Zeng Shaoxiao, Chen Bingyan, Zeng Hongliang, Guo Zebin, Lu Xu, Zhang Yi, Zheng Baodong
College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China.
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China.
J Agric Food Chem. 2016 Mar 30;64(12):2442-9. doi: 10.1021/acs.jafc.5b05809. Epub 2016 Mar 4.
The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. The physicochemical properties of lotus seed starch were characterized by light microscopy, (1)H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch-water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of lotus seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of lotus seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose-amylose interaction.
本研究的目的是探究微波辐照对莲子淀粉理化性质及消化特性的影响。通过光学显微镜、¹H NMR、傅里叶变换红外光谱（FT-IR）以及高效体积排阻色谱-多角度激光光散射-示差折光检测联用技术（HPSEC-MALLS-RI）对莲子淀粉的理化性质进行了表征。由于淀粉颗粒水分分布的改变以及双螺旋结构的增加，淀粉与水的相互作用及结晶区有所增强。随着微波功率的增加，溶胀力、直链淀粉浸出率、分子特性及回转半径降低，这进一步影响了莲子淀粉对酶解的敏感性。此外，随着微波辐照的增加，抗性淀粉和慢消化淀粉增多，进而导致其水解指数和血糖指数降低。莲子淀粉的消化特性主要受支链淀粉分支度降低以及直链淀粉-直链淀粉间强相互作用的影响。
