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高压灭菌结合普鲁兰酶处理对黑苦荞淀粉功能特性及体外消化率的影响

Changes in Functional Properties and In Vitro Digestibility of Black Tartary Buckwheat Starch by Autoclaving Combination with Pullulanase Treatment.

作者信息

Zheng Faying, Nie Fuxin, Qiu Ye, Xing Yage, Xu Qinglian, Chen Jianxiong, Zhang Ping, Liu Hong

机构信息

School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.

Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

出版信息

Foods. 2024 Dec 19;13(24):4114. doi: 10.3390/foods13244114.

DOI:10.3390/foods13244114
PMID:39767054
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11675899/
Abstract

The processing properties of resistant starch (RS) and its digestion remain unclear, despite the widespread use of autoclaving combined with debranching in its preparation. In this study, the physicochemical, rheological and digestibility properties of autoclaving modified starch (ACB), autoclaving-pullulanase modified starch (ACPB) and native black Tartary buckwheat starch (NB) were compared and investigated. The molecular weight and polydispersity index of modified starch was in the range of 0.15 × 101.90 × 10 KDa and 1.882.82, respectively. In addition, the SEM results showed that both modifications influenced the morphological characteristics of the NB particles, and their particles tended to be larger in size. Autoclaving and its combination with pullulanase significantly increased the short-range ordered degree, resistant starch yield and water- and oil-absorption capacities, and decreased the syneresis properties with repeated freezing/thawing cycles. Moreover, rheological analysis showed that both ACB and ACPB exhibited shear-thinning behavior and lower gel elasticity as revealed by the power law model and steady-state scan. The degradation of starch chains weakened the interaction of starch molecular chains and thus changed the gel network structure. The in vitro digestion experiments demonstrated that ACB and ACPB exhibited greater resistance to enzymatic digestion compared to the control, NB. Notably, the addition of pullulanase inhibited the hydrolysis of the ACB samples, and ACPB showed greater resistance against enzymatic hydrolysis. This study reveals the effects of autoclaving combined with debranching on the processing properties and functional characteristics of black Tartary buckwheat starch.

摘要

尽管在抗性淀粉（RS）制备过程中广泛使用高压灭菌结合脱支处理，但其加工特性及其消化情况仍不明确。本研究对高压灭菌改性淀粉（ACB）、高压灭菌-普鲁兰酶改性淀粉（ACPB）和天然黑苦荞淀粉（NB）的物理化学、流变学和消化特性进行了比较和研究。改性淀粉的分子量和多分散指数分别在0.15×101.90×10 kDa和1.882.82范围内。此外，扫描电子显微镜结果表明，两种改性均影响了NB颗粒的形态特征，且其颗粒尺寸趋于增大。高压灭菌及其与普鲁兰酶的组合显著提高了短程有序度、抗性淀粉产率以及吸水和吸油能力，并降低了反复冻融循环后的脱水收缩特性。此外，流变学分析表明，ACB和ACPB均表现出剪切变稀行为，且如幂律模型和稳态扫描所示，凝胶弹性较低。淀粉链的降解削弱了淀粉分子链间的相互作用，从而改变了凝胶网络结构。体外消化实验表明，与对照NB相比，ACB和ACPB对酶消化表现出更大的抗性。值得注意的是，添加普鲁兰酶抑制了ACB样品的水解，且ACPB对酶水解表现出更大的抗性。本研究揭示了高压灭菌结合脱支对黑苦荞淀粉加工特性和功能特性的影响。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/c03821c120c7/foods-13-04114-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/ef750e898733/foods-13-04114-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/81513c0ac55d/foods-13-04114-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/81ea2cf2b71f/foods-13-04114-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/25ea07e8130d/foods-13-04114-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/7d33d12f098b/foods-13-04114-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/0a04f571bcec/foods-13-04114-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/053633c76c1f/foods-13-04114-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/b45bec089ea0/foods-13-04114-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/c03821c120c7/foods-13-04114-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/ef750e898733/foods-13-04114-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/81513c0ac55d/foods-13-04114-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/81ea2cf2b71f/foods-13-04114-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/25ea07e8130d/foods-13-04114-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/7d33d12f098b/foods-13-04114-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/0a04f571bcec/foods-13-04114-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/053633c76c1f/foods-13-04114-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/b45bec089ea0/foods-13-04114-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/358c/11675899/c03821c120c7/foods-13-04114-g009.jpg

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Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes.乙醇添加对鞑靼荞麦淀粉-槲皮素/芦丁复合物理化性质、结构和体外消化性能的影响。
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Structural, physicochemical and digestive properties of rice starch modified by preheating and pullulanase treatments.
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