体外消化对超声-高压处理的豌豆抗性淀粉的结构和理化特性的影响
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摘要
为了探究改性淀粉在消化过程中结构的变化规律及消化机理,将超声-高压处理制备的豌豆抗性淀粉(resistant starch:RSⅢ)模拟体外消化不同时间,通过扫描电镜、傅里叶红外变换光谱、差式扫描量热仪、X-射线衍射等观察消化时间对RSⅢ结构和理化性质的影响。结果表明:经不同消化时间消化后,抗性淀粉晶型由B+V型转变为B型,抗性淀粉的相对结晶度、分子有序度、胆汁酸结合能力及冻融稳定性都随消化时间的增长而升高,而透光率则正好相反;淀粉形貌由原来表面相对平滑的多面体小颗粒状变为表面有孔状及脊状的块状结构。结果表明,改性淀粉的消化能力可能主要取决于加工对淀粉在特定结晶区所形成的新聚集态的结构特征影响。
In order to study the mechanisms and structural transformations of modified starches during digestion,variations in structural and physicochemical properties of ultrasonic-autoclaved pea resistant starch( RSⅢ) during in vitro digestion for different time were characterized. It was found that the crystal type of RS Ⅲ transformed from a B + V type to a B type. Moreover,its crystallinity( 6. 47%-13. 85%),molecular degree of order( 1. 020-1. 106),bile acid binding ability,and the freeze-thaw stability gradually increased with increasing digestion time. However,its light transmittance observation showed opposite. Furthermore,its original relatively smooth polyhedron surface was replaced by some porous and ridged block structures after subjecting to in vitro digestion. The results indicated that the digestibility of RSⅢ predominantly depended on the effects of processing on the structural characteristics of the newly formed aggregates within the specific crystalline regions of starch granules. This study lays a theoretical basis for clarifying the digestive mechanisms of modified starches and also provides a guidance for healthy and nutritional diets.
In order to study the mechanisms and structural transformations of modified starches during digestion,variations in structural and physicochemical properties of ultrasonic-autoclaved pea resistant starch( RSⅢ) during in vitro digestion for different time were characterized. It was found that the crystal type of RS Ⅲ transformed from a B + V type to a B type. Moreover,its crystallinity( 6. 47%-13. 85%),molecular degree of order( 1. 020-1. 106),bile acid binding ability,and the freeze-thaw stability gradually increased with increasing digestion time. However,its light transmittance observation showed opposite. Furthermore,its original relatively smooth polyhedron surface was replaced by some porous and ridged block structures after subjecting to in vitro digestion. The results indicated that the digestibility of RSⅢ predominantly depended on the effects of processing on the structural characteristics of the newly formed aggregates within the specific crystalline regions of starch granules. This study lays a theoretical basis for clarifying the digestive mechanisms of modified starches and also provides a guidance for healthy and nutritional diets.
引文
[1]李薇,郑炯,陈映衡,张甫生.超声波处理对豌豆淀粉糊化、流变及质构特性的影响[J].食品与机械,2018,34(5):32-37.
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[19]王娟,刘泽翰,张凯,等.小麦抗性淀粉的理化性质研究[J].现代食品科技,2012,28(4):374-377; 472.
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[21]熊玮彦.蒸煮和湿热处理对杂豆细胞内淀粉结构及体外消化性的影响机制研究[D].广州:华南理工大学,2018.
[22] MA Zhen,BOYE J I. Research advances on structural characterization of Resistant starch and its structure-physiological function relationship:A review[J]. Critical Reviews in Food Science&Nutrition, 2018, 58(7):1 059-1 083.
[23] MA Zhen,YIN Xiuxiu,HU Xinzhong,et al. Structural characterization of Resistant starch isolated from laird lentils(Lens Culinaris)seeds subjected to different processing treatments[J]. Food Chemistry,2018,263:163-170.
[24]高群玉,叶营,王琳.湿热处理对不同晶型淀粉理化性质及消化性的影响[J].现代食品科技,2015,31(3):60-65.
[25]付蕾,田纪春,汪浩.抗性淀粉理化特性研究[J].中国粮油学报,2009,24(5):58-62.
[26] ZHENG Baodong,ZHANG Yi,ZENG Hongliang. Structural characteristics and prebiotic effects of Lotus seed Resistant starch[M]. Probiotics,Prebiotics,and Synbiotics.Elsevier Inc,2016:195-211.
[27] HUANG Kehao,DU Bin,XU Baojun. Alterations in physicochemical properties and bile acid binding capacities of dietary fibers upon ultrafine grinding[J]. Powder Technology,2018,326:146-150.
[28]李翠翠,张彩芳,栗亚琼.蚕豆、豌豆淀粉特性研究[J].粮食与食品工业,2016,23(4):62-65.
[29]王雪毓.淀粉基水分散体薄膜包衣材料及其释放行为的研究[D].广州:华南理工大学,2011.
[30]杨小玲,赵维,陈佑宁等.超声波辅助酸法制备红薯抗性淀粉及其结构表征[J].中国粮油学报,2018,33(1):107-110; 117.
[31]李素玲,邓晓聪,高群玉.颗粒型抗性淀粉的制备及性质[J].农业工程学报,2011,27(5):385-391.
[32] ASHWAR B A,GANI A,WANI I A,et al. Production of resistant starch from rice by dual autoclaving-retrogradation treatment:Invitro digestibility,thermal and structural characterization[J]. Food Hydrocolloids,2016,56:108-117.
[33]谭晓凤.马铃薯成分及其淀粉的功能特性探究[J].食品安全导刊,2018(9):138-139.
