食品与机械2024，Vol.40Issue(6)：19-24,110,7.DOI:10.13652/j.spjx.1003.5788.2023.80478
砂仁多糖对小麦淀粉理化性质及消化特性的影响
Effects of Amomum villosum polysaccharide on physicochemical and in vitro digestibility properties of wheat starch
摘要
Abstract
[Objective]This study aimed to explore the mechanism of action between Amomum villosum polysaccharide(AVP)and wheat starch and reveal the dose-effect relationship of AVP on the quality of wheat starch.[Methods]an A VP-wheat starch compound system with different concentrations of AVP was prepared.The effects of different concentrations of AVP on the gelatinization characteristics,rheological properties,thermodynamic properties,crystal structure and digestion characteristics of wheat starch were studied.[Results]The AVP could increase the viscosity and gelatinization temperature of the wheat starch compound system,reduce the leaching of amylose during gelatinization and the damage degree of the crystalline region during wheat starch gelatinization,and delay the gelatinization process.When the concentration of AVP was 1.00％,the disintegration value of the compound system was 299 mPa·s,the retrogradation value was 532 mPa·s,and the gelatinization enthalpy was 666.29 J/g,indicating that the anti-aging effect and the stability were the best.Fourier infrared spectrum analysis showed that there was a hydrogen bond interaction between AVP and wheat,and the bond was the strongest when the mass concentration of AVP was 1.00％.The results of in vitro simulated digestion showed that AVP could inhibit the digestion of wheat starch.[Conclusion]Adding AVP can effectively improve the thermal stability of wheat starch and reduce the digestibility of wheat starch.关键词
砂仁多糖/小麦淀粉/理化特性/消化特性Key words
Amomum villosum polysaccharide/wheat starch/physicochemical properties/digestion properties引用本文复制引用
康志敏,耿宁宁,何梦影,许国震,王志伟,张康逸..砂仁多糖对小麦淀粉理化性质及消化特性的影响[J].食品与机械,2024,40(6):19-24,110,7.基金项目
河南省农业科学院优秀青年科技基金项目(编号:2022YQ27) （编号:2022YQ27）
河南省科技攻关计划项目(编号:222102110035) （编号:222102110035）
院县共建农业科技综合示范县项目—新县(编号:豫农科[2023]66号) （编号:豫农科[2023]66号）
