四种粘性可溶性膳食纤维对大米淀粉理化性质、结构特性及体外消化率的影响：比较研究。
Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study.
机构信息
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China.
出版信息
Food Chem. 2021 Nov 15;362:130181. doi: 10.1016/j.foodchem.2021.130181. Epub 2021 May 24.
The effect of carboxymethyl cellulose (CMC), high-methoxyl pectin (HMP), konjac glucomannan (KGM), and xanthan gum (XG) on the physicochemical, structural properties, and digestibility of rice starch were investigated and compared. The four viscous soluble dietary fibers (VSDFs) increased the viscosity, storage modulus and loss modulus while decreased the pasting temperature and gelatinization enthalpy. Moreover, XG produced the lowest peak viscosity and dynamic modulus compared with the other VSDFs. Furthermore, the degree of short-range ordered structure of starch with KGM increased from 0.8448 to 0.8716; and the relative crystallinity of starch with XG increased by 12%. An ordered and reunited network structure was observed in SEM. In addition, VSDF inhibited the digestibility of rice starch and significantly increased the resistant starch content. This study compared the effect of four VSDFs on the physicochemical, structural and digestion properties of rice starch to fully understand and develop their application to starchy foods.
研究并比较了羧甲基纤维素（CMC）、高甲氧基果胶（HMP）、魔芋葡甘聚糖（KGM）和黄原胶（XG）对大米淀粉理化性质、结构特性和消化性的影响。四种粘性膳食纤维（VSDF）增加了黏度、储能模量和损耗模量，降低了糊化温度和焓值。此外，与其他 VSDF 相比，XG 产生的峰值黏度和动态模量最低。此外，添加 KGM 使淀粉的短程有序结构程度从 0.8448 增加到 0.8716；XG 使淀粉的相对结晶度增加了 12%。SEM 观察到有序和重组的网络结构。此外，VSDF 抑制了大米淀粉的消化率，显著增加了抗性淀粉的含量。本研究比较了四种 VSDF 对大米淀粉理化性质、结构和消化特性的影响，以充分了解和开发其在淀粉类食品中的应用。
Zotero 插件