三重回生处理对鹰嘴豆抗性淀粉形成及其特性的影响。
Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization.
作者信息
Jagannadham K, Parimalavalli R, Surendra Babu A
机构信息
Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu 636011 India.
出版信息
J Food Sci Technol. 2017 Mar;54(4):901-908. doi: 10.1007/s13197-016-2308-7. Epub 2016 Aug 24.
Chickpea starch was subjected to triple retrogradation cycle with time intervals of 24, 48 and 72 h. The impact on in vitro digestibility, functional, pasting and structural characteristics was investigated. Compared to native chickpea starch, the resistant starch (RS) content of triple retrograded starch was significantly increased with increased retrogradation time whereas slowly digestible starch content was decreased. Water binding capacity and solubility of triple retrograded starch were significantly increased whereas swelling power and pasting properties were decreased. Triple retrograded starches showed B type and B + V type crystalline structure. After triple retrogradation, the organised granular structure was disrupted, irregularly shaped particles were formed showing porous, coarse, filamentous network structure. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of triple retrograded starches (TRSs). Triple retrogradation was observed to be a promising methods for RS product.
鹰嘴豆淀粉经历了时间间隔为24、48和72小时的三次老化循环。研究了其对体外消化率、功能、糊化和结构特性的影响。与天然鹰嘴豆淀粉相比，三次老化淀粉的抗性淀粉（RS）含量随着老化时间的增加而显著增加，而缓慢消化淀粉含量则降低。三次老化淀粉的水结合能力和溶解度显著增加，而膨胀力和糊化特性则降低。三次老化淀粉呈现B型和B + V型晶体结构。三次老化后，有组织的颗粒结构被破坏，形成了形状不规则的颗粒，呈现出多孔、粗糙、丝状的网络结构。傅里叶变换红外光谱（FT-IR）检测到三次老化淀粉（TRS）中C-H伸缩振动的百分比强度有轻微变化。三次老化被认为是一种生产抗性淀粉的有前景的方法。
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