关键词: 玉米淀粉, 芹菜素, 球磨法, 复合物, 消化性能

Abstract: In order to realize the slow digestion of starch and maintain the stability of postprandial blood sugar, starch-apigenin complex (SAC) were prepared by ball-milling treatment, and in vitro digestibility of SAC was evaluated. Based on the single factor experiment, the better conditions for the preparation of the complex were decided as follows: 5:1 of the mass ratio of starch to apigenin, and 30 h of milling time. Under these conditions, the content of apigenin was 71.5 mg/g and the utilization rate of apigenin was 35.7%. The SACs were characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), infrared spectroscopy (FT-IR) and thermogravimetric analysis (TGA). The results showed that some of starch granules ruptured, their surface became relatively rough, starch and apigenin gathered into larger particles. The crystalline diffraction peaks of apigenin in the obtained SAC disappeared after ball-milling treatment. The characteristic absorption peaks of apigenin in the complex disappeared at 1081cm-1 and 700-800 cm-1. The complexation of corn starch with apigenin could improve the thermal stability of starch. In vitro digestibility experiments showed that when the mass ratio of corn starch to apigenin was 5:1, the digestion rate of SAC was 18.8% after incubating 5 h, indicating that the presence of apigenin increased the anti-digestibility of starch, and the higher the content of apigenin in the complex, the lower the digestion rate of starch.

Key words: corn starch, apigenin, ball-milling, complex, digestibility