超声处理后回生淀粉的分子结构与消化特性之间关系的研究进展。
Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment.
机构信息
National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
出版信息
Food Chem. 2019 Oct 1;294:248-259. doi: 10.1016/j.foodchem.2019.05.050. Epub 2019 May 9.
In this study, ultrasound was used to modulate the molecular structure of retrograded starch (RS3) responsible for the digestion properties, and the relationships among the ultrasonic power, molecular structure, and RS3 digestibility were revealed. Results revealed that the morphological characteristics of RS3 changed after ultrasonic treatment, and high power resulted in more compact block-shape structure. The results of particle size analysis, Fourier transform infrared spectroscopy, and X-ray diffraction showed that ultrasound decreased the long-range orders but increased the median particle size, short-range orders, and V-type polymorph of ultrasound-treated RS3. A decreased (double helix of amylopectin) and an increased (single helix of V-amylose) enthalpy change were observed by differential scanning calorimeter. Digestion profiles showed that some fractions of rapidly-digestible starch were converted into slowly-digestible starch and/or resistant starch. This study provides a potential approach to regulate the digestion of starch-rich foods with desired digestibility through ultrasonic treatment.
本研究利用超声对影响消化特性的回生淀粉（RS3）的分子结构进行调控，并揭示了超声功率、分子结构与 RS3 消化率之间的关系。结果表明，超声处理后 RS3 的形态特征发生改变，高功率导致更紧凑的块状结构。颗粒大小分析、傅里叶变换红外光谱和 X 射线衍射的结果表明，超声降低了长程有序度，而增加了中值粒径、短程有序度和超声处理后 RS3 的 V 型多晶型。差示扫描量热仪显示，（支链淀粉的双螺旋）减少和（V-直链淀粉的单螺旋）增加。消化谱表明，一些快速消化淀粉的部分转化为缓慢消化淀粉和/或抗性淀粉。本研究为通过超声处理调控富含淀粉食物的消化提供了一种潜在的方法。
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