Food and Fermentation Industries >

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

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

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
Expand
  • 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

Fold

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

Cite this article

WANG Zexu , ZHOU Wenju , CHEN Zhengxing , ZHANG Xin , DU Yan , TU Zhaoxin , LI Juan . Effect of different preparation methods on digestibility of highland barley resistant starch[J]. Food and Fermentation Industries, 2024 , 50(1) : 189 -195 . DOI: 10.13995/j.cnki.11-1802/ts.033750

References

[1] 高汪磊, 龚凌霄, 张英.青稞作为我国高原特色谷物资源在功能食品领域的开发潜力[J].粮食与油脂, 2015, 28(2):1-4.
GAO W L, GONG L X, ZHANG Y.The development potential of Tibetan hull-less barley as China plateau characteristic grain resources in the field of functional food[J].Cereals & Oils, 2015, 28(2):1-4.
[2] 张倩倩. 青稞慢性消化淀粉制备条件的优化及应用[D].上海:上海海洋大学, 2015.
ZHANG Q Q.Optimum preparation conditions and application of highland barley slowly digestible starch[D].Shanghai:Shanghai Ocean University, 2015.
[3] 曹承嘉, 缪书婷, 张晓晨, 等.压热冷却循环处理制备青稞抗性淀粉的工艺优化及其特性研究[J].食品科技, 2020, 45(3):253-258.
CAO C J, MIAO S T, ZHANG X C, et al.Optimization of the preparation and physicochemical properties of hulless barley resistance starch by autoclaving-retrograding cycle method[J].Food Science and Technology, 2020, 45(3):253-258.
[4] 翟一潭, 柏玉香, 李晓晓, 等.酶法改性淀粉颗粒的研究进展[J].食品科学, 2021, 42(7):319-328.
ZHAI Y T, BAI Y X, LI X X, et al.Preparation, characterization, physicochemical property and potential application of enzyme-modified starch:A review[J].Food Science, 2021, 42(7):319-328.
[5] 张慧娟, 王静, 刘英丽, 等.碱法提取青稞淀粉的理化性质研究[J].中国食品学报, 2016, 16(3):75-80.
ZHANG H J, WANG J, LIU Y L, et al.Studies on physicochemical properties of hull-less barley starch obtained by the alkali extraction method[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(3):75-80.
[6] 韩丽瑶, 李梁, 张博辉, 等.压热法制备黑青稞抗性淀粉工艺及性质研究[J].食品研究与开发, 2020, 41(10):115-121.
HAN L Y, LI L, ZHANG B H, et al.Study on autoclaving preparation technology of black highland barley resistance starch and its properties[J].Food Research and Development, 2020, 41(10):115-121.
[7] 林静, 苑会功, 周英, 等.小麦抗性淀粉理化特性的研究[J].新疆农业科学, 2017, 54(3):417-422.
LIN J, YUAN H G, ZHOU Y, et al.Studies on the physicochemical properties of wheat flour resistant starch[J].Xinjiang Agricultural Sciences, 2017, 54(3):417-422.
[8] UZIZERIMANA F.湿热处理改性苦荞淀粉的理化性质及体外消化率[D].杨凌:西北农林科技大学, 2021.
UZIZERIMANA F.Physicochemical properties and in vitro digestibility of tartary buckwheat starch modified by heat moisture treatment[D].Yangling:Northwest A&F University, 2021.
[9] 李蒙娜. 小麦抗性淀粉的制备及结构性质研究[D].合肥:合肥工业大学, 2019.
LI M N.Preparation, structure and properties of resistant starch from wheat starch[D].Hefei:Hefei University of Technology, 2019.
[10] CHANG F D, HE X W, HUANG Q.Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules[J].Journal of Cereal Science, 2013, 58(1):89-95.
[11] 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.
