Mei Ji-Qiang, Zhou Da-Nian, Jin Zheng-Yu, Xu Xue-Ming, Chen Han-Qing
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.
Food Chem. 2015 Nov 15;187:378-84. doi: 10.1016/j.foodchem.2015.04.076. Epub 2015 Apr 24.
In this study, citric acid was used to react with cassava starch in order to compare the digestibility, structural and physicochemical properties of citrate starch samples. The results indicated that citric acid esterification treatment significantly increased the content of resistant starch (RS) in starch samples. The swelling power and solubility of citrate starch samples were lower than those of native starch. Compared with native starch, a new peak at 1724 cm(-1) was appeared in all citrate starch samples, and crystalline peaks of all starch citrates became much smaller or even disappeared. Differential scanning calorimetry results indicated that the endothermic peak of citrate starches gradually shrank or even disappeared. Moreover, the citrate starch gels exhibited better freeze-thaw stability. These results suggested that citric acid esterification induced structural changes in cassava starch significantly affected its digestibility and it could be a potential method for the preparation of RS with thermal stability.
在本研究中，使用柠檬酸与木薯淀粉反应，以比较柠檬酸酯淀粉样品的消化率、结构和物理化学性质。结果表明，柠檬酸酯化处理显著提高了淀粉样品中抗性淀粉（RS）的含量。柠檬酸酯淀粉样品的膨胀力和溶解度低于天然淀粉。与天然淀粉相比，所有柠檬酸酯淀粉样品在1724 cm(-1)处出现了一个新峰，并且所有柠檬酸淀粉的结晶峰变得更小甚至消失。差示扫描量热法结果表明，柠檬酸酯淀粉的吸热峰逐渐缩小甚至消失。此外，柠檬酸酯淀粉凝胶表现出更好的冻融稳定性。这些结果表明，柠檬酸酯化引起的木薯淀粉结构变化显著影响其消化率，并且它可能是一种制备具有热稳定性的抗性淀粉的潜在方法。
