不同糊化预处理对甘薯III型抗性淀粉结构和理化特性的影响

doi:10.7506/spkx1002-6630-20250704-030

食品科学 ›› 2025, Vol. 46 ›› Issue (24): 254-262.doi: 10.7506/spkx1002-6630-20250704-030

• 食品工程 • 上一篇

不同糊化预处理对甘薯III型抗性淀粉结构和理化特性的影响

张国芸，蔡海珠，覃海丽，郑珊珊，黄钰萍，邹文韬，潘旭思，钟赛意

（1.广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东省海洋生物制品工程实验室，广东省海洋食品工程技术研究中心，广东省亚热带果蔬加工科技创新中心，广东湛江 524088；2.广东海洋大学深圳研究院，广东深圳 518100；3.大连工业大学海洋食品精深加工关键技术省部共建协同创新中心，辽宁大连 116034）

发布日期:2025-12-26
基金资助:
广东省科技专项资金农业技术攻关专题项目（2021A05198）；广东省高校科技创新团队项目（2021KCXTD021）

Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato

ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi

(1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Subtropical Fruit and Vegetable Processing Science and Technology Innovation Center, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518100, China; 3. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Published:2025-12-26

摘要/Abstract

摘要： 本研究在同一糊化度条件下采用不同糊化预处理（水热、微波、压热）分别联合超声-酶法制备甘薯III型抗性淀粉（resistant starch type III，RS3），并对其结构和理化特性进行比较和分析。结果表明，甘薯原淀粉颗粒主要呈球形，在偏光显微镜下显示出马耳他十字，而3 种糊化预处理的甘薯RS3马耳他十字均消失，其中水热预处理和压热预处理的甘薯RS3表面出现孔洞结构，微波预处理的甘薯RS3表面出现部分凹陷和鳞片状结构。相较于甘薯原淀粉，甘薯RS3的粒径增大，晶型由A型转变为B型，糊化焓（ΔH）由6.28 J/g增加到13.14～24.69 J/g，直链淀粉相对含量由15.54%增加到19.19%～23.54%，抗性淀粉相对含量由21.69%增加到46.25%～54.72%。在3 种糊化预处理方式中，微波预处理的甘薯RS3表现出最高的短程有序度和结晶度，最大的直链淀粉含量、糊化焓和抗性淀粉含量，以及最低的溶解度、膨胀势和淀粉水解率。综上，同一糊化度下相较于水热预处理和压热预处理，微波预处理能够促使甘薯RS3形成更紧密的颗粒结构，更大程度提高淀粉的双螺旋度和热稳定性，降低其溶解度和膨胀势，增加直链淀粉含量，这些变化导致微波预处理的甘薯RS3具有相对最高的抗性淀粉含量和最低的淀粉水解率，体现出相对最强的抗消化能力。

关键词: 甘薯；III型抗性淀粉；糊化；结构特性；理化特性；体外消化特性

Abstract: In this study, under identical gelatinization conditions, different pretreatment methods (hydrothermal, microwave, and autoclaving) combined with an ultrasound-assisted enzymatic approach were used to prepare sweet potato resistant starch type III (RS3), and their structural and physicochemical properties were compared and analyzed. The results indicated that native sweet potato starch primarily exhibited spherical granules, showing Maltese crosses under polarized light microscopy. However, the Maltese cross disappeared after all three gelatinization pretreatments. The surface of RS3 prepared using hydrothermal and autoclaving pretreatments exhibited porous structures, whereas the surface of RS3 prepared by microwave showed partial depressions with a scaly structure. Compared with native sweet potato starch, the particle size of sweet potato RS3 increased, and the crystal structure changed from type A to type B. Additionally, the gelatinization enthalpy (ΔH) increased from 6.28 to 13.14–24.69 J/g, the amylose content from 15.54% to 19.19%–23.54%, and the resistant starch content from 21.69% to 46.25%–54.72%. Among the three pretreatment methods, sweet potato RS3 pretreated by microwave showed the highest degree of short-range order and crystallinity; the greatest amylose content, gelatinization enthalpy, and resistant starch content; and the lowest solubility, swelling power, and starch hydrolysis rate. In conclusion, under identical gelatinization conditions, microwave pretreatment more effectively promoted the formation of compact granular structures in sweet potato RS3 compared with hydrothermal and autoclaving pretreatments. Moreover, microwave pretreatment enhanced the double helix content and thermal stability of starch, reduced the solubility and swelling capacity, and increased the amylose content to a greater extent. Consequently, sweet potato RS3 obtained via microwave pretreatment exhibited the highest resistant starch content and lowest starch hydrolysis rate, indicating superior digestive resistance.

Key words: sweet potato; resistant starch type III; gelatinization; structural properties; physicochemical properties; in vitro digestibility properties

中图分类号:

TS210.4

张国芸，蔡海珠，覃海丽，郑珊珊，黄钰萍，邹文韬，潘旭思，钟赛意. 不同糊化预处理对甘薯III型抗性淀粉结构和理化特性的影响[J]. 食品科学, 2025, 46(24): 254-262.

ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi. Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato[J]. FOOD SCIENCE, 2025, 46(24): 254-262.

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不同糊化预处理对甘薯III型抗性淀粉结构和理化特性的影响

Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato

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