不同 pH 值条件下用苹果酸处理的玉米淀粉的结构特征和体外消化率。
Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions.
机构信息
Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Korea.
Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea.
出版信息
Molecules. 2019 May 17;24(10):1900. doi: 10.3390/molecules24101900.
The objective of this study was to investigate the influence of pH value on the in vitro digestibility of malic acid-treated corn starch in relation to its structural properties. Varying pH values (1.5-8.5) of 2 M malic acid solution were combined with corn starch in a forced-air oven at 130 °C for 12 h. Using Fourier-transform infrared spectroscopy (FT-IR), carbonyl groups were detected in malic acid-treated corn starch, indicating cross-linking through esterification. As the pH value of malic acid-treated corn starch decreased from 8.5 to 1.5, the resistant starch content increased from 18.2 to 74.8%. This was the result of an increased degree of substitution and was maintained after gelatinization. The granular structure of malic acid-treated corn starches was not destroyed, and the starches maintained birefringence. This malic acid-treated corn starch could be utilized in heat processed foods such as bread and cookies as well as in products with reduced calories.
本研究旨在探讨 pH 值对经苹果酸处理的玉米淀粉体外消化率的影响及其结构特性。将 2M 苹果酸溶液的不同 pH 值（1.5-8.5）与玉米淀粉在 130°C 的强制空气烘箱中结合 12 小时。使用傅里叶变换红外光谱（FT-IR），在经过苹果酸处理的玉米淀粉中检测到羰基，表明通过酯化进行了交联。随着苹果酸处理的玉米淀粉的 pH 值从 8.5 降低到 1.5，抗性淀粉含量从 18.2 增加到 74.8%。这是取代度增加的结果，并在糊化后得到维持。苹果酸处理的玉米淀粉的颗粒结构没有被破坏，淀粉保持双折射。这种经过苹果酸处理的玉米淀粉可用于面包和饼干等热加工食品以及热量降低的产品中。
Zotero 插件