轻工学报2024，Vol.39Issue(4)：34-41,8.DOI:10.12187/2024.04.005
水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响
Effect of heat temperature on the structures and digestibility of corn starch-chlorogenic acid complexes
摘要
Abstract
Corn starch-chlorogenic acid complexes were prepared under 60℃,70℃,80℃and 90℃,respectively.The chlorogenic acid content,complex index(CI),crystal structure,in-vitro digestibility were studied,to investigate the effect of temperature on the formation and digestibility of corn starch-chlorogenic acid complexes during hydrothermal treatment.The results showed that as the heat temperature increased,the CI of starch increased from 4.27%to 10.65%gradually,the chlorogenic acid content in the complexes was increased first and then decreased with a highest content of 6.13 mg/g being prepared at 80℃.While excessive chlorogenic acid could promote the formation of double helix structure in corn starch,it hindered the reformation of ordered crystal structures.The structural changes in corn starch-chlorogenic acid complexes as the heat temperature increased would gradually enhance their gelatinization stability and resistance to digestion,and the resistant starch(RS)content in the complexes increased from 20.49%to 30.69%.Therefore,the interaction between corn starch and chlorogenic acid could be adjusted by controlling the heat temperature,which in turn modulates the digestibility of corn starch.关键词
玉米淀粉/绿原酸/水热处理温度/晶体结构/消化性能Key words
corn starch/chlorogenic acid/heat temperature/crystal structure/digestibility分类
轻工纺织引用本文复制引用
唐艳红,李书鋆,张义平,曹煜婕,曾钰琪,姜晓冰..水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响[J].轻工学报,2024,39(4):34-41,8.基金项目
国家自然科学基金项目(32272432) （32272432）
河南师范大学博士后基金项目(5101049470223) （5101049470223）
河南师范大学博士科研启动基金项目(5101049170832). （5101049170832）
