食品与发酵工业2024，Vol.50Issue(1)：189-195,7.DOI:10.13995/j.cnki.11-1802/ts.033750
不同制备方法对青稞抗性淀粉消化性的影响
Effect of different preparation methods on digestibility of highland barley resistant starch
摘要
Abstract
Resistant starch can regulate blood glucose levels and improve the intestinal environment.Using highland barley starch as raw material,highland barley resistant starch was prepared by hydrothermal cooling cycle method,enzymatic branching method,hydro-thermal cooling-multiple hygrothermal treatment method,and enzymatic branching-multiple hygrothermal treatment method.Results showed that the content of highland barley-resistant starch prepared by hydrothermal cooling cycle(enzymatic branching)-damp heat meth-od was significantly higher than that of highland barley-resistant starch prepared by hydrothermal cooling cycle method and enzymatic branching method(P＜0.05).The relative crystallinity and short-range order of highland barley starch were reduced by different prepara-tion methods.Besides,the starch granules were burst by different preparation methods.The structural changes improved the digestibility,gelatinization,and water absorption of highland barley starch,revealing the mechanism of the digestibility and thermodynamic properties of highland barley-resistant starch was regulated by structure.It is hoped that the study will provide a positive basis for the application of highland barley-resistant starch as an improver in rice flour products.关键词
青稞/抗性淀粉/结构特性/热力学特性/消化特性Key words
highland barley/resistant starch/structural properties/thermodynamic properties/digestive characteristics引用本文复制引用
王则徐,周文菊,陈正行,张鑫,杜艳,涂兆鑫,李娟..不同制备方法对青稞抗性淀粉消化性的影响[J].食品与发酵工业,2024,50(1):189-195,7.基金项目
海南藏族自治州科技惠民计划项目(2022-KH05-C) （2022-KH05-C）
西宁市科技局项目(2021-Y-11,2022-Y-08) （2021-Y-11,2022-Y-08）
