高直链玉米III型抗性淀粉制备及其结构和特性

doi:10.7506/spkx1002-6630-20211231-354

食品科学 ›› 2022, Vol. 43 ›› Issue (22): 52-59.doi: 10.7506/spkx1002-6630-20211231-354

• 食品化学 • 上一篇

高直链玉米III型抗性淀粉制备及其结构和特性

曾凯骁，王鹏杰，任发政，张树成，张嘉茜，刘思源，文鹏程

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.中国农业大学营养与健康系，北京 100083；3.烟台双塔食品股份有限公司，山东烟台 265400）

发布日期:2022-12-12
基金资助:
国家自然科学基金青年科学基金项目（32101870）；甘肃省民生科技计划项目（20CX9NA097）；中小企业技术创新基金项目（21CX6NH280）；甘肃农业大学“伏羲人才”基金项目（GAUFX-02Y01）

Preparation, Structure and Properties of High-Amylose Maize Type III Resistant Starch

ZENG Kaixiao, WANG Pengjie, REN Fazheng, ZHANG Shucheng, ZHANG Jiaxi, LIU Siyuan, WEN Pengcheng

(1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; 3. Yantai Shuangta Food Co. Ltd., Yantai 265400, China)

Published:2022-12-12

摘要/Abstract

摘要： 以高直链玉米淀粉G50和G70为原料，经酸解、糊化、脱支和重结晶步骤获得III型抗性淀粉，通过退火与压热处理以进一步提升淀粉的抗性比例。采用扫描电子显微镜、X射线衍射、差示扫描量热、快速黏度分析等方法，研究淀粉颗粒形貌、结晶结构、热特性及糊化特性，利用Englyst法测试淀粉消化特性。结果表明：高直链玉米淀粉G50和G70酸解后的得率分别为77.9%和84.5%，重结晶后的得率降为54.4%和70.2%。原G50和G70改性后，淀粉颗粒形貌被破坏，形成大小不等、颗粒形貌不规则的团聚体；淀粉结晶型由B＋V型转变为A＋V型，且结晶度升高；淀粉糊化温度升高，且加热过程中黏度几乎消失。溶解与膨胀特性结果表明，经酸解、糊化、脱支和老化处理后原G50和G70的溶解性显著升高，退火和压热处理后降低了III型抗性淀粉的溶解性和膨胀度。体外消化特性分析表明，改性后的G50和G70具备更强的抗消化性能，抗性淀粉含量最高可达80.5%（G70-RS3-压热20%）。本研究的改性处理能有效提高高直链玉米淀粉G50和G70中抗性淀粉含量，同时抗性淀粉含量与结晶度和糊化温度呈显著正相关。

关键词: 高直链玉米淀粉；III型抗性淀粉；结构特征；消化性

Abstract: Using high-amylose maize starch G50 and G70 as raw material, type III resistant starch was obtained by successive steps of acid hydrolysis, pasting, debranching and recrystallization, and annealing and autoclaving treatments were used to improve the yield of resistant starch. Scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), rapid viscosity analysis (RVA) were used to evaluate the morphology, crystalline structure, thermal properties and pasting properties of starch granules, and the digestion properties of starch were tested by the Englyst method. The results showed that the yields of type III resistant starch from high-amylose maize starch G50 and G70 after acid hydrolysis were 77.9% and 84.5%, respectively, and were reduced to 54.4% and 70.2% after recrystallization, respectively. For G50 and G70, the morphology of starch granules was destroyed after modification, and aggregates with different sizes and irregular shapes were formed. The crystalline type of starch changed from B + V to A + V, and the crystallinity increased. The pasting temperature of starch increased, and the viscosity almost disappeared after heating. The solubility of G50 and G70 significantly increased after acid hydrolysis, pasting, debranching and recrystallization, while the solubility and swelling power of type III resistant starch decreased after annealing and autoclaving treatments. In vitro digestion tests showed that the modified G50 and G70 had stronger resistance to digestion than the raw ones, and the resistant starch content of G70-derived type III resistant starch autoclaved after addition of 20% water was the highest (80.5%). In conclusion, the modification treatment can effectively increase the content of resistant starch in high-amylose maize starch G50 and G70, and the content of resistant starch is significantly positively correlated with the crystallinity and pasting temperature.

Key words: high-amylose maize starch; type III resistant starch; structural characteristics; digestibility

中图分类号:

TS231

曾凯骁，王鹏杰，任发政，张树成，张嘉茜，刘思源，文鹏程. 高直链玉米III型抗性淀粉制备及其结构和特性[J]. 食品科学, 2022, 43(22): 52-59.

ZENG Kaixiao, WANG Pengjie, REN Fazheng, ZHANG Shucheng, ZHANG Jiaxi, LIU Siyuan, WEN Pengcheng. Preparation, Structure and Properties of High-Amylose Maize Type III Resistant Starch[J]. FOOD SCIENCE, 2022, 43(22): 52-59.

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高直链玉米III型抗性淀粉制备及其结构和特性

Preparation, Structure and Properties of High-Amylose Maize Type III Resistant Starch

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