Clinical Nutrition,1999,69(3):448-454.
[15]胡丹,邬应龙.糯玉米化学变性淀粉的消化性比较[J].食品研究与开发,2013,34(7):33-36.
[16]Hoover R,Smith C,Zhou Y,et al.Physicochemical properties of Canadian oat starches[J]. Carbohydrate Polymers,2003,52(3):253-261.
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[18]汪丽萍,朱亚婧,谭斌,等.酶解工艺对燕麦浆稳定性和糖组分的影响[J].中国粮油学报,2015,30(3):12-18.
[19]Kaahwa A R,Okoth M W,Imungi J K. The effect of homogenization,stabilizer and amylase on cloudiness of passion fruit juice[J].Food Control,2000(11):305-311.
[20]郭春玉.酶解米乳饮品的研制及其稳定性研究[J].食品工业,2013(10):90-93.
[21]胡勤玲,郑良清,王申,等.基于电子舌对富含ACE肽抑制肽大米蛋白水解物的脱苦评价[J].食品科学,2014,35(24):24-28.
[22]叶发银,杨瑞金,赵伟,等.中温α-淀粉酶改性甜菊糖的研究[J].食品与发酵工业,2012,38(6):57-60.
[23]Mishra S,Monro J A. Digestibility of starch fractions in wholegrain rolled oats[J]. Journal of Cereal Science,2009,50(1):61-66.
[24]Araya H,Contreras P,Vera G,et al.A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men[J]. European Journal of Clinical Nutrition,2002,56(8):735-739.
[25]于国萍,连莲.利用α-淀粉酶和β-淀粉酶制备缓慢消化淀粉[J].东北农业大学学报,2011,42(8):1-6.
[26]Ao Z H,Simsek S,Zhang G Y,et al. Starch with a slow digestion property produced by altering its chain length,branch density,and crystalline structure[J]. Journal of Agricultural and Food Chemistry,2007,55(11):4540-4547.
[27]熊珊珊,缪铭,江波.双酶处理对玉米淀粉链结构和消化性的影响[J].食品工业科技,2012,33(16):127-130.
[28]Zhang G,Hamaker B R. Slowly digestible starch:Concept,mechanism,and extended glycemic index[J]. Critical Reviews in Food Science and Nutrition,2009,49(10):852-867.
[29]高群玉,王琳.双酶协同制备玉米慢消化淀粉及其性质研究[J].现代食品科技,2013,29(10):2425-2430.
[30]Serpil O,Hamit K,Perrykw N. Characterization of resistant starch samples prepared from two high-amylose maize starches through debranching and heat treatments[J]. Cereal Chemistry,2009,86(5):503-510.
[31]Kizil R,Irudayaraj J,Seetharaman K. Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy[J].Journal of Agricultural and Food Chemistry,2002,50(14):3912-3918.
[32]Wang S,Wwang J,Zhang W,et al. Molecular order and functional properties of starches from three waxy wheat varieties grown in China[J].Food Chemistry,2015,181:43-50.
[33]Man J,Yang Y,Zhang C,et al.Structural changes of highamylose rice starch residues following in vitro and in vivo digestion[J].Journal of Agricultural and Food Chemistry,2012,60(36):9332-9341.
[2]田斌强,赵莉君,谢笔钧.燕麦淀粉研究进展[J].食品科学,2014,35(21):287-291.
[3]王智英.燕麦淀粉含量测定及颗粒结合型淀粉合成酶基因(GBSSⅠ)片段克隆[D].雅安:四川农业大学,2015.
[4]路威,周素梅,林伟静,等.燕麦乳酶解加工工艺优化[J].中国粮油学报,2013,28(1):98-101.
[5]Englyst H N,Kingman S M,Cummings J H.Classification and measurement of nutritionally important starch fraction[J].European Journal of Clinical Nutrition,1992,46(2):333-350.
[6]Miao M,Jiang B,Zhang T,et al. Slowly digestible starch-a review[J].Critical Reviews in Food Science and Nutririon,2015,55(12):1642-1657.
[7]Ashwar B A,Gani A,Shah A,et al. Preparation,health benefits and applications of resistant starch-a review[J].Starch-Starke,2016,68(3-4):287-301.
[8]蒋卉,胡中泽.双波长法测定籼米中直链淀粉和支链淀粉含量[J].粮食与饲料工业,2013(2):22-25.
