芡实抗性淀粉的结构特性、物化性质及消化性能研究。
Study on structural characterization, physicochemical properties and digestive properties of euryale ferox resistant starch.
机构信息
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
出版信息
Food Chem. 2021 Oct 15;359:129924. doi: 10.1016/j.foodchem.2021.129924. Epub 2021 Apr 22.
At present, the raw materials for industrialized RS3 products are relatively simple and its purity is low. In addition, the correlation between structure and digestion characteristics of RS3 are rarely studied. In this study, euryale ferox, a kind of annual aquatic herb crop with high content of starch was used as a raw material to prepare RS3 by different methods, including autoclaving, enzymolysis-autoclaving and dual enzymolysis, respectively. The results showed that there were significant differences in the structure and physicochemical properties of the different euryale ferox resistant-enhanced and purified resistant starches (p < 0.05). Purified euryale ferox resistant starches belonged to B + V type crystal and had high thermal stability. After digestion, the structure and thermal properties of euryale ferox resistant-enhanced starches changed a lot. The digestion rate and estimated glycemic index (eGI) of the three kinds of purified euryale ferox RS3 were lower than 20% and 50%, respectively.
目前，工业化 RS3 产品的原料相对简单，纯度较低。此外，RS3 的结构与消化特性之间的相关性研究较少。本研究以淀粉含量较高的一年生水生草本作物芡实为原料，分别采用高压蒸煮、酶解-高压蒸煮和双酶解的方法制备 RS3。结果表明，不同方法制备的芡实抗性增强和纯化抗性淀粉的结构和理化性质存在显著差异（p<0.05）。纯化的芡实抗性淀粉属于 B+V 型晶体，热稳定性高。消化后，芡实抗性增强淀粉的结构和热性质发生了很大变化。三种纯化的芡实 RS3 的消化率和估计血糖指数（eGI）均低于 20%和 50%。
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