College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
Food Chem. 2018 Oct 15;263:163-170. doi: 10.1016/j.foodchem.2018.04.122. Epub 2018 Apr 30.
This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values of M and R¯ than FL-RS, ML-RS, AL-RS (Group C samples), and CL-RS (Group B sample). In parallel with the SEC result, other structural characteristics followed similar trends, where Group C samples exhibited the lowest values of double helix content and crystallinity by C NMR, and degree of order/double helix by FT-IR. Comparatively, Group A samples exhibited the opposite trends, and displayed large amorphous aggregates on their micrograph. The results are expected to provide information for better understanding the mechanism of resistant starch formation during different processing of lentil and to lay a theoretical foundation for the future study of their structure-function relationship.
这项工作专注于未处理（UL-RS）、发芽（GL-RS）、发酵（FL-RS）、微波（ML-RS）、常规烹饪（CL-RS）和高压灭菌（AL-RS）小扁豆种子抗性淀粉的结构特征。尺寸排阻色谱（SEC）结果表明，UL-RS、RL-RS 和 GL-RS（A 组样品）的 M 和 R¯值高于 FL-RS、ML-RS、AL-RS（C 组样品）和 CL-RS（B 组样品）。与 SEC 结果平行的是，其他结构特征也呈现出相似的趋势，其中 C NMR 显示 C 组样品的双螺旋含量和结晶度最低，FT-IR 显示有序/双螺旋程度最低。相比之下，A 组样品则呈现出相反的趋势，在其显微照片上显示出较大的无定形聚集体。研究结果有望为更好地理解小扁豆在不同加工过程中抗性淀粉形成的机制提供信息，并为进一步研究其结构-功能关系奠定理论基础。
