添加原花青素后，黍米淀粉的物理化学性质和体外消化率。
Physicochemical properties and in vitro digestibility of proso millet starch after addition of Proanthocyanidins.
机构信息
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
出版信息
Int J Biol Macromol. 2021 Jan 31;168:784-791. doi: 10.1016/j.ijbiomac.2020.11.136. Epub 2020 Nov 21.
The solubility and swelling power, pasting, structure, and digestibility properties of proso millet starch (PMS) with different concentration of proanthocyanidins (PA) were investigated. The results showed that with PA content increasing, the solubility and swelling power of starch increased, the PA accelerated the water absorption and expansion of starch. The results of pasting properties showed that PA increased the peak viscosity of starch, but decreased the setback and pasting temperature. A significant decrease in enthalpy value was measured by differential scanning calorimetry, the enthalpy value decreased from 14.98 J/g to 10.24 J/g at 20% PA concentration. The relative crystallinity of starch, as well as the ratio at 1049/1022 cm, decreased due to the increasing PA concentration, indicating the ordered degree of starch reduced, while the hydrogen bonding in the system was enhanced by PA. The addition of PA decreased the RDS content of uncooked and cooked starch, the RS content increased. When the PA concentration was 20%, the RS content was 1.05 and 1.92 times for native starch, respectively, which significantly reduced the starch digestibility.
研究了不同原花青素（PA）含量的黍米淀粉（PMS）的溶解度、溶胀能力、糊化、结构和消化性能。结果表明，随着 PA 含量的增加，淀粉的溶解度和溶胀能力增加，PA 加速了淀粉的吸水和膨胀。糊化性能结果表明，PA 增加了淀粉的峰值黏度，但降低了回生值和糊化温度。差示扫描量热法测量的焓值显著降低，当 PA 浓度为 20%时，焓值从 14.98 J/g 降低至 10.24 J/g。淀粉的相对结晶度以及 1049/1022 cm 处的比值由于 PA 浓度的增加而降低，表明淀粉的有序度降低，而系统中的氢键被 PA 增强。PA 的添加降低了生淀粉和熟淀粉的快速消化淀粉（RDS）含量，抗性淀粉（RS）含量增加。当 PA 浓度为 20%时，RS 含量分别为原淀粉的 1.05 和 1.92 倍，显著降低了淀粉的消化率。
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