该研究探究了不同均质压力对大米淀粉-没食子酸复合物复合指数、理化特性、结构、抗氧化及消化特性的影响。研究结果显示,随均质压力的提高,复合物的复合指数和水溶性指数先上升后下降,而吸水指数和溶胀力呈现出相反的趋势。在0~100 MPa范围内,随均质压力的升高,复合物的形貌由疏松多孔状态逐渐转变为连续致密的凝胶网络结构,在0 MPa时复合物孔隙率为28.27%,平均孔径为0.85 μm,100 MPa时孔隙率降至16.15%,平均孔径为0.53 μm;结晶度和淀粉短程有序性均提高,双螺旋程度降低,且所有复合物均为V型晶体结构。抗氧化活性随均质压力增加呈现先升后降的趋势,在100 MPa时DPPH自由基和ABTS阳离子自由基清除率最高,分别为63.86、46.24 μmol抗坏血酸当量(ascorbic acid equivalent,AAE)/g DW,同时复合物抗性淀粉含量也达到最高为54.80%。综上所述,100 MPa是制备大米淀粉-没食子酸复合物的最优均质压力,在此条件下复合物具有良好的结构稳定性、高抗氧化活性及抗消化性,研究结果为低升糖指数功能性食品(如米粉、馒头、代餐粉)的开发提供理论依据和技术支撑。
The effects of different homogenization pressures on the complex index, physicochemical properties, structure, antioxidant activities, and digestibility characteristics of rice starch-gallic acid complexes were investigated.The results showed that the complex index and water solubility index of the complexes were first increased and then decreased as the homogenization pressure increased, while the water absorption index and swelling power exhibited the opposite trend.The complexes gradually transformed from a loose and porous morphology to a continuous and dense gel network structure as the homogenization pressure increased from 0 MPa to 100 MPa, their porosity and average pore size were decreased from 28.27% to 16.15% and from 0.85 μm to 0.53 μm, respectively.At the range of 0 to 100 MPa, the crystallinity and the short-range order of starch in the complexes increased, while the degree of double helix decreased.Simultaneously, all complexes exhibited a V-type crystal structure.The antioxidant activities of the complexes firstly increased and then decreased with the increase of homogenization pressure, of which the DPPH free radicals and ABTS cationic radicals scavenging rates reached a highest value of 63.86 and 46.24 μmol ascorbic acid equivalent (AAE)/g DW at 100 MPa, respectively.Meanwhile, the complexes also exhibited the highest resistant starch content of 54.80% at 100 MPa.In conclusion, 100 MPa was the optimal homogenization pressure for preparing rice starch-gallic acid complexes.Under this condition, the complexes exhibited excellent structural stability, higher antioxidant activities, and anti-digestibility.These findings provide a theoretical basis and technical support for the development of low-glycemic index functional foods (e.g., rice noodles, steamed bread, meal replacement powder).
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