食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 329 - 335

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042903

研究报告

乙醇诱导制备的Ⅲ型抗性淀粉在抗消化营养棒开发中的应用研究

  • 马俊辰 ,
  • 王渭琳 ,
  • 徐昊 ,
  • 郭佳悦 ,
  • 刘思源 ,
  • 胡瑶 ,
  • 赵保堂
展开
  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(中国农业大学 营养与健康系,北京,100193)
第一作者:硕士研究生(赵保堂副教授和胡瑶讲师为共同通信作者,E-mail:zhaobaotang@126.com;huyao@cau.edu.cn)

收稿日期: 2025-04-01

  修回日期: 2025-05-17

  网络出版日期: 2026-01-22

基金资助

国家十四五重点研发计划项目(2021YFD2101000,2021YFD2101003);2023年度博士后创新人才支持计划项目(BX20230416);中国博士后科学基金项目(2024M753548)

收起

Application of ethanol-induced preparation of type Ⅲ resistant starch in the development of digestion-resistant nutrition bars

  • MA Junchen ,
  • WANG Weilin ,
  • XU Hao ,
  • GUO Jiayue ,
  • LIU Siyuan ,
  • HU Yao ,
  • ZHAO Baotang
Expand
  • 1(College of Food Science and Technology, Gansu Agricultural University, Lanzhou 730070, China)
    2(Department of Nutrition and Health, China Agricultural University, Beijing 100193, China)

Received date: 2025-04-01

  Revised date: 2025-05-17

  Online published: 2026-01-22

Fold

摘要

该研究以蜡质玉米淀粉为原料,通过不同脱支时间处理,结合压热处理和乙醇诱导等方法制备Ⅲ型抗性淀粉(type Ⅲ resistant starch,RS3),并将其应用于营养棒的开发。结果表明,随着脱支时间的延长,蜡质玉米淀粉的直链淀粉含量显著增加,12 h后趋于稳定。通过乙醇诱导和压热处理制备的HMT-RS3具有较高的抗性淀粉含量(72.78%),显著高于未经处理的蜡质玉米淀粉(20.88%)。在营养棒制备中,当小麦粉与HMT-RS3的添加比例为9∶3时,营养棒的感官特性和质构特性表现最佳,碳水化合物抗消化组分含量达到69.01%,且对硬度、胶黏性和咀嚼性无显著负面影响。研究表明,乙醇诱导制备的HMT-RS3在营养棒中具有良好的应用潜力,可作为优质膳食纤维来源,同时不影响产品的感官和质构品质。该研究证实乙醇诱导重结晶技术可有效调控RS3性能,为功能性食品开发提供了理论支持。

关键词： 蜡质玉米淀粉; Ⅲ型抗性淀粉; 压热处理; 乙醇

本文引用格式

马俊辰 , 王渭琳 , 徐昊 , 郭佳悦 , 刘思源 , 胡瑶 , 赵保堂 . 乙醇诱导制备的Ⅲ型抗性淀粉在抗消化营养棒开发中的应用研究[J]. 食品与发酵工业, 2026 , 52(1) : 329 -335 . DOI: 10.13995/j.cnki.11-1802/ts.042903

Abstract

Type Ⅲ resistant starch (RS3) was synthesized from waxy corn starch (WCS) through varying debranching durations combined with autoclaving and ethanol-induced recrystallization, followed by application in nutritional bar development.Results demonstrated that amylose content in WCS increased significantly with prolonged debranching time and stabilized after 12 h.The HMT-RS3 prepared via ethanol-induced recrystallization with autoclaving treatment exhibited a resistant starch content of 72.78%, markedly higher than that of native WCS (20.88%).In nutritional bar formulations, a wheat flour-to-HMT-RS3 ratio of 9∶3 achieved optimal sensory and textural properties, with digestion-resistant carbohydrate content reaching 69.01% while showing no significant adverse effects on hardness, adhesiveness, or chewiness.This study confirms the potential of ethanol-induced HMT-RS3 as a high-quality dietary fiber source in nutritional bars without compromising product quality.The findings validate ethanol-induced recrystallization as an effective strategy for modulating RS3 properties and provide theoretical support for developing functional foods with enhanced dietary fiber content.

Key words： waxy corn starch; type Ⅲ resistant starch(RS3); heat-moisture treatment; ethanol