[2] RATNAYAKE W S,HOOVER R,WARKENTIN T. Pea starch:composition, structure and properties—a review[J]. Starch-Strke,2015,54(6):217-234.
[3]李兆丰,顾正彪,洪雁.豌豆淀粉的研究进展[J].食品与发酵工业,2003,29(10):70-74.
[4]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.
[5]兰冬梅,林晓岚,颜谊颖,等.微波联合干燥制备锥栗抗性淀粉[J].食品与发酵工业,2015,41(5):144-149.
[6]原沙沙,谢岩黎,王金水.微波对淀粉特性影响的研究进展[J].食品科技,2011,36(7):242-243; 247.
[7]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.
[8]郑琳,张元元,齐明.压热法制备白扁豆抗性淀粉的研究[J].现代食品科技,2011,27(6):647-650; 657
[9]冯铄涵,阚建全.压热酸解法制备玉米抗性淀粉的工艺优化[J].粮食科技与经济,2011,36(6):38-42.
[10]牛春艳,刘阳阳.超声波法制备玉米抗性淀粉的工艺条件[J].江苏农业科学,2017,45(1):181-183.
[11]任海斌,肖志刚,赵妍等.挤压-酶解联用抗性淀粉制备工艺的优化研究[J].中国粮油学报,2017,32(2):30-36; 56.
[12] REDDY C K,SURIYA M,HARIPRIYA S. Physicochemical and functional properties of resistant starch prepared from red kidney beans(Phaseolus vulgaris L.)starch by enzymatic method[J]. Carbohydrate Polymeis,2013,95(1):220-226.
[13]谢岩黎,南永远,郝振宇.微波湿热-循环冷冻对小麦淀粉结晶特性的影响[J].中国粮油学报,2017,32(10):49-53.
[14]何小维,罗发兴,罗志刚.物理场改性淀粉的研究[J].食品工业科技,2005,30(9):172-174
[15] ZHANG Huanxin,JIN Zhengyu. Preparation of products rich in resistant starch from maize starch by an enzymatic method[J]. Carbohydrate Polymers,2011,86(4):1 610-1 614.
[16]付陈梅,赵国华,阚健全,等.超声波对淀粉降解及其性质影响[J].粮食与油脂,2002(12):31-32.
[17] ZHANG Juan,CHEN Feng,LIU Feng,et al. Study on structural changes of microwave heat-moisture treated resistant Canna edulis Ker starch during digestion in vitro[J]. Food Hydrocolloids,2010,24(1):27-34.
[18] LOPEZ-RUBIO A,FLANAGAN B M,SHRESTHA A K,et al. Molecular rearrangement of starch during in vitro digestion:toward a better understanding of enzyme resistant starch formation in processed starches[J]. Biomacromolecules,2018,9:1 951-1 958.
[19]王娟,刘泽翰,张凯,等.小麦抗性淀粉的理化性质研究[J].现代食品科技,2012,28(4):374-377; 472.
[20] EVANGLICA F-Z,ELENA S-Z,SENDRA E,et al.Resistant starch as prebiotic:A review[J]. StarchStrke,2011,63(7):10.
[21]熊玮彦.蒸煮和湿热处理对杂豆细胞内淀粉结构及体外消化性的影响机制研究[D].广州:华南理工大学,2018.
[22] MA Zhen,BOYE J I. Research advances on structural characterization of Resistant starch and its structure-physiological function relationship:A review[J]. Critical Reviews in Food Science&Nutrition, 2018, 58(7):1 059-1 083.
[23] MA Zhen,YIN Xiuxiu,HU Xinzhong,et al. Structural characterization of Resistant starch isolated from laird lentils(Lens Culinaris)seeds subjected to different processing treatments[J]. Food Chemistry,2018,263:163-170.
[24]高群玉,叶营,王琳.湿热处理对不同晶型淀粉理化性质及消化性的影响[J].现代食品科技,2015,31(3):60-65.
[25]付蕾,田纪春,汪浩.抗性淀粉理化特性研究[J].中国粮油学报,2009,24(5):58-62.
[26] ZHENG Baodong,ZHANG Yi,ZENG Hongliang. Structural characteristics and prebiotic effects of Lotus seed Resistant starch[M]. Probiotics,Prebiotics,and Synbiotics.Elsevier Inc,2016:195-211.
[27] HUANG Kehao,DU Bin,XU Baojun. Alterations in physicochemical properties and bile acid binding capacities of dietary fibers upon ultrafine grinding[J]. Powder Technology,2018,326:146-150.
[28]李翠翠,张彩芳,栗亚琼.蚕豆、豌豆淀粉特性研究[J].粮食与食品工业,2016,23(4):62-65.
[29]王雪毓.淀粉基水分散体薄膜包衣材料及其释放行为的研究[D].广州:华南理工大学,2011.
[30]杨小玲,赵维,陈佑宁等.超声波辅助酸法制备红薯抗性淀粉及其结构表征[J].中国粮油学报,2018,33(1):107-110; 117.
[31]李素玲,邓晓聪,高群玉.颗粒型抗性淀粉的制备及性质[J].农业工程学报,2011,27(5):385-391.
[32] ASHWAR B A,GANI A,WANI I A,et al. Production of resistant starch from rice by dual autoclaving-retrogradation treatment:Invitro digestibility,thermal and structural characterization[J]. Food Hydrocolloids,2016,56:108-117.
[33]谭晓凤.马铃薯成分及其淀粉的功能特性探究[J].食品安全导刊,2018(9):138-139.