摘要
淀粉是人体主要的能源物质,不同植物来源和加工方式会导致其消化特性不同。Englyst等根据在体外模拟消化特性和淀粉的生物可利用性,将其分为易消化淀粉(rapidly digestible starch, RDS)、慢消化淀粉(slowly digestible starch, SDS)和抗性淀粉(resistant starch, RS)。SDS是指在小肠中能被完全消化但消化速度比较慢的一种淀粉(20~120 min),它可持续缓慢释放出能量,维持餐后血糖稳定,还可以降低餐后胰岛素分泌,提高机体对胰岛素的敏感性。因此可有效改善餐后血糖负荷,控制糖尿病患者特别是II型糖尿病病人的病情。
高支(蜡质和普通)和高链(HylonⅤ和HylonⅦ)玉米淀粉分别属于A型和B型结晶结构,其消化机理对应为“由内向外”和“由外向内”消化类型。未蒸煮的蜡质和普通玉米的SDS含量较高,分别为58.7%和66.2%,而高链玉米淀粉的RS含量大大高于高支淀粉(≈70%)。A型天然淀粉是制备SDS的理想材料(I型慢消化淀粉),而高链淀粉属于RS2(抗性淀粉颗粒)。淀粉经蒸煮后测定其消化性,糊化温度低且具有较高膨胀度的蜡质和普通玉米淀粉具有较高的SDS含量,而糊化温度高,膨胀度较低的高链玉米淀粉具有较高的RS含量。
利用亚甲基蓝(MB~+)对辛烯基琥珀酸淀粉酯(OS淀粉)的OS基团中的羧基进行特异性荧光染色,并用激光共聚焦显微镜测得淀粉颗粒扫描层的荧光强度证实:OS基团在整个颗粒均有分布,大部分在颗粒的外围。辛烯基琥珀酸酯化能够通过OS基团对淀粉酶形成了空间位阻效应影响淀粉的消化特性。随着取代度的增大,未蒸煮OS淀粉的RS含量显著提高,而RDS和SDS含量却逐渐降低。蒸煮后的OS淀粉体外消化速率显著提高。SDS含量随着取代度的增大逐渐增大,但是较低取代度的OS淀粉(DS≤0.031)的SDS含量仍然小于原淀粉。
以高链玉米淀粉为原料,利用普鲁兰酶脱支-月桂酸复合的方法制备含SDS的淀粉-脂质复合物,并考察其性质及SDS形成机理:(a) SDS含量随着脱支时间的延长而增大,当普鲁兰酶浓度在10~40 ASPU/g脱支处理2 h时,SDS含量达到最大(11.2%)。随后,SDS含量逐渐减小,而RS含量逐渐增大。复合温度对淀粉样品的SDS和RS含量无显著性影响。SDS含量在月桂酸添加量由5%增至15%时升至最高,为14.2%。(b)淀粉-脂质复合物样品颗粒结构消失,呈现出高密度且表面光滑、不规则的多角形碎片。X射线衍射图谱显示随着脱支时间的增加(0 h~24 h),淀粉样品的结晶类型又V型逐渐转变为B+V型,相对结晶度也从29.4%逐渐增大到41.8%。脱支淀粉-脂质复合物的DSC热流曲线出现了三个吸热峰。第一个吸热峰(PeakⅠ)是游离的月桂酸熔融吸热所形成的。第二个吸热峰(PeakⅡ)和第三个吸热峰(PeakⅢ)分别是淀粉-脂质复合物和非复合的老化淀粉熔融吸热所形成的。随着脱支时间的增加(2 h~24 h),淀粉-脂质复合物熔融所形成的PeakⅡ吸热峰的T_o、T_p、T_c和ΔH逐渐增大,而老化淀粉熔融所形成的PeakⅢ吸热峰的相变温度和焓值没有显著差异。
Starch is the major component of our food energy, and its botanical origin and process would influence digestible properties. According to starch digestion in vitro and its bioavailability (Englyst method), starch is generally classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). SDS is digested slowly but completely, and sustains plasma glucose levels over time (20~120 min). Therefore, it could be effective in improving postprandial glucose load in patients with diabetes, especially Type II diabetes patient's condition.
Native high-amylopectin (waxy and normal) and high-amylose (HylonⅤand HylonⅦ) cornstarches displayed A-and B-type structures, respectively. Native A-type starches are“inside-out”digestion mechanism, while the B-type starches produce a different hydrolysis pattern observed as“exo-pitting”. The native waxy and normal maize starches are ideal slowly digestible starches (58.7% and 66.7%, respectively) that belong to type I SDS, while native HylonⅦhas more than 70% RS content. After cooking, waxy and normal maize starches with lower gelatinization temperature and higher swelling power have higher SDS contents, while high-amylose maize starches have higher RS contents.
In this study, the distribution of OS groups in the starch granules was investigated using CLSM after being stained MB+ dye. The OS groups appeared to be distributed throughout the OS-starch granules, especially on the surface. The presence of a small amount of OS groups pose a great hindrance to the enzymes for degradation and this resistance is directly proportional to the DS of the sample. The RDS and SDS contents of the uncooked OS-starches showed a decreasing tendency with the increase of DS, while RS content increased significantly. However, cooked OS-starches dramatically increased their in vitro hydrolysis byα-amylase and amyloglucosidase. The SDS content of the OS-starches showed an increasing tendency with the increase of DS, while the SDS content of the low DS starch (DS≤0.031) was lower than that of native starch.
Structural characterizations and formation mechanism of debranched high-amylose maize starch complexed with lauric acid (LA) were studied: (a) SDS content of treated starch samples reached to a maximum (11.2%) at about 2 h debranching time and pullulanase concentration 10~40 ASPU/g, and decreasing thereafter. Complex temperature on the SDS and RS content of starch-lipid complexes had no significant impact. SDS content of starch-lipid complexes reached to a maximum (14.2%), when LA concentration increased from 5% to 15%. (b) The treated starch samples showed disrupted and rearranged structures and bigger, irregularly-shaped particles compared with native starch. When the debranching time increased from 0 to 24h, the relative crystallinity of treated starch samples increased from 29.4% to 41.8%, and the XRD pattern changed fromV-type to a mixture of B- and V-type polymorphs. In DSC thermograms, treated starches from debranched starch displayed three separated endotherms. The first (PeakⅠ) endotherm was due to the melting of the free LA. The second (PeakⅡ) and the third (PeakⅢ) endotherms could be melting of starch-lipid complexes and non-complex retrograded amylose, respectively. The melting temperature and enthalpy changes of starch-lipid complex were gradually enhanced with the increasing of debranching time. However, no significant temperature shifting and enthalpy changes were observed from retrograded amylose during the starch-lipid complex formation.
引文
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