| 淀粉-脂质复合物在热加工过程中的结构变化及其对体外消化性影响 |
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| 引用本文： | 秦仁炳,王书军,项丰娟,王硕.淀粉-脂质复合物在热加工过程中的结构变化及其对体外消化性影响[J].食品科学,2021,42(1):47-51. |
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| 作者姓名： | 秦仁炳 王书军 项丰娟 王硕 |
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| 作者单位： | （1.天津科技大学 食品营养与安全国家重点实验室，天津 300457；2.天津科技大学食品科学与工程学院，天津 300457；3.南开大学医学院，天津市食品科学与健康重点实验室，天津 300071） |
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| 基金项目： | 国家自然科学基金面上项目(31772095)。 |
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| 摘 要： | 为研究压热处理和回生对硬脂酸与脱支的高直链玉米淀粉之间所形成复合物（HA7-SA）的结构和体外酶消化率的影响，通过X射线衍射、激光共聚焦显微-拉曼光谱、差示扫描量热仪等方法比较处理前后HA7-SA的长程-短程分子有序性和复合物的相转变温度，并采用体外消化实验测定HA7-SA的体外酶消化率。结果发现，压热处理显著降低了HA7-SA的V-型晶体结晶度（P＜0.05），显著升高了HA7-SA的B-型晶体结晶度、相转变温度及短程分子有序性（P＜0.05）。压热处理后HA7-SA的体外酶促消化率和评估血糖指数显著降低（P＜0.05）。样品于4、25 ℃和50 ℃贮藏24 h对HA7-SA复合物的结构和体外酶促消化率影响不显著。
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| 关 键 词： | 淀粉-脂质复合物 体外消化 压热处理 结构 评估血糖指数 |
Changes in the Structure and in Vitro Enzymatic Digestibility of Starch-Lipid Complexes after Autoclaving Treatment |
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| QIN Renbing,WANG Shujun,XIANG Fengjuan,WANG Shuo.Changes in the Structure and in Vitro Enzymatic Digestibility of Starch-Lipid Complexes after Autoclaving Treatment[J].Food Science,2021,42(1):47-51. |
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| Authors: | QIN Renbing WANG Shujun XIANG Fengjuan WANG Shuo |
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| Affiliation: | (1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; 2. College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; 3. Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China) |
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| Abstract: | The effects of autoclaving treatment and retrogradation on the structure and in vitro enzymatic digestibility of complex(HA7-SA)formed between stearic acid(SA)and debranched high amylose starch were investigated.The long-range and short-range molecular orderliness and phase transition temperature of HA7-SA before and after treatment were determined by X-ray diffraction(XRD),laser confocal microscopy-Raman spectroscopy and differential scanning calorimetry.The in vitro enzymatic digestibility was evaluated by in vitro digestion experiments.It was found that autoclaving treatment could significantly decrease the crystallinity of V-type crystal,and increased the crystallinity of B-type crystal,phase transition temperature and short-range molecular orderliness of HA7-SA(P<0.05).The in vitro enzymatic digestibility and estimated glycemic index(eGI)were significantly decreased after autoclaving treatment.Storage at 4,25 and 50℃for 24 h after the processing had no significant effect on the structure or in vitro enzymatic digestibility of HA7-SA complex. |
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| Keywords: | starch-lipid complexes in vitro digestibility autoclaving treatment structure estimated glycemic index |
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