摘要
采用油莎豆豆粕作为原料制备油莎豆淀粉,在110℃下对不同含水量(20%、25%、30%、35%)的油莎豆淀粉样品进行2 h的湿热改性处理。分析湿热处理对油莎豆淀粉理化性质、结构及体外消化特性的影响。结果表明:经过湿热处理,油莎豆淀粉表面形貌发生明显变化,随着处理含水量的提高,油莎豆淀粉溶解度与膨润力呈现逐渐下降趋势,粒径大小和直链淀粉含量逐渐升高,体外消化率在HMT-25时最低,为78.45%。同时,湿热处理没有改变油莎豆淀粉原有的A型晶体结构,相对结晶度和糊化焓值(ΔH)的大小与处理的含水量呈负相关。湿热处理能够有效改变油莎豆淀粉结构和理化性质,提高其热稳定性,降低淀粉体外消化速率。
Cyperus esculentus L.starch was prepared from Cyperus esculentus L.meal.Cyperus esculentus L.starch samples with different water contents(20%,25%,30%,35%)were treated with moisture heat for 2 hours at 110℃.The effects of heat moisture treatment(HMT)on the physicochemical properties structure and in vitro digestion characteristics of Cyperus esculentus L.starch were analyzed.The results indicatedthat the surface morphology of Cyperus esculentus L.starch granules changed significantly after HMT.With the increase of water content,the solubility and swelling power of Cyperus esculentus L.starch decreased gradually,the particle size and amylose content increased gradually,and the in vitro digestibility was the lowest at hmt-25,being 78.45%.Meanwhile,the HMT did not change the A-type crystal structure of Cyperus esculentus L.starch,and the relative crystallinity and gelatinization enthalpy(ΔH)were negatively correlated with the water content of the treatment.HMT could effectively change the structure and physicochemical properties of Cyperus esculentus L.starch,improve its thermal stability and reduce the in vitro digestion rate of starch.
作者
曹旭
辛明航
刘婷婷
张闪闪
王大为
Cao Xu;Xin Minghang;Liu Tingting;Zhang Shanshan;Wang Dawei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118;Scientific Research Base of Edible Mushroom Processing Technology Integration,Ministry of Agriculture and Rural Affairs,Changchun 130118;Engineering Research Center of Grain Deep-Processing and High-Efficiency Utilization of Jilin Province,Changchun 130118;Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Efficiency Utilization of By-products of Jilin Province,Changchun 130118)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第10期131-137,共7页
Journal of the Chinese Cereals and Oils Association
基金
吉林省科技发展计划重大科技专项项目(20200502001NC)。
关键词
油莎豆淀粉
湿热处理
理化性质
体外消化特性
Cyperus esculentus L.starch
heat moisture treatment
physical and chemical properties
in vitro digestion characteristics
