抗性淀粉用于微胶囊制备的研究进展
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摘要
抗性淀粉是一种新型的膳食纤维资源,具备多种保健功能,由于其功能特性而日益受到人们的关注,且许多研究表明,抗性淀粉能降低糖尿病、结肠癌等疾病的发病风险。目前全球大约有1/3人口处于"三高"、超重、肥胖等营养不良的状况,亟需引导人们养成健康的生活习惯。前人研究表明抗性淀粉在胃和小肠中不被消化吸收,而在结肠中被微生物菌群发酵产生多种短链脂肪酸和气体,继而发挥益生作用。该文综述用于制备微胶囊的抗性淀粉种类(RS2、RS3、RS4)及其理化性质,其可有效保护益生菌的生长、可作为缓释载体、具有良好的挤出和膜成型质量,初步分析抗性淀粉基微胶囊的制备方法。此外,还归纳其在营养补充剂,缓释载体体系,以及作为益生元促进益生菌的增殖中的应用,以期为我国抗性淀粉产业提供参考。
Resistant starch is a new kind of dietary fiber resource,which has many health functions. It has attracted increasing attention because of its functional characteristics. Many studies have shown that resistant starch can reduce the risk of diabetes,colon cancer and other diseases. At present,about one third of the world′s population is suffering from malnutrition,such as "hyperlipidemia,hypertension and hyperglycemia",overweight and obesity. It is urgent to guide people to develop healthy living habits. Previous studies showed that resistant starch is not digested and absorbed in the stomach and small intestine,but fermented by microbial flora in the colon to produce a variety of short-chain fatty acids and gases,and then play a prebiotic role. In this paper,the kinds of resistant starch(RS2,RS3,RS4)used to prepare microcapsules and their physicochemical properties were reviewed. They could effectively protect the growth of probiotics,served as sustained-release carriers,and had good extrusion and film forming quality. The preparation methods of resistant starch-based microcapsules were preliminarily analyzed. In addition,its applications in nutritional supplements,sustained-release carrier systems and as probiotics to promote the proliferation of probiotics were summarized in order to provide reference for the resistant starch industry in China.
Resistant starch is a new kind of dietary fiber resource,which has many health functions. It has attracted increasing attention because of its functional characteristics. Many studies have shown that resistant starch can reduce the risk of diabetes,colon cancer and other diseases. At present,about one third of the world′s population is suffering from malnutrition,such as "hyperlipidemia,hypertension and hyperglycemia",overweight and obesity. It is urgent to guide people to develop healthy living habits. Previous studies showed that resistant starch is not digested and absorbed in the stomach and small intestine,but fermented by microbial flora in the colon to produce a variety of short-chain fatty acids and gases,and then play a prebiotic role. In this paper,the kinds of resistant starch(RS2,RS3,RS4)used to prepare microcapsules and their physicochemical properties were reviewed. They could effectively protect the growth of probiotics,served as sustained-release carriers,and had good extrusion and film forming quality. The preparation methods of resistant starch-based microcapsules were preliminarily analyzed. In addition,its applications in nutritional supplements,sustained-release carrier systems and as probiotics to promote the proliferation of probiotics were summarized in order to provide reference for the resistant starch industry in China.
引文
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[2]蔡茜彤,段小明,冯叙桥,等.微胶囊技术及其在食品添加剂中的应用与展望[J].食品与机械,2014(4):247-251
[3]祝团结,何松,段慧琴.微胶囊脱氢乙酸钠在面包生产中的应用[J].现代食品科技,2011,27(6):687-690
[4]方辉.用作微胶囊壁材的淀粉深加工产品[J].粮食与食品工业,2003(3):30-33
[5]Englyst HN,Kingman SM,Cummings JH.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992,46(Suppl 2):S33
[6]Ashwar B A,Gani A,Shah A,et al.Preparation,health benefits and applications of resistant starch-a review[J].Starch-St覿rke,2016,68(3-4):15
[7]Markova Ruzdik N,Valcheva D,Valchev D,et al.Determination of some macro and micro elements in grain of winter barley genotypes[J].Agricultural Science&Technology,2016,8(1):51-57
[8]Charalampopoulos D,Wang R,Pandiella S S,et al.Application of cereals and cereal components in functional foods:a review[J].International Journal of Food Microbiology,2002,79(1):131-141