参考文献

[1] LUDWIG D S, HU F B, TAPPY L, et al.Dietary carbohydrates:Role of quality and quantity in chronic disease[J].BMJ, 2018, 361:k2340.
[2] CHEN X H, WANG Z R, WANG D, et al.Effects of resistant starch Ⅲ on the serum lipid levels and gut microbiota of Kunming mice under high-fat diet[J].Food Science and Human Wellness, 2023, 12(2):575-583.
[3] MURRAY B S, PHISARNCHANANAN N.The effect of nanoparticles on the phase separation of waxy corn starch+locust bean gum or guar gum[J].Food Hydrocolloids, 2014, 42:92-99.
[4] LU Z H, BELANGER N, DONNER E, et al.Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch[J].Food Chemistry, 2018, 268:533-541.
[5] KHAN A, SIDDIQUI S, RAHMAN U U, et al.Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation[J].International Journal of Food Properties, 2020, 23(1):549-569.
[6] DENG C Y, ZHANG T T, ZHANG X M, et al.Multiscale structure and precipitation mechanism of debranched starch precipitated by different alcohols[J].International Journal of Biological Macromolecules, 2023, 241:124562.
[7] FANG G H, LIU K, GAO Q Y.Effects of heat-moisture treatment on the digestibility and physicochemical properties of waxy and normal potato starches[J].Foods, 2023, 12(1):68.
[8] IZZO M T, NINESS K R.Formulating nutrition bars with inulin and oligofructose[J].Cereal Foods World, 2001, 46:102-106.
[9] MALEKI G, SHADORDIZADEH T, MOZAFARI M R, et al.Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein[J].Journal of Food Measurement and Characterization, 2023, 17(2):2010-2015.
[10] PALAZZOLO G.Cereal bars:They’re not just for breakfast anymore[J].Cereal Foods World, 2003, 48(2):70-72.
[11] AYAD A A, WILLIAMS L L, GAD EL-RAB D A, et al.A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes[J].Cogent Food & Agriculture, 2020, 6(1):1809309.
[12] ENGLYST H N, KINGMAN S M, CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition, 1992, 46(2):S33-S50.
[13] ALJALOUDI R, AL-DABBAS M M, HAMAD H J, et al.Development and characterization of high-energy protein bars with enhanced antioxidant, chemical, nutritional, physical, and sensory properties[J].Foods, 2024, 13(2):259.
[14] YOU X Y, DING Y, BU Q Y, et al.Nutritional, textural, and sensory attributes of protein bars formulated with mycoproteins[J].Foods, 2024, 13(5):671.
[15] IMTIAZ S R, KUHN-SHERLOCK B, CAMPBELL M.Effect of dairy protein blends on texture of high protein bars[J].Journal of Texture Studies, 2012, 43(4):275-286.
[16] 吴悦洲, 叶霞, 黄妙如, 等.金柚幼果膳食纤维提取优化及其在蛋白棒中的应用[J].食品与生物技术学报, 2022, 41(4):38-44.
WU Y Z, YE X, HUANG M R, et al.Optimization of dietary fiber extraction from juvenile fruit of golden pomelo and its application in protein bar[J].Journal of Food Science and Biotechnology, 2022, 41(4):38-44.
[17] MIAO M, JIANG B, ZHANG T.Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch[J].Carbohydrate Polymers, 2009, 76(2):214-221.
[18] XU J C, CHEN L, GUO X B, et al.Understanding the multi-scale structure and digestibility of different waxy maize starches[J].International Journal of Biological Macromolecules, 2020, 144:252-258.
[19] BULÉON A, VÉRONÈSE G, PUTAUX J L.Self-association and crystallization of amylose[J].Australian Journal of Chemistry, 2007, 60(10):706.
[20] MONTESANTI N, LANCELON-PIN C, POTOCKI-VERONESE G, et al.A-amylose single crystals:Influence of amylose concentration, crystallization temperature and surface induction on the crystal morphology[J].Cellulose, 2023, 30(13):8459-8473.
[21] ZHOU L Y, ZHENG X Y, YAN J H, et al.Preparation of debranched starch with high thermal stability and crystallinity using a novel thermal cycling treatment[J].Carbohydrate Polymers, 2024, 345:122583.
[22] ZHANG Y, XING B F, KONG D G, et al.Improvement of in vitro digestibility and thermostability of debranched waxy maize starch by sequential ethanol fractionation[J].International Journal of Biological Macromolecules, 2024, 254:127895.
[23] BABU A S, PARIMALAVALLI R.Impact of the addition of RS-Ⅲ prepared from sweet potato starch on the quality of bread[J].Journal of Food Measurement and Characterization, 2017, 11(3):956-964.
[24] 罗丽华,穆慧玲,杨昌林,等.蛋白棒的质构分析与感官评价研究[J].农业机械, 2012 (21):89-92.
LUO L H, MU H L, YANG C L, et al.Texture analysis and sensory evaluation of protein bars[J].Farm Machinery, 2012 (21):89-92.
[25] MIYAZAKI M, MORITA N.Effect of heat-moisture treated maize starch on the properties of dough and bread[J].Food Research International, 2005, 38(4):369-376.
[26] WITCZAK M, KORUS J, ZIOBRO R, et al.Waxy starch as dough component and anti-staling agent in gluten-free bread[J].LWT, 2019, 99:476-482.
[27] BAIXAULI R, SANZ T, SALVADOR A, et al.Muffins with resistant starch:Baking performance in relation to the rheological properties of the batter[J].Journal of Cereal Science, 2008, 47(3):502-509.
[28] CERVINI M, FRUSTACE A, GARRIDO G D, et al.Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient[J].Heliyon, 2021, 7(3):e06562.
[29] LAGUNA L, SALVADOR A, SANZ T, et al.Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits[J].LWT - Food Science and Technology, 2011, 44(3):737-746.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司