摘要
淀粉是藜麦的主要营养物质,研究藜麦淀粉的消化特性与理化特性可以合理地对淀粉进行改性以满足市场的需求。对3种藜麦淀粉(白藜麦淀粉WCS、红藜麦淀粉RCS、黑藜麦淀粉BCS)的体外消化特性、酶解动力学特性、溶解度与膨胀力、冻融稳定性、黏度特性等指标进行研究。结果表明:红藜麦淀粉中快速消化淀粉含量最高,为60.74%,黑藜麦淀粉中抗性淀粉含量最高,为33.40%。酶解动力学曲线显示3种藜麦淀粉初始消化速度较快,120 min后消化速度趋于平缓,消化完成时,WCS、RCS、BCS的最终酶解率分别为:70.28%、80.64%、69.52%。不同藜麦淀粉的理化性质存在一定差异,主要与直链淀粉与支链淀粉比例、非淀粉组分、晶体结构等因素有关。黏度曲线表明支链淀粉含量越高,黏度越大,一定时间后淀粉凝胶网络形成,黏度保持稳定状态。
Starch is the main nutrient of quinoa,the study on the digestibility and physicochemical properties of quinoa starch can reasonably modify starch to meet the market demand.Digestion characteristics,enzymatic hydrolysis kinetics,solubility,swelling power,freeze-thaw stability and viscosity characteristics of three quinoa starches[White Chenopodium Starch(WCS),Red Chenopodium Starch(RCS)and Black Chenopodium Starch(BCS)]were studied.The results showed that the content of rapidly digested starch in red quinoa starch was the highest(60.74%)and resistant starch in black quinoa starch was the highest(33.40%).Enzymatic hydrolysis kinetics curves showed that the initial digestion rate of the three quinoa starches was fast,and the digestion rate tended to be gentle after 120 minutes.When the digestion was completed,the final enzymatic hydrolysis rates of WCS,RCS,BCS were 70.28%,80.64%and 69.52%respectively.The physical and chemical properties of different quinoa starches are different,mainly related to the ratio of amylocellulose and amylopectin,non-starch components,crystal structure and other factors.Viscosity curves showed that the higher amylopectin content,the higher viscosity.After a certain period of time,starch gel network formed and viscosity remained stable.
作者
孔露
孔茂竹
余佳熹
吕远平
KONG Lu;KONG Maozhu;YU Jiaxi;LYU Yuanping(College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065)
出处
《食品科技》
CAS
北大核心
2019年第4期285-290,共6页
Food Science and Technology
关键词
藜麦
淀粉
体外消化特性
酶解动力学
理化特性
黏度曲线
quinoa
starch
digestibility in vitro
enzymolysis kinetics
physicochemical properties
viscosity curve
