基于酶解脱支-醇沉-重结晶的绿色工艺制备蜡质木薯抗性麦芽糊精(waxy tapioca resistant maltodextrin,WTRMD)并探究其结构和消化性。以蜡质木薯淀粉为原材料,采用酶解脱支-醇沉-重结晶的工艺制备抗性麦芽糊精。利用核磁共振波谱法表征WTRMD的糖苷键变化;使用体积排阻色谱法测定WTRMD的链长分布精细结构;选用X-射线衍射仪表征WTRMD结构特性;采取差示扫描量热仪评估WTRMD的热力学特性;并通过体外模拟消化法测定WTRMD的抗消化性。经酶解脱支-醇沉-重结晶工艺制备的WTRMD,线性短直链淀粉分子数量增加,原有糖苷键断裂,发生转糖苷反应,晶型结构发生转变,形成抗消化的α型糖苷键和β型糖苷键,热稳定性显著提升,抗消化性显著提升(P＜0.05)。
To prepare waxy tapioca resistant maltodextrin based on a green enzymatic debranching-alcohol precipitation-recrystallization process and to study its structure and digestibility, waxy tapioca starch was used as raw material for the preparation of resistant maltodextrin by enzymatic debranching-alcohol precipitation-recrystallization process.Nuclear magnetic resonance spectroscopy was used to characterize the glycosidic bond changes in the waxy tapioca resistant maltodextrin.Size exclusion chromatography was explored to determine the fine structure of the chain length distribution of the waxy tapioca resistant maltodextrin.X-ray diffractometry was used to characterize the structural properties of the waxy tapioca resistant maltodextrin.Differential scanning calorimetry was used to evaluate the thermal properties of the waxy tapioca resistant maltodextrin.The digestive resistance of the waxy tapioca resistant maltodextrin was measured by in vitro simulated digestion.The waxy tapioca resistant maltodextrin prepared by enzymatic debranching, alcohol precipitation, and recrystallization increase the number of linear short-chain amylose molecules, break the original glycosidic bonds, induce transglycosidic reactions, transform the crystalline structure, and form the resistant α-glycosides and β-glycosides bonds, which significantly improve thermal stability and resistance to digestion (P<0.05).
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