正常玉米淀粉的结构及其体外消化率：酸处理、高压蒸煮和β-淀粉酶处理的影响。

Structure and in vitro digestibility of normal corn starch: effect of acid treatment, autoclaving, and beta-amylolysis.

机构信息

Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, USA.

出版信息

J Agric Food Chem. 2010 Sep 8;58(17):9753-8. doi: 10.1021/jf1011769.

PMID:20684536

Abstract

The goal of this study was to explore a new strategy to reduce the digestibility of normal corn starch (NCS). NCS was treated using 1.0% hydrogen chloride at 55 degrees C. After neutralization and desalting, starches were adjusted to 35% moisture content and subjected to autoclaving. Thereafter, starches were subjected to beta-amylolysis. At different stages, starches were characterized for chain length distribution, ordered structure including the crystalline pattern, and in vitro digestibility. The results showed that acid treatment reduced amylose molecular weight and increased the thermal resistance of A-type crystallites. V-type crystallites promoted by autoclaving were increased by acid treatment, suggesting the beneficial effect of reduced amylose molecular weight on crystallization. beta-Amylolysis had minor impact on the crystalline pattern; however, it significantly reduced the in vitro digestibility of starch by enriching linear chains. At higher levels of acid treatment, the effect of beta-amylolysis was more pronounced.

摘要

本研究旨在探索一种降低普通玉米淀粉（NCS）消化率的新策略。将 NCS 用 1.0%盐酸在 55°C 下处理。中和脱盐后，将淀粉调整至 35%水分含量，然后进行高压蒸煮。然后，对淀粉进行β-淀粉酶解。在不同阶段，对淀粉的链长分布、有序结构（包括结晶模式）和体外消化率进行了表征。结果表明，酸处理降低了直链淀粉的分子量并提高了 A 型晶的热稳定性。高压蒸煮促进的 V 型晶经酸处理后增加，表明降低直链淀粉分子量对结晶有有益的影响。β-淀粉酶解对结晶模式的影响较小；然而，它通过富集线性链显著降低了淀粉的体外消化率。在更高水平的酸处理下，β-淀粉酶解的效果更为明显。