藜麦淀粉消化特性与理化特性研究
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摘要
淀粉是藜麦的主要营养物质,研究藜麦淀粉的消化特性与理化特性可以合理地对淀粉进行改性以满足市场的需求。对3种藜麦淀粉(白藜麦淀粉WCS、红藜麦淀粉RCS、黑藜麦淀粉BCS)的体外消化特性、酶解动力学特性、溶解度与膨胀力、冻融稳定性、黏度特性等指标进行研究。结果表明:红藜麦淀粉中快速消化淀粉含量最高,为60.74%,黑藜麦淀粉中抗性淀粉含量最高,为33.40%。酶解动力学曲线显示3种藜麦淀粉初始消化速度较快,120 min后消化速度趋于平缓,消化完成时,WCS、RCS、BCS的最终酶解率分别为:70.28%、80.64%、69.52%。不同藜麦淀粉的理化性质存在一定差异,主要与直链淀粉与支链淀粉比例、非淀粉组分、晶体结构等因素有关。黏度曲线表明支链淀粉含量越高,黏度越大,一定时间后淀粉凝胶网络形成,黏度保持稳定状态。
Starch is the main nutrient of quinoa, the study on the digestibility and physicochemical properties of quinoa starch can reasonably modify starch to meet the market demand. Digestion characteristics, enzymatic hydrolysis kinetics, solubility, swelling power, freeze-thaw stability and viscosity characteristics of three quinoa starches [White Chenopodium Starch(WCS), Red Chenopodium Starch(RCS) and Black Chenopodium Starch(BCS)] were studied. The results showed that the content of rapidly digested starch in red quinoa starch was the highest(60.74%) and resistant starch in black quinoa starch was the highest(33.40%). Enzymatic hydrolysis kinetics curves showed that the initial digestion rate of the three quinoa starches was fast, and the digestion rate tended to be gentle after 120 minutes.When the digestion was completed, the final enzymatic hydrolysis rates of WCS, RCS, BCS were 70.28%,80.64% and 69.52% respectively. The physical and chemical properties of different quinoa starches are different, mainly related to the ratio of amylocellulose and amylopectin, non-starch components, crystal structure and other factors. Viscosity curves showed that the higher amylopectin content, the higher viscosity. After a certain period of time, starch gel network formed and viscosity remained stable.
Starch is the main nutrient of quinoa, the study on the digestibility and physicochemical properties of quinoa starch can reasonably modify starch to meet the market demand. Digestion characteristics, enzymatic hydrolysis kinetics, solubility, swelling power, freeze-thaw stability and viscosity characteristics of three quinoa starches [White Chenopodium Starch(WCS), Red Chenopodium Starch(RCS) and Black Chenopodium Starch(BCS)] were studied. The results showed that the content of rapidly digested starch in red quinoa starch was the highest(60.74%) and resistant starch in black quinoa starch was the highest(33.40%). Enzymatic hydrolysis kinetics curves showed that the initial digestion rate of the three quinoa starches was fast, and the digestion rate tended to be gentle after 120 minutes.When the digestion was completed, the final enzymatic hydrolysis rates of WCS, RCS, BCS were 70.28%,80.64% and 69.52% respectively. The physical and chemical properties of different quinoa starches are different, mainly related to the ratio of amylocellulose and amylopectin, non-starch components, crystal structure and other factors. Viscosity curves showed that the higher amylopectin content, the higher viscosity. After a certain period of time, starch gel network formed and viscosity remained stable.
引文
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[15]姚亚平,田呈瑞,张国权,等.糜子淀粉理化性质的分析[J].中国粮油学报,2009,24(09):45﹣52.
[16]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(02):327﹣336.
[17]张禅,曹新伟,刘建立,等.颗粒状冷水可溶淀粉的理化性能研究[J].应用化工,2017,46(12):2366﹣2369.
[18]齐国源,马旻,刘茜,等.不同添加剂对蕨根淀粉凝沉性的影响[J].粮食加工,2011,36(01):34﹣36.
[19]Lindeboom N,Chang P R,Falk K C,et al.Charac﹣teristics of starch from eight quinoa lines[J].Cereal Chemistry,2005,82(2):216﹣222.
[20]Goering K J,Jackson L L,Dehaas B W.Effect of some nonstarch components in corn and barley starch granules on the viscosity of heated starch﹣water suspensions[J].Cereal Chemistry,1975,52:493﹣500.
[2]肖正春,张广伦.藜麦及其资源开发利用[J].中国野生植物资源,2014,33(02):62﹣66.
[3]Li G,Wang S,Zhu F.Physicochemical properties of quinoa starch[J].Carbohydrate Polymers,2016:137﹣328.
[4]张涛,李文哲.马铃薯淀粉应用研究[J].广西轻工业,2009,25(05):8﹣9.
[5]Ahmed J,Thomas L,Arfat Y A,et al.Rheological,structural and functional properties of high﹣pressure treated quinoa starch in dispersions[J].Carbohydrate Polymers,2018,197(1):649﹣657.
[6]鲁战会,程永强.不同植物来源淀粉之间的理化性质的比较[J].食品科学,2009,30(1):122﹣127.
[7]张小贝,朱国鹏,祝志欣,等.利用3,5﹣二硝基水杨酸法测定菜用甘薯叶中的多糖含量[J].热带生物学报,2017,8(03):359﹣363.
[8]E n g l y s t H N,K i n g m a n S M,C u m m i n g s J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992,46(S2):33﹣50.
[9]李博,王雪飞,徐飞,等.菠萝蜜种子淀粉体外消化酶解动力学及血糖值分析[J].热带作物学报,2018,39(04):774﹣779.
[10]侯蕾,韩小贤,郑学玲,等.不同种类淀粉理化性质的比较[J].粮食加工,2015,40(02):32﹣37.
[11]翟娅菲,刘秀妨,张华,等.藜麦淀粉理化特性研究[J].食品工业科技,2017,38(24):48﹣52.
[12]陶丽,周云沨,柏韵,等.玉米淀粉与马铃薯淀粉复配特性研究[J].饲料研究,2017,(10):37﹣41.
[13]龙虎,蔡自建,刘鲁蜀,等.不同添加剂对蕨根淀粉冻融稳定性影响的研究[J].西南民族大学学报(自然科学版),2007,(01):96﹣100.
[14]陈春旭,郭元新.苦荞发芽过程中淀粉的理化特性变化[J].食品科学,2015,36(13):69﹣73.
[15]姚亚平,田呈瑞,张国权,等.糜子淀粉理化性质的分析[J].中国粮油学报,2009,24(09):45﹣52.
[16]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(02):327﹣336.
[17]张禅,曹新伟,刘建立,等.颗粒状冷水可溶淀粉的理化性能研究[J].应用化工,2017,46(12):2366﹣2369.
[18]齐国源,马旻,刘茜,等.不同添加剂对蕨根淀粉凝沉性的影响[J].粮食加工,2011,36(01):34﹣36.
[19]Lindeboom N,Chang P R,Falk K C,et al.Charac﹣teristics of starch from eight quinoa lines[J].Cereal Chemistry,2005,82(2):216﹣222.
[20]Goering K J,Jackson L L,Dehaas B W.Effect of some nonstarch components in corn and barley starch granules on the viscosity of heated starch﹣water suspensions[J].Cereal Chemistry,1975,52:493﹣500.