菊粉-小麦淀粉复配体系理化特性及相互作用

将不同浓度的天然菊粉(inulin, IN)与小麦淀粉(wheat starch, WS)进行复配，制备IN-WS复配体系，研究复配体系的糊化、流变、消化等理化特性，并分析IN与WS间的相互作用。结果表明，复配体系的黏度、崩解值和回生值显著降低，IN的添加抑制了复配体系的糊化，使WS更加稳定；IN-WS复配体系均为典型的非牛顿流体，具有剪切稀释行为；随着IN浓度的增加，IN-WS复配体系的凝胶结构逐渐由类固态向类液态转变。此外，体外消化试验结果表明，复配体系抗性淀粉的含量随着IN浓度的增高而增大。由相互作用力及红外光谱分析可知，IN与WS的相互作用主要涉及分子间氢键。该研究可为菊粉-淀粉基食品的开发与应用提供指导。

Study on physicochemical properties of inulin-wheat starch blended systems and the interactions between the components

The pasting,rheological,and in vitro digestibility properties of the inulin-wheat starch blended systems were investigated,and their interactions were analyzed.The results showed that for all viscosity parameters,the value of breakdown and setback of the blended systems significantly decreased,indicating that inulin inhibited the pasting of the blended systems and made the wheat starch more stable.All blended systems displayed typical non-Newtonian fluids with shear thinning behavior.With the increased concentration of inulin,the gel structure of inulin-wheat starch blended systems gradually changed from solid-like to liquid-like.Additionally,the results of in vitro digestibility analysis showed that the content of resistant starch in the blended systems increased with the increase of inulin concentration.The interaction force and infrared spectrum results suggested that the interactions between inulin and wheat starch were mainly intermolecular hydrogen bonding.This study can provide guidance for the development and application of inulin-starch based products.