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• 基础研究 •    下一篇

红豆淀粉-脂质复合物结构及体外消化性质研究

郭宏伟1,赵城彬1,吴玉柱2,张浩1,张隋鑫1,李 妍1,许秀颖1,刘景圣1   

  1. 1. 吉林农业大学食品科学与工程学院
    2. 吉林农业大学
  • 收稿日期:2018-11-12 修回日期:2019-09-24 出版日期:2019-11-15 发布日期:2019-12-02
  • 通讯作者: 刘景圣 E-mail:liujingshengname@163.com
  • 基金资助:
    国家重点研发计划项目;吉林省“双十工程”重大科技攻关项目;吉林省教育厅科学研究项目;吉林农业大学科研启动基金资助项目

Structure and in Vitro Digestion of Ormosia Starch-Lipid Complexs

1, 1, 1, 1, 1, 1,   

  • Received:2018-11-12 Revised:2019-09-24 Online:2019-11-15 Published:2019-12-02

摘要: 采用红豆淀粉与四种脂肪酸复合,采用微波处理淀粉后,使用水浴加热 方法制备红豆淀粉-脂质复合物,利用扫描电镜观察、差示扫描量热仪、傅里叶红外光谱及X-射线衍射探讨复合物的结构变化,并测定复合物的体外消化特性。结果发现,在扫描电子显微镜下观察,与对照的红豆淀粉相比,红豆淀粉-脂质复合物的体积增大,表面凹凸不平。差示扫描量热仪分析了红豆淀粉只有单一峰,而复合物有三个峰的生成,证明了复合物是由I型和II型复合物共同构成;糊化的起始温度、峰值温度、结束温度均升高,说明加入脂肪酸抑制了淀粉的糊化;热焓值随着脂肪酸碳链长度及不饱和度的增加而增大,热焓值的增加可能与抗性淀粉的形成有关。红外光谱证明复合物的形成,氢键的增加可能使抗性淀粉含量增多。复合物产生了V型结晶结构的衍射角,晶体特性发生改变,证明了复合物的存在,添加棕榈酸、硬脂酸、油酸形成的复合物的特征峰强度明显高于添加亚油酸形成复合物的特征峰强度,随着V型特征峰的强度增加,抗性淀粉含量升高。复合物的快速消化淀粉含量降低、缓慢消化淀粉及抗性淀粉含量升高,抗消化性随着脂肪酸碳链长度的增加及不饱和度的增加而降低。四种脂肪酸对红豆淀粉产生的影响不同,其中,以棕榈酸的影响效果最为显著。本文可为淀粉-脂质复合物的结构性质及其在抗性淀粉的应用提供参考依据。

关键词: 淀粉-脂质复合物, 结构, 傅里叶红外光谱, X-射线衍射, 体外消化

Abstract: The ormosia starch was compounded with four fatty acids. After microwave-assisted treatment of the starch. Then the ormosia starch-lipid complexs were prepared using a water bath heating method. The structure changes of the ormosia starch-lipid complexes were investigated by scanning electron microscopy, differential scanning calorimetry, fourier transform infrared spectroscopy and X-ray diffraction. And the digestion in vitro characteristics of the complexes were determined. The results showed that the volume of the complex was increased compared to the control starch by scanning electron microscope. Its surface was uneven. Differential scanning calorimetry analyzed that there was only a single peak in ormosia starch, and complexs had three peaks, which proved that the complexs were composed of type I and type II complexes. The onset temperature, peak temperature, and end temperature of the gelatinization were all increased, which proved the addition of the fatty acids inhibited the gelatinization of the starch. The thermal enthalpy increased with the increase in fatty acid carbon chain lengthes and unsaturation. Increase in enthalpy value was related to the formation of resistant starch Infrared spectroscopy demonstrated the formation of the complexs. Increased hydrogen bonding may increase the content of resistant starch The complexs generated a diffraction angle of the V-type crystal structure, and crystal characteristics changed, and the which proved the existence of the complexs. The characteristic peak intensity of the complexs formed by adding palmitic acid, stearic acid and oleic acid were significantly higher than the characteristic peak intensity of the complex formed by adding linoleic acid. As the intensity of the V-shaped characteristic peak increased, the resistant starch content increased. The content of the complexs rapidly digested starch decreased, the content of the slowly digested starch and the resistant starch increased, and the anti-digestibility decreased with the increase of the fatty acid carbon chain lengths and the increase of the unsaturation. The effects of four fatty acids on ormosia starch were different Different carbon chain lengths and saturations had different effects on the production of ormosia starch. Among them, palmitic acid had the most significant effect. This article could provided a reference for the structural properties of starch-lipid complexes and their applications in resistant starch.

Key words: starch-lipid complexs, structure, fourier transform infrared spectroscopy, X-ray diffraction, in vitro digestion

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