食品工业科技2025，Vol.46Issue(20)：1-8,8.DOI:10.13386/j.issn1002-0306.2024110026
超声辅助压热改性对玉米淀粉结构、理化性质及消化特性的影响
Effects of Ultrasonic Assisted Autoclave Modification on the Structure,Physicochemical Properties and Digestibility of Corn Starch
摘要
Abstract
Corn starch was modified through autoclave treatment(autoclave temperature/time:127 ℃/32 min)and ultrasound assisted autoclave treatment(compression heat temperature/time:110 ℃/26 min)to explore the effects of ultrasonic assisted autoclave modification on its resistant starch content,structure and properties.And the influence of modification treatment on the changes of its resistant starch content was evaluated by analyzing the structure,physicochemical properties and digestive characteristics.Results showed that the modification treatment resulted in irregular lumps of starch granules with notches on the surface and the shift in the crystal form from A-type to V-type,which changed the short-range ordering of starch but not accompanied by the formation of new functional groups and chemical bonds.The hydrolysis rate of modified corn starch was significantly lower than that of corn starch(P＜0.05),while the water separation rate,transparency and solubility were significantly higher than that of corn starch(P＜0.05).Compared with autoclave alone,higher resistant starch content,amylose content,transparency,and anti-digestion were observed in corn starch as a result of ultrasonic-assisted autoclave modification,but decreased freeze-thaw stability was observed.The ultrasonic assisted autoclave modification effectively improved the resistant starch content and anti-digestibility of corn starch by changing the structure and physicochemical properties.Modified corn starch can be used as an ingredient with a low glycemic index in starch-gelatinized food as well as in staple and side dishes.关键词
玉米淀粉/抗性淀粉/超声辅助压热/结构/理化性质/消化特性Key words
corn starch/resistant starch/ultrasonic assisted autoclave/structure/physicochemical property/digestive characteristics分类
轻工纺织引用本文复制引用
李慧敏,阮长青,宋雪健,李志江,汤华成,王长远..超声辅助压热改性对玉米淀粉结构、理化性质及消化特性的影响[J].食品工业科技,2025,46(20):1-8,8.基金项目
国家重点研发计划(2021YFD2100903) （2021YFD2100903）
黑龙江省"百千万"工程科技重大专项(2021ZX12B06) （2021ZX12B06）
黑龙江省自然科学基金联合引导项目(LH2024C086). （LH2024C086）
