制备工艺对高直链玉米淀粉—硬脂酸复合物性质的影响OA北大核心CSTPCD
Influences of preparation process on the properties of high amylose corn starch-stearic acid complex
[目的]优化高抗性淀粉(RS)含量的淀粉—脂质复合物制备工艺,探究工艺参数对复合物抗消化性的影响.[方法]采用单因素试验和正交设计研究了高直链玉米淀粉(HA)预处理及其与硬脂酸(SA)络合过程中温度和时间参数对复合物RS含量的影响,分析最优工艺制备的HA-SA复合物的理化性质、抗消化性及水合特性.[结果]在糊化温区继续升高预处理温度、延长预处理时间、络合温度高于75 ℃均导致RS含量显著降低(P<0.05);HA-SA复合物最优制备工艺为:HA经85 ℃的退火温度预处理12 h后,在75 ℃与SA络合90 min;所制备的HA-SA具有V型晶体特征、完整的淀粉颗粒,为Ⅰ型淀粉—脂质复合物;与HA相比,其热稳定性、抗消化性显著升高,但膨胀力显著降低(P<0.05).[结论]退火温度预处理和适宜的络合温度有利于HA-SA中RS组分的形成;预处理过程中加热强度的增加使淀粉过度糊化,阻碍了直链淀粉与脂质的络合,络合过程中过高的温度也导致复合物中RS组分的解离,使RS含量降低;退火预处理使HA保留了完整的颗粒结构,是HA-SA抗消化性高的原因之一.
[Objective]This study aimed to establish a preparation process for starch-lipid complex with high resistant starch(RS)content and to explore the effects of process parameters on the anti-digestibility of the complex.[Methods]Using RS content as the indicator,one-way experimental and orthogonal designs were employed to study the effects of temperature and time parameters during the pretreatment of high amylose corn starch(HA)and its complexation with stearic acid(SA).The physicochemical properties,anti-digestibility,and hydration characteristics of the HA-SA complex prepared by the optimal process were analyzed.[Results]Increasing pretreatment temperature in the gelatinization temperature range,prolonging the pre-treatment time,and complexing temperature above 75 ℃ all led to a significant decrease in RS content of HA-SA(P<0.05).The optimal process was as following:HA being pretreated at an annealing temperature of 85 ℃ for 12 h,and then complexed with SA at 75 ℃ for 90 min.The prepared HA-SA showed the V-type crystalline pattern and entire starch granules shape,and was characterized as the type Ⅰ complex.It also presented the significantly enhanced thermal stability,bettered anti-digestibility,and lowered swelling power than HA(P<0.05).[Conclusion]Annealing temperature pretreatment and optimal complexation temperature favored to prepare the starch-lipid complex with higher anti-digestibility and entire granule structure.Excessive thermal strength during pretreatment causing excessive gelatinization could impede the formation of RS in the complexes.And a complexation temperature over 75 ℃ led to the disassociation of the complexation.decreasing the RS content.Annealing pretreatment preserved the entire starch granule of HA,which was one of the reasons for the higher digestibility of HA-SA.
张雯;刘步瑜;吴卫成;袁高峰;张治国
浙江海洋大学食品与药学学院,浙江舟山 316022||浙江省农业科学院食品科学研究所,浙江杭州 310021浙江省农业科学院食品科学研究所,浙江杭州 310021浙江海洋大学食品与药学学院,浙江舟山 316022
高直链玉米淀粉硬脂酸淀粉—脂质复合物热稳定性抗消化性
high amylose corn starchstearic acidstarch-lipid complexthermal stabilityanti-digestibility
《食品与机械》 2024 (006)
25-33 / 9
国家重点研发计划项目政府间国际科技创新合作专项(编号:2022YFE0123100);浙江省"尖兵领雁+X"研发攻关计划(编号:2024C04017)
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