Camelo-Méndez Gustavo A, Agama-Acevedo Edith, Sanchez-Rivera Mirna M, Bello-Pérez Luis A
Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Food Chem. 2016 Nov 15;211:281-4. doi: 10.1016/j.foodchem.2016.05.024. Epub 2016 May 5.
The purpose of this study was to evaluate the effect of blue maize extracts obtained by acid-methanol treatment on the nutritional in vitro starch fractions such as: rapidly digestive starch (RDS), slowly digestive starch (SDS) and resistant starch (RS) of native and gelatinized commercial maize starch. Chromatographic analysis (HPLC-DAD/ESI-MS) of blue maize extracts showed the presence of seven anthocyanins, where cyanidin-3-(6″-malonylglucoside) was the main. Blue maize extracts modified nutritional in vitro starch fractions (decrease of RDS) while RS content increased (1.17 and 2.02 times for native and gelatinized commercial maize starch, respectively) when anthocyanins extracts were added to starch up to 75% (starch weight). This preliminary observation provides the basis for further suitability evaluation of blue maize extract as natural starch-modifier by the possible anthocyanins-starch interaction. Anthocyanin extracts can be a suitable to produce functional foods with higher RS content with potential human health benefits.
本研究的目的是评估经酸 - 甲醇处理获得的蓝玉米提取物对天然和糊化商业玉米淀粉的体外营养淀粉组分的影响，这些组分包括：快速消化淀粉（RDS）、缓慢消化淀粉（SDS）和抗性淀粉（RS）。蓝玉米提取物的色谱分析（HPLC - DAD/ESI - MS）显示存在七种花青素，其中矢车菊素 - 3 - （6″ - 丙二酰葡萄糖苷）是主要成分。当花青素提取物添加量高达75%（淀粉重量）时，蓝玉米提取物改变了体外营养淀粉组分（RDS减少），而RS含量增加（天然和糊化商业玉米淀粉的RS含量分别增加1.17倍和2.02倍）。这一初步观察结果为通过可能的花青素 - 淀粉相互作用进一步评估蓝玉米提取物作为天然淀粉改性剂的适用性提供了依据。花青素提取物可能适合生产具有更高RS含量且对人体健康有益的功能性食品。
