了解超声处理调控真空冷冻干燥后淀粉回生消化特性的机制。
Understanding the mechanism of ultrasonication regulated the digestibility properties of retrograded starch following vacuum freeze drying.
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
Carbohydr Polym. 2020 Jan 15;228:115350. doi: 10.1016/j.carbpol.2019.115350. Epub 2019 Sep 21.
The digestibility properties and structural changes of retrograded starch (RS3) induced by ultrasonic treatment (UT) were investigated. The digestion profiles showed that UT increased the slowly digestible starch (SDS) or resistant starch (RS) of RS3 as an effective green process, corresponding to a change in hydrolysis kinetic parameters (equilibrium starch hydrolysis percentage and kinetic constant). SEM analysis showed that ultrasound led to breakage of RS3 particles followed by cracking, reorientation and crystallization. Differences in amylose content, granule size, and ζ-potential were found for native RS3 and ultrasound-treated RS3 (UT-RS3). UT decreased the relative crystallinity and gelatinization enthalpy but enhanced short-range order of RS3 based on the results of XRD, DSC, and FT-IR, respectively. Surprisingly, diffractive peaks at 13°and 20° (V-type crystalline structure) and a new exothermic peak were also observed for UT-RS3. The outcome was believed to open new pathways for regulating the digestibility properties of RS3 by UT and development of low glycemic response food.
研究了超声处理（UT）诱导的老化淀粉（RS3）的消化特性和结构变化。消化曲线表明，超声处理作为一种有效的绿色工艺，增加了缓慢消化淀粉（SDS）或抗性淀粉（RS）的含量，相应地改变了水解动力学参数（平衡淀粉水解百分比和动力学常数）。SEM 分析表明，超声导致 RS3 颗粒破裂，随后发生开裂、重排和结晶。与天然 RS3 相比，超声处理后的 RS3（UT-RS3）的直链淀粉含量、颗粒大小和 ζ-电位存在差异。基于 XRD、DSC 和 FT-IR 的结果，UT 降低了 RS3 的相对结晶度和凝胶焓，但增强了短程有序性。令人惊讶的是，UT-RS3 还观察到了 13°和 20°处的衍射峰（V 型结晶结构）和新的放热峰。这一结果为通过 UT 调节 RS3 的消化特性和开发低血糖反应食品开辟了新途径。
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