冻融预处理对莲子淀粉-甘油单硬脂酸酯复合物结构性质和消化性的影响。
Effects of freeze-thaw pretreatment on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
出版信息
Food Chem. 2021 Jul 15;350:129231. doi: 10.1016/j.foodchem.2021.129231. Epub 2021 Feb 9.
To investigate the effects of freeze-thaw cycle pretreatment (in one cycle, frozen samples were reheated to 50 °C and then frozen at -20 °C) on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes, their complex index, crystal structure, molecular structure, micro-morphology, and digestibility were analyzed. The results showed that an appropriate number of freeze-thaw cycles facilitated the helical assembly of lotus seed starch and glycerin monostearin. Specifically, six cycles of freeze-thaw pretreatment were favorable for forming V-type complexes with high microcrystalline proportion. This contributed to the high stability of crystalline region and order arrangement of molecular structure. Moreover, V-complexes were in the form of lamellar debris in micro-morphology, and their total digestion and digestion rates were lower than those of other samples. These results were of significance for developing slowly digesting lotus seed starch-based food.
为了研究冻融循环预处理（在一个循环中，将冷冻样品加热至 50°C，然后在-20°C 下冷冻）对莲子淀粉-甘油单硬脂酸酯复合物结构特性和消化性的影响，分析了它们的复合物指数、晶体结构、分子结构、微观形态和消化性。结果表明，适当数量的冻融循环有助于莲子淀粉和甘油单硬脂酸酯的螺旋组装。具体来说，六次冻融预处理有利于形成具有高微晶比例的 V 型复合物。这有助于提高结晶区的稳定性和分子结构的有序排列。此外，V 型复合物在微观形态上呈片状碎片，其总消化率和消化率均低于其他样品。这些结果对于开发缓慢消化的莲子淀粉基食品具有重要意义。
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