摘要
分析比较怀山药淀粉和压热法制备的怀山药抗性淀粉的理化性质及消化特性。结果表明:怀山药淀粉颗粒表面光滑,呈不规则且大小不一的椭球形、三角形等形态,属于C型淀粉;抗性淀粉颗粒特征消失,呈现表面疏松的片层状结构。2种淀粉化学结构相似,抗性淀粉没有形成新的基团。与原淀粉相比,抗性淀粉分子量分布更加集中。抗性淀粉的糊化峰值温度高于原淀粉的,因此其热稳定性更高。抗性淀粉的透明度低于原淀粉的。水浴温度低于75℃时,抗性淀粉的持水性大于原淀粉的,而当水浴温度高于原淀粉糊化温度时,原淀粉的持水性明显高于抗性淀粉的;体外模拟人体消化试验表明,抗性淀粉比原淀粉更耐消化。
The physicochemical characteristics and digestibility of n ative starch from Dioscorea oppo,Wte Thunb. cv. Huaiqing and its re sistant starch produced by autoclave process preparation method have been analyzed and compared in the paper. Results showed that the shape of native starch granules from Dioscorea opposite Thunb. cv. Huaiqing was irregular ellipsoid and triangle with a smooth surface. The crystal form of naitive starch was type C. Resistant starch losing particle characteristic exhibited a lamellar structure with loose surface. Both of them were similar in chemical structure without new functional group in resistant starch granules. Compared with the n ative starch, the molecular weight distribution of resistant starch was more concentrated, The peak temperature of resistant starch gelatini- zation was higher than that of naitive starch, and the resistant starch had better thermal stability. The transparency of resistant starch was lower than naitive starch. When bath temperature was lower than 75 ℃, the water-holding capacity of resistant starch was greater than that of naitive starch, and while bath temperature was above the ge- latinization temperature of native starch, water holding capacity of naitive starch, which was much higher than that of resistant starch. The results of simulating human digestion based on In-Vitro mode showed that resistant starch was more resistant to digestion than nai rive starch.
出处
《食品与机械》
CSCD
北大核心
2017年第11期41-46,共6页
Food and Machinery
基金
河南省高等学校重点科研项目计划(编号:16A550002)
河南科技大学博士启动基金(编号:13480047)
关键词
怀山药
抗性淀粉
理化性质
消化特性
Dioscorea opposite Thunb. cv. Huaiqing
resistant starch
physicochemical properties
digestibility
