Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
Int J Biol Macromol. 2019 May 15;129:207-213. doi: 10.1016/j.ijbiomac.2019.02.028. Epub 2019 Feb 7.
Native potato starch (NPS) with tea polyphenols (TPs) was treated in a planetary ball mill, and the effects of co-grinding on properties and digestibility of starch were studied. The X-ray diffraction (XRD) results showed that the crystal structure of starch granules was destroyed after 7 h of ball grinding, and their crystallinity degree reduced from 38.1% to 8.3%. The scanning electron microscopy (SEM) analyses indicated that the damaged starch granules and TPs displayed agglomerates after 7 h of milling. The Fourier-transform infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) results demonstrated the existence of an interaction between starch chains and TPs, which improved the thermal stability and gelatinization temperatures of starch. The ball-milled starches with different amount of TPs showed significant variability to in vitro digestion (the contents of slowly digestible starch and resistant starch). Therefore, the produced ball-milled mixtures may be a desired dietary product for postprandial glycemic control.
采用行星式球磨机对含茶多酚的马铃薯原淀粉（NPS）进行共磨处理，研究共磨处理对淀粉性质和消化性的影响。X 射线衍射（XRD）结果表明，球磨 7 h 后淀粉颗粒的晶体结构被破坏，结晶度从 38.1%降低到 8.3%。扫描电子显微镜（SEM）分析表明，经过 7 h 的研磨，受损的淀粉颗粒和茶多酚呈现团聚状态。傅里叶变换红外光谱（FT-IR）、热重分析（TGA）和差示扫描量热法（DSC）结果表明，淀粉链与茶多酚之间存在相互作用，提高了淀粉的热稳定性和糊化温度。不同量茶多酚的球磨淀粉在体外消化方面表现出显著的可变性（慢消化淀粉和抗性淀粉的含量）。因此，所制备的球磨混合物可能是一种用于餐后血糖控制的理想膳食产品。