[9]刘轶,冯涛,高林林,等.双波长法测定马铃薯淀粉中直链淀粉含量[J].食品工业,2016,37(2):164-166.
[10]中华人民共和国国家卫生和计划生育委员会.GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[11]中华人民共和国国家卫生和计划生育委员会.GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016.
[12]Mirmoghtadaie L,Kadivar M,Shahedi M.Effects of crosslinking and acetylation on oat starch properties[J]. Food Chemistry,2009,116(3):709-713.
[13]Wang S,Luo H,Zhang J,et al.Alkali-induced changes in functional properties and in vitro digestibility of wheat starch:the role of surface proteins and lipids[J].Journal of Agricultural and Food Chemistry,2014,62(16):3636-3643.
[14]Englyst K N,Englyst H N,Cole T J,et al.Rapidly available glucose in foods:An in vitro measurement that reflects the glycemic response[J]. American Journal of Clinical Nutrition,1999,69(3):448-454.
[15]胡丹,邬应龙.糯玉米化学变性淀粉的消化性比较[J].食品研究与开发,2013,34(7):33-36.
[16]Hoover R,Smith C,Zhou Y,et al.Physicochemical properties of Canadian oat starches[J]. Carbohydrate Polymers,2003,52(3):253-261.
[17]Svihus B,Uhlen A K,Harstad O M.Effect of starch granule structure,associated components and processing on nutritive value of cereal starch:A review[J]. Animal Feed Science and Technology,2005,122(3-4):303-320.
[18]汪丽萍,朱亚婧,谭斌,等.酶解工艺对燕麦浆稳定性和糖组分的影响[J].中国粮油学报,2015,30(3):12-18.
[19]Kaahwa A R,Okoth M W,Imungi J K. The effect of homogenization,stabilizer and amylase on cloudiness of passion fruit juice[J].Food Control,2000(11):305-311.
[20]郭春玉.酶解米乳饮品的研制及其稳定性研究[J].食品工业,2013(10):90-93.
[21]胡勤玲,郑良清,王申,等.基于电子舌对富含ACE肽抑制肽大米蛋白水解物的脱苦评价[J].食品科学,2014,35(24):24-28.
[22]叶发银,杨瑞金,赵伟,等.中温α-淀粉酶改性甜菊糖的研究[J].食品与发酵工业,2012,38(6):57-60.
[23]Mishra S,Monro J A. Digestibility of starch fractions in wholegrain rolled oats[J]. Journal of Cereal Science,2009,50(1):61-66.
[24]Araya H,Contreras P,Vera G,et al.A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men[J]. European Journal of Clinical Nutrition,2002,56(8):735-739.
[25]于国萍,连莲.利用α-淀粉酶和β-淀粉酶制备缓慢消化淀粉[J].东北农业大学学报,2011,42(8):1-6.
[26]Ao Z H,Simsek S,Zhang G Y,et al. Starch with a slow digestion property produced by altering its chain length,branch density,and crystalline structure[J]. Journal of Agricultural and Food Chemistry,2007,55(11):4540-4547.
[27]熊珊珊,缪铭,江波.双酶处理对玉米淀粉链结构和消化性的影响[J].食品工业科技,2012,33(16):127-130.
[28]Zhang G,Hamaker B R. Slowly digestible starch:Concept,mechanism,and extended glycemic index[J]. Critical Reviews in Food Science and Nutrition,2009,49(10):852-867.
[29]高群玉,王琳.双酶协同制备玉米慢消化淀粉及其性质研究[J].现代食品科技,2013,29(10):2425-2430.
[30]Serpil O,Hamit K,Perrykw N. Characterization of resistant starch samples prepared from two high-amylose maize starches through debranching and heat treatments[J]. Cereal Chemistry,2009,86(5):503-510.
[31]Kizil R,Irudayaraj J,Seetharaman K. Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy[J].Journal of Agricultural and Food Chemistry,2002,50(14):3912-3918.
[32]Wang S,Wwang J,Zhang W,et al. Molecular order and functional properties of starches from three waxy wheat varieties grown in China[J].Food Chemistry,2015,181:43-50.
[33]Man J,Yang Y,Zhang C,et al.Structural changes of highamylose rice starch residues following in vitro and in vivo digestion[J].Journal of Agricultural and Food Chemistry,2012,60(36):9332-9341.