[12] 肖新龙. 青稞淀粉理化特性及其抗性淀粉制备研究[D].杨凌:西北农林科技大学, 2013.
XIAO X L.Physicochemical properties of barley starch and preparation of resistant starch[D].Yangling:Northwest A&F University, 2013.
[13] 李红梅, 陈文文, 黄璐, 等.复合湿热处理对苦荞全粉理化特性及体外消化性的影响[J].食品科学技术学报, 2021, 39(5):39-48.
LI H M, CHEN W W, HUANG L, et al.Effect of combined heat-moisture treatments on physicochemical properties and in vitro digestibility of whole tartary buckwheat flour[J].Journal of Food Science and Technology, 2021, 39(5):39-48.
[14] 王成祥, 饶欢, 张美娜, 等.压热-酶解法制备黑豆抗性淀粉及其理化性质[J].食品工业, 2021, 42(8):69-72.
WANG C X, RAO H, ZHANG M N, et al.Preparation and structural characteristics of black bean resistant starch by physical and enzyme methods[J].The Food Industry, 2021, 42(8):69-72.
[15] 秦维. 不同制备方法对慈姑抗性淀粉结构及相关功能的影响[D].镇江:江苏大学, 2020.
QIN W.Influence on the structure and related functional characteristics of arrowhead (Sagittaria sagittifolia L.) resistant starch prepared by different methods[D].Zhenjiang:Jiangsu University, 2020.
[16] VAN SOEST J J G, TOURNOIS H, DE WIT D, et al.Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy[J].Carbohydrate Research, 1995, 279:201-214.
[17] 莫琰, 杨尚威, 赵灿, 等.普鲁兰酶酶解对葛根淀粉理化特性的影响[J].食品工业科技, 2022, 43(13):79-85.
MO Y, YANG S W, ZHAO C, et al.Effect of enzymatic hydrolysis by pullulanase on the physicochemical properties of Kudzu starch[J].Science and Technology of Food Industry, 2022, 43(13):79-85.
[18] 肖兵. 抗性淀粉对糖尿病小鼠血糖和短链脂肪酸的影响及代餐产品开发[D].南昌:南昌大学, 2018.
XIAO B.Resistant starch to diabetic mice the regulation of blood sugar and the effect of short chain fatty acid[D].Nanchang:Nanchang University, 2018.
[19] LESMES U, BEARDS E J, GIBSON G R, et al.Effects of resistant starch type III polymorphs on human colon microbiota and short chain fatty acids in human gut models[J].Journal of Agricultural and Food Chemistry, 2008, 56(13):5415-5421.
[20] 杨光, 丁霄霖.抗性淀粉定量测定方法的研究[J].中国粮油学报, 2002, 17(3):59-62.
YANG G, DING X L.Study on determination of resistant starch[J] Chinese Cereals and Oils Association, 2002, 17(3):59-62.
[21] LIU K, ZHANG B J, CHEN L, et al.Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment[J].Food Chemistry, 2019, 271:102-108.
[22] 张语涵, 徐同成, 刘丽娜, 等.抗性淀粉与肠道微生物的研究进展[J].中国食物与营养, 2019, 25(11):60-63.
ZHANG Y H, XU T C, LIU L N, et al.Research progress on resistant starch and intestinal microorganism[J].Food and Nutrition in China, 2019, 25(11):60-63.
[23] 卞华伟, 郑波, 陈玲, 等.干热处理对青稞淀粉多尺度结构和理化性质的影响[J].食品科学, 2020, 41(7):93-101.
BIAN H W, ZHENG B, CHEN L, et al.Multi-scale structure and physicochemical properties of highland barley starch following dry heat treatment[J].Food Science, 2020, 41(7):93-101.
[24] LIU C, WANG S J, CHANG X D, et al.Structural and functional properties of starches from Chinese chestnuts[J].Food Hydrocolloids, 2015, 43:568-576.
[25] DEMIRKESEN-BICAK H, TACER-CABA Z, NILUFER-ERDIL D.Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties[J].International Journal of Biological Macromolecules, 2018, 111:505-513.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.