糜子改性淀粉的理化性质及体外消化特性研究OACSTPCD
Physicochemical properties and in vitro digestive characteristics of proso millet modified starch
本研究将脱支糜子淀粉(DPM)与不同碳链长度(12〜18)的饱和脂肪酸复合,制备糜子改性淀粉(DPM-FA),并测定其理化性质和体外消化特性.研究发现,糜子改性淀粉的复合指数与脂肪酸碳链长度密切相关,且随着脂肪酸碳链长度的增加,复合指数呈现先增高后降低的趋势,最高至 23.09%.天然糜子淀粉(PMS),脱支糜子淀粉以及糜子改性淀粉的晶型有所变化,由A型转变为B型进而变为V型.随着晶型的改变,糜子改性淀粉热稳定性最高,焓变(ΔH)最高至 5.26 J/g,且其体外消化率最低,相比天然糜子淀粉降低 14.65%,这与抗性淀粉含量增加 10.31%,快消化淀粉含量降低 10.35%密切相关.综上,糜子改性淀粉的高稳定和低消化性的特质,使其有望作为降血糖功能性食品的重要来源.
Debranched proso millet starch(DPM)with saturated fatty acids of different carbon chain lengths(12-18)were used to prepare proso millet modified starch(DPM-FA),and their physicochemical properties and in vitro digestibility was determined.The study found that the composite index of millet modified starch was closely related to the length of the fatty acid carbon chain,and as the length of the fatty acid carbon chain increased,the composite index increased first up to 23.09%and then decreased.The crystalline shape of natural proso millet starch(PMS),debranched proso millet starch and proso millet modified starch changed from A to B and then to V type.With the change in crystalline form,proso millet modified starch had the highest thermal stability,with the highest enthalpy change(ΔH)of 5.26 J/g and the lowest in vitro digestibility of 14.65%.This was closely related to 10.31%increase in resistant starch content and 10.35%decrease in quickly digestible starch content in proso millet.In summary,the high stability and low digestibility qualities of proso millet modified starch made it promising as an important source of hypoglycemic functional foods.
王鑫;李丹;王华;李秀萍;杨丽红;张晔;王浩
天津科技大学,天津 300457甘肃永鑫合农业科技有限公司,会宁 730700会宁县农业农村局,会宁 730799会宁县农业农村综合服务中心,会宁 730799
轻工业
糜子淀粉脂肪酸淀粉-脂肪酸复合物结构表征体外消化特性
proso millet starchfatty acidstarch-fatty acids complexstructural characterizationin vitro digestive properties
《中国食品添加剂》 2024 (003)
147-154 / 8
小杂粮高质化制造与智能化包装项目.
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