微波和湿热处理藜麦淀粉的结构与消化率变化研究
Insights into the changes of structure and digestibility of microwave and heat moisture treated quinoa starch.
作者信息
Liu Guangxin, Zhang Rong, Huo Shuan, Li Jing, Wang Mengting, Wang Wei, Yuan Zhining, Hu Aijun, Zheng Jie
机构信息
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
出版信息
Int J Biol Macromol. 2023 Aug 15;246:125681. doi: 10.1016/j.ijbiomac.2023.125681. Epub 2023 Jul 3.
In this study, quinoa starch was subjected to microwave and heat moisture treatment (MHT) with various moisture content (15 %, 25 %, 35 %) and microwave power (4.8, 9.6, 14.4 W/g), and its structure and digestibility were investigated. SEM and particle size analysis indicated that MHT caused the agglomeration of starch granules and increased the particle size. Moreover, MHT increased the short-range order structure and relative crystallinity, except for MHT with moisture content (35 %). DSC results demonstrated that the gelatinization temperature and gelatinization enthalpy had a slight improvement after MHT. Moreover, MHT increased the amylose content to some extent. It was worth noting that the digestibility of quinoa starch significantly decreased. After MHT, a part of rapidly digestible starch (RDS) was converted into slowly digestible starch (SDS) or resistant starch (RS). Particularly, when moisture content was 25 %, the starch had a highest SDS + RS content. Thus, this study provided a potential approach using MHT to modulate the digestibility of starch.
在本研究中，藜麦淀粉在不同水分含量（15%、25%、35%）和微波功率（4.8、9.6、14.4 W/g）条件下进行了微波和湿热处理（MHT），并对其结构和消化率进行了研究。扫描电子显微镜（SEM）和粒度分析表明，MHT导致淀粉颗粒团聚并增大了粒径。此外，除了水分含量为35%的MHT处理外，MHT增加了短程有序结构和相对结晶度。差示扫描量热法（DSC）结果表明，MHT处理后糊化温度和糊化焓略有提高。此外，MHT在一定程度上提高了直链淀粉含量。值得注意的是，藜麦淀粉的消化率显著降低。MHT处理后，一部分快速消化淀粉（RDS）转化为缓慢消化淀粉（SDS）或抗性淀粉（RS）。特别是，当水分含量为25%时，淀粉的SDS + RS含量最高。因此，本研究提供了一种利用MHT调节淀粉消化率的潜在方法。
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