食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 189 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033750

研究报告

不同制备方法对青稞抗性淀粉消化性的影响

  • 王则徐 ,
  • 周文菊 ,
  • 陈正行 ,
  • 张鑫 ,
  • 杜艳 ,
  • 涂兆鑫 ,
  • 李娟
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  • 1(江南大学 粮食发酵与食品生物制造国家工程研究中心,江苏 无锡,214122)
    2(青海华实科技投资管理有限公司,青海 西宁,810016)
    3(青海华实青稞生物科技开发有限公司,青海 西宁,810016)
    4(江苏省生物活性制品加工工程技术研究中心,江苏 无锡,214122)
第一作者:硕士研究生(李娟副研究员为通信作者,E-mail:juanli@jiangnan.edu.cn)

收稿日期: 2022-09-27

  修回日期: 2022-11-23

  网络出版日期: 2024-01-31

基金资助

海南藏族自治州科技惠民计划项目(2022-KH05-C);西宁市科技局项目(2021-Y-11,2022-Y-08)

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Effect of different preparation methods on digestibility of highland barley resistant starch

  • WANG Zexu ,
  • ZHOU Wenju ,
  • CHEN Zhengxing ,
  • ZHANG Xin ,
  • DU Yan ,
  • TU Zhaoxin ,
  • LI Juan
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  • 1(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)
    2(Qinghai Huashi Technology Investment Management Co.Ltd., Xining 810016, China)
    3(Qinghai Huashi Highland Barley Biotechnology Development Co.Ltd., Xining 810016, China)
    4(Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China)

Received date: 2022-09-27

  Revised date: 2022-11-23

  Online published: 2024-01-31

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摘要

抗性淀粉具有调节血糖水平和改善肠道环境作用。以青稞淀粉为原料,分别采用压热冷却循环法、酶解脱支法、压热冷却-多次湿热联合处理法、酶解脱支-多次湿热联合处理法制备青稞抗性淀粉。结果表明,压热冷却循环(酶解脱支)-湿热联合处理法制得的青稞抗性淀粉含量显著高于压热冷却循环法和酶解脱支法制得的青稞抗性淀粉(P<0.05)。不同处理方法降低了青稞淀粉相对结晶度和短程有序性,并使淀粉颗粒破裂。这些结构的变化改善了青稞淀粉的消化率、糊化特性和吸水性能,揭示了结构调控青稞抗性淀粉消化性、热力学特性方面的机制。该研究可为后续青稞抗性淀粉作为改良剂应用于米面制品奠定基础。

关键词： 青稞; 抗性淀粉; 结构特性; 热力学特性; 消化特性

本文引用格式

王则徐 , 周文菊 , 陈正行 , 张鑫 , 杜艳 , 涂兆鑫 , 李娟 . 不同制备方法对青稞抗性淀粉消化性的影响[J]. 食品与发酵工业, 2024 , 50(1) : 189 -195 . DOI: 10.13995/j.cnki.11-1802/ts.033750

Abstract

Resistant starch can regulate blood glucose levels and improve the intestinal environment. Using highland barley starch as raw material, highland barley resistant starch was prepared by hydrothermal cooling cycle method, enzymatic branching method, hydrothermal cooling-multiple hygrothermal treatment method, and enzymatic branching-multiple hygrothermal treatment method. Results showed that the content of highland barley-resistant starch prepared by hydrothermal cooling cycle (enzymatic branching)-damp heat method was significantly higher than that of highland barley-resistant starch prepared by hydrothermal cooling cycle method and enzymatic branching method (P<0.05). The relative crystallinity and short-range order of highland barley starch were reduced by different preparation methods. Besides, the starch granules were burst by different preparation methods. The structural changes improved the digestibility, gelatinization, and water absorption of highland barley starch, revealing the mechanism of the digestibility and thermodynamic properties of highland barley-resistant starch was regulated by structure. It is hoped that the study will provide a positive basis for the application of highland barley-resistant starch as an improver in rice flour products.

Key words： highland barley; resistant starch; structural properties; thermodynamic properties; digestive characteristics

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