食品工业科技2025，Vol.46Issue(19)：66-74,9.DOI:10.13386/j.issn1002-0306.2024090084
藜麦淀粉动态体外消化产物的结构特征和理化性质分析
Analysis of Structural Characteristics and Physicochemical Properties of Dynamic in Vitro Digestion Products of Quinoa Starch
摘要
Abstract
With the increasing incidence of abnormal glucose metabolism diseases such as diabetes,it is of great significance to explore the structural characteristics(crystal structure,chemical bonds and functional groups)and physicochemical properties(thermodynamic properties,morphological characteristics and viscosity)of starch digestion products for the development of specific functional foods.Based on this,the dynamic human gastrointestinal digestive system model was used to simulate the oral,gastric and small intestinal digestion process of quinoa starch(QS)in vitro to explore the structural characteristics and physicochemical properties of digestion products at each stage.The results showed that the gastric half-emptying time of gelatinized QS was 29.53 min.The pH value of the stomach contents increased initially and then decreased,and the digestion characteristics were close to those of fluid food.After digestion in the oral cavity,stomach and small intestine,the crystal type of the product changed to V-type,and the weak crystalline starch continued to disintegrate.The crystallinity decreased,the crystal structure diversity increased,the resistance to enzymatic hydrolysis increased,the viscosity gradually decreased,and the starch was difficult to gelatinize.During the digestion process,no new chemical groups were produced,the hydrogen bond force gradually weakened,the glycosidic bonds and pyranose ring structure were broken.Furthermore,both the degree of double helical structure and crystallinity of starch molecules decreased,the transition temperature increased,and the melting enthalpy decreased.The digestion product was transformed into lamellar form,the surface damage increased,and enzymatic hydrolysis pores appeared in the small intestinal digestion product.Therefore,significant differences were observed in the crystal structure,functional group content,enzymatic hydrolysis characteristics,and surface morphology of QS digestion products during oral,gastric,and small intestinal digestion.The results of this study provide a theoretical basis and supporting data for promoting the research of quinoa-based foods and the development of slowly digesting functional foods.关键词
藜麦/淀粉/动态体外消化/结构/理化性质Key words
quinoa/starch/dynamic in vitro digestion/structure/physicochemical properties分类
轻工纺织引用本文复制引用
王浩,赵方佳,李媛,韩高露,但红睿,袁亚宏,牛海力,岳田利..藜麦淀粉动态体外消化产物的结构特征和理化性质分析[J].食品工业科技,2025,46(19):66-74,9.基金项目
国家自然科学基金青年科学基金项目(32202066) （32202066）
陕西省大学生创新创业训练计划项目(S202310697270) （S202310697270）
中国博士后科学基金面上项目(2020M683698XB) （2020M683698XB）
陕西省教育厅科研计划项目(20JK0926). （20JK0926）
