食品科学2025，Vol.46Issue(24)：254-262,9.DOI:10.7506/spkx1002-6630-20250704-030
不同糊化预处理对甘薯Ⅲ型抗性淀粉结构和理化特性的影响
Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type Ⅲ from Sweet Potato
摘要
Abstract
In this study,under identical gelatinization conditions,different pretreatment methods(hydrothermal,microwave,and autoclaving)combined with an ultrasound-assisted enzymatic approach were used to prepare sweet potato resistant starch type Ⅲ(RS3),and their structural and physicochemical properties were compared and analyzed.The results indicated that native sweet potato starch primarily exhibited spherical granules,showing Maltese crosses under polarized light microscopy.However,the Maltese cross disappeared after all three gelatinization pretreatments.The surface of RS3 prepared using hydrothermal and autoclaving pretreatments exhibited porous structures,whereas the surface of RS3 prepared by microwave showed partial depressions with a scaly structure.Compared with native sweet potato starch,the particle size of sweet potato RS3 increased,and the crystal structure changed from type A to type B.Additionally,the gelatinization enthalpy(ΔH)increased from 6.28 to 13.14-24.69 J/g,the amylose content from 15.54％to 19.19％-23.54％,and the resistant starch content from 21.69％to 46.25％-54.72％.Among the three pretreatment methods,sweet potato RS3 pretreated by microwave showed the highest degree of short-range order and crystallinity;the greatest amylose content,gelatinization enthalpy,and resistant starch content;and the lowest solubility,swelling power,and starch hydrolysis rate.In conclusion,under identical gelatinization conditions,microwave pretreatment more effectively promoted the formation of compact granular structures in sweet potato RS3 compared with hydrothermal and autoclaving pretreatments.Moreover,microwave pretreatment enhanced the double helix content and thermal stability of starch,reduced the solubility and swelling capacity,and increased the amylose content to a greater extent.Consequently,sweet potato RS3 obtained via microwave pretreatment exhibited the highest resistant starch content and lowest starch hydrolysis rate,indicating superior digestive resistance.关键词
甘薯/Ⅲ型抗性淀粉/糊化/结构特性/理化特性/体外消化特性Key words
sweet potato/resistant starch type Ⅲ/gelatinization/structural properties/physicochemical properties/in vitro digestibility properties分类
轻工纺织引用本文复制引用
张国芸,蔡海珠,覃海丽,郑珊珊,黄钰萍,邹文韬,潘旭思,钟赛意..不同糊化预处理对甘薯Ⅲ型抗性淀粉结构和理化特性的影响[J].食品科学,2025,46(24):254-262,9.基金项目
广东省科技专项资金农业技术攻关专题项目(2021A05198) （2021A05198）
广东省高校科技创新团队项目(2021KCXTD021) （2021KCXTD021）
