食品科学

• 基础研究 • 上一篇    下一篇

制备方法对小麦淀粉-油酸包合物的热性质及消化性质的影响

徐澎聪1,王雨生1,2,陈海华1,*,秦福敏1,于 真1   

  1. 1.青岛农业大学食品科学与工程学院,山东 青岛 266109;2.青岛农业大学学报编辑部,山东 青岛 266109
  • 出版日期:2017-02-15 发布日期:2017-02-28

Effect of Preparation Methods on Thermal Properties and Digestibility of Wheat Starch-Oleic Acid Inclusion Complexes

XU Pengcong1, WANG Yusheng1,2, CHEN Haihua1,*, QIN Fumin1, YU Zhen1   

  1. 1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
    2. Editorial Department of Journal of Qingdao Agricultural University, Qingdao 266109, China
  • Online:2017-02-15 Published:2017-02-28

摘要: 分别采用HCl/KOH法和快速黏度分析(rapid visco analyzer,RVA)法制备小麦淀粉-油酸包合物,并采用差示扫描量热仪、热重分析仪和X-射线衍射仪系统探讨两种制备方法对小麦淀粉-油酸包合物热性质及消化性质的影响规律。结果表明,制备方法影响小麦淀粉-油酸包合物的热性质和消化性质。两种方法制备的小麦淀粉-油酸包合物晶型均为V型;与HCl/KOH法相比,RVA法制备的小麦淀粉-油酸包合物的复合指数、玻璃化转变温度、热分解稳定性、颗粒表面短程结构有序度、慢速消化和抗性淀粉含量升高;相对结晶度、糊化起始温度、焓值、快速消化淀粉含量、水解度、相对消化率和预期血糖指数降低;两种方法制备的小麦淀粉-油酸包合物均属于中血糖指数食物。

关键词: HCl/KOH法, RVA法, 小麦淀粉-油酸包合物, 热性质, 消化性质

Abstract: The effect of two different preparation methods, namely HCl/KOH and rapid visco analyzer (RVA), on thermal properties and digestibility properties of wheat starch-oleic acid inclusion complexes was studied by differential scanning calorimetry, thermogravimetric analyzer and X-ray diffraction. The results indicated that different preparation methods affected thermal properties and digestibility properties of wheat starch-oleic acid inclusion complexes. The crystal types of wheat starch-oleic acid inclusion complexes prepared by both methods were type-V. Wheat starch-oleic acid inclusion complexes prepared by RVA method revealed an increase in complex index, glass transition temperature, thermal decomposition stability, ordered degree of short-range structure of particle surface, and the contents of slowly digestive starch and resistant starch and a decrease in relative crystallinity, onset temperature, gelatinization enthalpy, the content of rapidly digestive starch, hydrolysis degree, relative digestibility and predicted glycemic index compared with those prepared by HCl/KOH method. These two samples had a medium glycemic index.

Key words: HCl/KOH method, RVA method, wheat starch-oleic acid complex, thermal properties, digestibility

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