反复回生对蜡质马铃薯淀粉结构特性和体外消化率的影响。
Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch.
机构信息
School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
出版信息
Food Chem. 2014 Nov 15;163:219-25. doi: 10.1016/j.foodchem.2014.04.102. Epub 2014 May 9.
The effects of repeated retrogradation (RR) treatment on the structural characteristics and in vitro digestibility of waxy potato starch were investigated. The cycling times of RR ranging from 1 to 5 were designated as RR-1, RR-2, RR-3, RR-4, and RR-5, respectively. A maximum SDS content (40.41%) was obtained by RR-2 treatment with the time interval of 48h. RR-2-treated starch product exhibited a narrower melting temperature range, a higher onset temperature and a lower melting enthalpy compared with RR-1 treatment. Compared with native starch, X-ray diffraction patterns of treated starches were altered from B-type to C-type. The variation in relative crystallinity of RR-treated starch products was consistent with that in melting enthalpy. Moreover, compared with RR-1-treated starch, a large number of cavities were observed on the surface of RR-2-treated starch product with a time interval of 48h, whereas more smooth regions were found on the surface of RR-5-treated starch product. This study suggested that structural changes of waxy potato starch treated with different cycling times of RR significantly affected the digestibility.
研究了重复回生（RR）处理对蜡质马铃薯淀粉结构特性和体外消化性的影响。RR 的循环次数从 1 到 5 分别标记为 RR-1、RR-2、RR-3、RR-4 和 RR-5。RR-2 处理的时间间隔为 48h，可获得最大 SDS 含量（40.41%）。RR-2 处理的淀粉产物与 RR-1 处理相比，熔融温度范围更窄，起始温度更高，熔融焓值更低。与天然淀粉相比，处理淀粉的 X 射线衍射图谱从 B 型转变为 C 型。RR 处理淀粉产物的相对结晶度的变化与熔融焓值的变化一致。此外，与 RR-1 处理的淀粉相比，RR-2 处理的淀粉产物在 48h 的时间间隔下表面观察到大量空腔，而 RR-5 处理的淀粉产物表面则发现更多的光滑区域。本研究表明，用不同循环次数 RR 处理的蜡质马铃薯淀粉的结构变化显著影响了消化性。
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