食品工业科技2026，Vol.47Issue(6)：115-121,7.DOI:10.13386/j.issn1002-0306.2025040136
海门香芋淀粉和王桥花果芋淀粉的理化性质与体外消化特性研究
Physicochemical Properties and in Vitro Digestive Property of Haimen Taro Starch and Wangqiao Fruit Taro Starch
摘要
Abstract
In this paper,the starches from two distinctive plants,namely,the starch from Haimen taro(AAS)and the starch from Wangqiao fruit taro(CSS),were used as raw materials.With commercial sweet potato starch(SPS)as control,the physicochemical properties and in vitro digestion characteristics were comparatively analyzed.Results showed that the purity of the three starches was relatively high.The amylose content of SPS(53.4%)was much higher than those of AAS(36.2%)and CSS(26.3%).Infrared spectroscopy analysis indicated that the values of short-range structural order index(R1044/1022)of AAS and SPS were 0.91 and 0.92,respectively,which were significantly higher than that of CSS(0.79).X-ray diffraction results demonstrated that AAS was a typical A-type starch,while SPS and CSS were CA-type starches.Scanning electron microscopy images revealed that AAS and CSS presented various shapes including spherical and irregular polyhedrons,with particle diameters of 6.1±1.9 μm and 3.1±1.2 μm respectively.Chain length distribution analysis revealed that the amylose molecular degree of polymerization of AAS was significantly lower than that of CSS and SPS.In the branched part,CSS had relatively more A chains and B1 chains,while SPS had the most B2 and B3 chains.In terms of physicochemical properties,the solubility,swelling power,and thermal stability of AAS and CSS starch gels were all lower than those of SPS.In vitro digestion characteristic analysis showed that before gelatinization,AAS contained approximately 22%rapidly digestible starch(RDS)and was the easiest to be digested.After gelatinization,SPS(containing approximately 30%RDS)was more resistant to the action of digestive enzymes,while the resistance to digestion of AAS and CSS was similar(both containing approximately 40%RDS).Therefore,AAS was an A-type starch with uniform particles at moderate particle size,and easy digestibility,while CSS was a CA-type starch with smaller particles,slightly lower structural order,opaque starch paste,but better resistance to digestion.The research results can provide a reference for the development and application of these two new resource starches.关键词
新资源食品/淀粉/分子结构/体外消化/糊化性质/流变性质Key words
new resource food/starch/molecular structure/in vitro digestion/gelatinizing property/rheological property分类
轻工纺织引用本文复制引用
施晓丹,张晶,王妍,袁涛,张童,尹红梅..海门香芋淀粉和王桥花果芋淀粉的理化性质与体外消化特性研究[J].食品工业科技,2026,47(6):115-121,7.基金项目
江西省自然科学基金项目(20242BAB20325,20242BAB20326) （20242BAB20325,20242BAB20326）
福建省农产品质量安全重点实验室开放基金(APQSKF202204). （APQSKF202204）
