柠檬酸酯化对原淀粉和预糊化淀粉性能的影响
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摘要
以高直链玉米淀粉为原料,通过湿热处理制备预糊化淀粉,然后分别进行柠檬酸酯化处理。利用体外消化模型、傅立叶变换红外光谱仪(Fourier transform infrared spectroscopy,FTIR)、扫描电镜(Scanning electron microscopy,SEM)和热重分析(Thermogravimetric differential thermal analyzer,TG)等方法研究两种高直链淀粉性质的差异。结果表明,与原淀粉相比,预糊化处理更显著提高淀粉的酯化程度并相应地降低其消化率。两种酯化淀粉性质比较发现,预糊化淀粉的柠檬酸酯化会导致比原淀粉的柠檬酸酯化样品更低的消化率,这种低消化率的发生与其高取代度有关,其关联性通过傅立叶变换红外光谱的特征吸收验证。同时,TG分析表明,柠檬酸酯化的预糊化淀粉其热分解温度更高,热稳定性更强。这些结构特征均可能与其低消化率有关。本研究的深入对于进一步提高淀粉中的抗性淀粉含量具有一定的指导意义。
High amylose corn starch as raw material,through the heat treatment preparation of pregelatinized starch,and citric acid were esterified. Using in vitro model,Fourier transform infrared spectrometer(FTIR),scanning electron microscopy(SEM)and thermogravimetric analysis(TG)of two straight chain starch properties high difference method. The results showed that compared with the raw starch,pregelatinized starch more significantly improve the degree of esterification and reduced its digestibility. Comparison of two kinds of esterified starch,citric acid esterification pregelatinized starch will lead than raw starch citric acid esterification were lower the rate of digestion,the low digestibility was associated with high degree of substitution,its relevance was verified by absorption characteristics of Fourier transform infrared spectroscopy. At the same time,TG analysis showed that citric acid esterification of pregelatinized starch and its thermal decomposition at high temperature,Thermal stability was stronger. These structural characteristics may be related to its low digestibility. The further study of this study had a certain guiding significance for the further improvement of resistant starch content in starch.
High amylose corn starch as raw material,through the heat treatment preparation of pregelatinized starch,and citric acid were esterified. Using in vitro model,Fourier transform infrared spectrometer(FTIR),scanning electron microscopy(SEM)and thermogravimetric analysis(TG)of two straight chain starch properties high difference method. The results showed that compared with the raw starch,pregelatinized starch more significantly improve the degree of esterification and reduced its digestibility. Comparison of two kinds of esterified starch,citric acid esterification pregelatinized starch will lead than raw starch citric acid esterification were lower the rate of digestion,the low digestibility was associated with high degree of substitution,its relevance was verified by absorption characteristics of Fourier transform infrared spectroscopy. At the same time,TG analysis showed that citric acid esterification of pregelatinized starch and its thermal decomposition at high temperature,Thermal stability was stronger. These structural characteristics may be related to its low digestibility. The further study of this study had a certain guiding significance for the further improvement of resistant starch content in starch.
引文
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[2]孙元琳,李文多.谷物膳食纤维制备及应用研究综述[J].郑州轻工业学院学报(自然科学版),2012,27(1):21-25
[3]薛山.新型膳食纤维——抗性淀粉在食品工业中的应用及前景[J].中国高新技术企业,2009,26(3):85-88
[4]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):578-581
[5]翟爱华,吕博华,张洪微.抗性淀粉的研究现状[J].农产品加工·学刊,2009(2):22-25
[6]Sevenous,Hillse,Farhatia et al.Organisation of theeternal regin of the starch granules as determind by infrared spectroscopy[J].Int J Biol Macromol,2003,31(1/3):79-85
[7]姚蕊,张守文.抗性淀粉的研究发展现状与前景[J].粮食与食品工业,2006,13(1):30-33
[8]王恺,李书华.柠檬酸酯淀粉最佳制备条件的研究[J].食品与机械,2011(7):140-159
[9]周中凯,郑排云,陈晓姗.缓速消化小麦淀粉物化特征及其消化特性的研究[J].食品工业,2014,26(9):177-180
[10]杨蔚宁,谈应权,陈培荣,等.高直链玉米淀粉的特性及其醋酸酯化改性的研究[J].安徽农业大学学报,2009,36(1):63-67
[11]高群玉,李云云.甘薯抗性淀粉RS4的制备及理化性质的研究[D].广州:华南理工大学,2013:1-68
[12]L Bjorck,A Gunnarsson,K Ostergard.A study on native andchemically modified potato starch.Part II.Digestibility in the rat intestinal tract[J].Starch,1989,41:128-134
[13]Pham Van Hunga,Ngo Lam Viena,Nguyen Thi Lan Phib.Resistant starch improvement of rice starches under a combination of acid and heat-moisture treatments[J].Food Chemistry,2016,191:67-73
[14]Sang Ick Shin,Chang Joo Lee,Mi Jung Kim,et al.Structural characteristics of low-glycemic response rice starch produced by citric acid treatment[J].Carbohydrate Polymers,2009(5):588-595
[15]高俊鹏,陈光.抗性淀粉的制备工艺及理化性质的研究[D].吉林:吉林农业大学,2012:1-72
[16]L Bjorck,A Gunnarsson,K Ostergard.A study on native and chemically modified potato starch.Part II.Digestibility in the rat intestinal tract[J].Starch,1989,41:128-134
[17]于九皋,于密军.柠檬酸改性豌豆淀粉的研究[D].天津:天津大学,2008:1-58
[18]周中凯,张岩,陈晓姗,等.波谱特性与淀粉消化行为的关系[J].粮食与饲料工业,2013,24(7):15-21
[19]Bingham S,Day N,Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition(EPIC):an observationa[J].Lancet,2003,361(3):1496-1501