摘要
为研究微波对马铃薯淀粉单、双螺旋结构和消化性的影响及消化性与单、双螺旋结构之间的关系,分别以2.06 W/g和6.63 W/g的微波功率处理马铃薯淀粉,通过差示扫描量热仪、X射线衍射、^(13)C CP/MAS NMR以及体外消化性测定等方法对微波处理前后淀粉的单、双螺旋结构和消化性进行比较分析.发现:随着微波功率的增加,淀粉的单、双螺旋含量降低,无定形含量增加,糊化热焓和相对结晶度降低;低功率(2.06 W/g)微波对消化性影响较小,而高功率(6.63 W/g)微波显著降低了马铃薯淀粉的抗性淀粉含量,相应地提高了慢消化淀粉SDS和快消化淀粉RDS的含量;微波会破坏淀粉内部单、双螺旋结构,使其含量降低,且随着功率的增加,破坏程度增大;淀粉内单、双螺旋含量的降低引起消化性的改变,低功率微波使其降低较少,因而对消化性影响较小,而高功率微波使其显著降低,因而显著改变了淀粉的消化性.
Potato starch was microwave-treated respectively with the power of 2.06 and 6.63 W/g,and the single and double-helical structures of native and microwave-treated starches and their digestibility were analyzed by means of DSC,XRD,13 C CP/MAS NMR and in vitro digestion,so as to reveal the effects of the microwave treatment on the single and double-helical structures and digestibility of the potato starch as well as the relationship between the single and double-helical structures and the digestibility.The results show that(1)as the microwave power increases,the contents of the single helix,the double helices,the gelatinization enthalpy and the relative crystallinity decrease,while the amorphous components increase;(2)the low-power(2.06 W/g)microwave has a small effect on the digestibility,while the high-power(6.63 W/g)microwave significantly decreases the content of the resistant starch and correspondingly increases the contents of the slowly-digestible starch and the rapidly-digestible starch;(3)the microwave treatment destroys the internal single and double-helical structures of the starch and thus decreases their contents,and the extent of the destruction gradually increases with the increase of the microwave power;and(4)the reduction in the contents of the single and double-helical components causes the starch digestibility to change.In addition,the low-power microwave rarely decreases the contents of the single and double-helical components and thus hardly influences the starch digestibility,while the high-power microwave significantly decreases the contents of the single and double-helical components and thus results in a drastic change in the starch digestibility.
作者
罗志刚
徐小娟
陈永志
LUO Zhi-gang ;XU Xiao-juan;CHEN Yong-zhi(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China)
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
2017年第12期1-7,共7页
Journal of South China University of Technology(Natural Science Edition)
基金
国家自然科学基金资助项目(21576098
21376097)
广东省科技攻关项目(2016A050502005
2015A020209015
2017B090901002)
中国博士后科学基金资助项目(2016M590787
2017T100616)
广州市科技攻关项目(201508020082)~~
关键词
微波
马铃薯淀粉
单/双螺旋
消化性
结晶度
microwave
potato starch
single/double-helical structures
digestibility
crystallinity