[9]Nugent,A.P.Health properties of resistant starch.British Nutrition Foundation[J].Nutrition Bulletin,2005,30(1):27-54
[10]朱平,孔祥礼,包劲松.抗性淀粉在食品中的应用及功效研究进展[J].核农学报,2015,29(2):327-336
[11]李新华,崔静涛,钟彦,等.玉米抗性淀粉制备工艺的优化研究[J].食品科学,2008,29(6):186-189
[12]Parchure A A,Kulkarni P R.Effect of food processing treatments on generation of resistant starch[J].International Journal of Food Sciences&Nutrition,1997,48(4):257-260
[13]李光磊,李新华.小麦抗性淀粉的制备研究[J].粮油食品科技,2006,14(3):31-33
[14]Alejandro A S,Emmanuel F H,Juscelino T.Resistant Starch-rich Powders Prepared by Auto claving of Native and Lintnerized Banana Starch:Partial Characterization[J].Starch/Starke,2005,57:405-412
[15]张铁涛.青香蕉抗性淀粉提取条件优化[J].琼州学院学报,2009,16(2):54-56
[16]池明亮,岑莹,冯丽敏,等.压热-酶解法制备青芒果抗性淀粉[J].食品工业科技,2017,38(11):255-257
[17]高群玉,李素玲.绿豆抗性淀粉的制备及特性[J].华南理工大学学报(自然科学版),2011,39(4):88-93
[18]武俊超.豌豆抗性淀粉的制备及其性质研究[D].广州:华南理工大学,2012
[19]Keren S,Hazazelet B P,Eyal S.Polymorphism of resistant starch typeⅢ[J].Carbohydrate Polymers,2003,54(3):363-369
[20]Qunyu Gao,Suling Li,Huali Jian,et al.Preparation and properties of resistant starch from corn starch with enzymes[J].African Journal of Biotechnology,2011,10(7):1186-1193
[21]冷志富.玉米抗性淀粉的制备及其理化性质研究[D].西安:西北农林科技大学,2014
[22]张钟,李凤霞,张惠英.玉米抗性淀粉的添加对面条品质的影响[J].粮食与饲料工业,2014(1):24-26
[23]李蔚青.脚板薯RS3型抗性淀粉的制备及在苏打饼干中的应用[D].南昌:南昌大学,2015
[24]Birt D F,Boylston T,Hendrich S,et al.Resistant starch:promise for improving human health.[J].Advances in Nutrition,2013,4(6):587-601
[25]孔令伟,郑为完,张雪春,等.蜡质玉米淀粉的双重改性及其在油脂微胶囊化中的应用[J].食品科学,2010,31(18):161-164.
[26]Augustine A,金征宇.抗性淀粉的研究与分析[J].中国粮油学报,2000,15(6):1-5
[27]邬应龙,王文婷.RS4型抗性淀粉对高脂饮食C57BL/6J小鼠肠绒毛形态及肠道菌群的影响[J].食品科学,2013,34(21):333-338
[28]陈光,高俊鹏,王刚,等.抗性淀粉的功能特性及应用研究现状[J].吉林农业大学学报,2005,27(5):110-113
[29]Bustos M C,Perez G T,Alberto Edel León.Sensory and nutritional attributes of fibre-enriched pasta[J].LWT-Food Science and Technology,2011,44(6):1429-1434
[30]郑宝东,王琦,郑亚凤,等.抗性淀粉的生物学功效及在食品加工中的应用[J].食品科学技术学报,2015,33(5):1-7
[31]李辰,李坚斌,聂卉.抗性淀粉及其在食品工业中的应用[J].中国粮油学报,2017,32(1):141-146
[32]郭秀兰,唐仁勇,刘达玉,等.抗性淀粉营养特性及生物学作用的研究进展[J].食品研究与开发,2011,32(10):165-169
[33]Haralampu S G.Resistant starch-a review of the physical properties and biological impact of RS 3[J].Carbohydrate Polymers,2000,41(3):285-292
[34]张志英,沈建福.抗性淀粉最新研究进展[J].粮油食品科技,2005,13(4):29-31
[35]And C I,Kailasapathy K.Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in Yogurt[J].Journal of Food Science,2005,70(1):M18-M23
[36]Hosseini S M,Hosseini H,Mohammadifar M A,et al.Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin[J].Carbohydrate Polymers,2014,103(3):573-580
[37]Ziar H,Gérard P,Riazi A.Calcium alginate-resistant starch mixed gel improved the survival of Bifidobacteriumanimalis subsp.lactis Bb12 and Lactobacillus rhamnosus LBRE-LSAS in yogurt and simulated gastrointestinal conditions[J].International Journal of Food Science&Technology,2012,47(7):1421-1429
[38]O′Riordan K,Andrews D,Buckle K,et al.Evaluation of microencapsulation of a Bifidobacteriumstrain with starch as an approach to prolonging viability during storage[J].Journal of Applied Microbiology,2001,91(6):8
[39]Crittenden R,Laitil A.Adhesion of Bifid bacteria to Granular Starch and Its Implication in Probiltic Technologies[J].Applied Microbiology,2001,67(8):3469-3479
[40]Vandamme T F,Lenourry A,Charrueau C,et al.The use of polysaccharides to target drugs to the colon[J].Carbohydrate Polymers,2002,48(3):219-231
[41]李闻涛,万科,杨莹,等.何首乌抗性淀粉促进靶向结肠微丸体外药物释放研究[J].中国药业,2017,26(17):6-9
[42]李晓玺,陈玲,李琳.药物控释载体醋酸酯淀粉的消化性能研究[J].功能高分子学报,2003,16(4):561-564
[43]Janaswamy S.Encapsulation altered starch digestion:toward developing starch-based delivery systems[J].Carbohydrate Polymers,2014,101(1):600-605
[44]张涛铄.橡子抗性淀粉的制备及其缓释作用的研究[D].长春:吉林农业大学,2016
[45]周中凯,王俊轩,李莹.壳寡糖修饰抗性淀粉的物化与消化特性研究[J].粮食与油脂,2017,30(5):16-19
[46]冯喜庆,刘文波.化学法制备微胶囊机理及过程控制[J].化学与粘合,2014,36(5):378-383
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