黄大茶水提物对高直链玉米淀粉结构与消化的剂量调控
Structural and Digestive Properties of High-amylose Maize Starch Dosage-regulated by Large-leaf Yellow Tea Aqueous Extract
摘要
Abstract
To promote the high-value utilization of summer-autumn large-leaf yellow tea resources,this study investigated the dose-dependent effects of large-leaf yellow tea aqueous extract(YTWE)on the multi-scale structure and digestive properties of high-amylose maize starch(HAMS).YTWE was added at 0％,5％,10％and 15％(based on starch dry weight)and co-gelatinized with HAMS at 120℃ to prepare tea-starch complexes(TSC).The thermodynamic properties,water status,crystalline structure,short-range order parameter,microstructure and digestibility of TSC were analyzed using DSC,LF-NMR,¹H-NMR,XRD,FT-IR,SEM and the Englyst in vitro digestion model.The results indicated that with the increase in YTWE dosage,the gelatinization onset temperature(T0)increased,while the gelatinization enthalpy(ΔH)decreased from 5.35 J/g to 2.90 J/g.The free water in the starch gel was gradually transformed into multi-layer water,and the proton resonance peak shifted to a lower magnetic field.Both relative crystallinity and the 1 047/1 022 cm-1 ratio(short-range order)increased in a concentration-dependent manner.In vitro digestion revealed a bidirectional dose-dependent effect of YTWE on starch digestibility.Compared with the control(GHACS),5％YTWE increased rapidly digestible starch(RDS)from 59.74％to 70.26％,decreased resistant starch(RS)from 25.01％to 10.39％,and raised the final hydrolysis degree(C∞)from 75.05％to 86.79％.In contrast,15％YTWE reduced the RDS content to 43.51％,increased the RS content to 43.87％,and decreased C∞ to 60.26％.YTWE interacts with HAMS through non-covalent interactions such as hydrogen bonding.At low concentration(5％),YTWE mainly disrupts the ordered structure of starch and exposes enzyme cleavage sites,thereby promoting digestion.At high concentration(15％),it induces the formation of a denser and more ordered gel network,increases crystallinity,and restricts water mobility,thus significantly inhibiting digestion.This study revealed the non-linear dose-dependent effect of crude yellow tea extract on starch digestibility and its multi-scale structural basis,providing a theoretical reference for regulating starch digestibility and utilizing large-leaf yellow tea by-products.关键词
高直链玉米淀粉/黄大茶/消化特性/抗性淀粉/剂量依赖性/多尺度结构Key words
high-amylose maize starch/large-leaf yellow tea/digestive properties/resistant starch/dose-dependent/multi-scale structure分类
轻工纺织引用本文复制引用
刘阳,罗登欢,周丽伟,储灵均,陈琪,许娜..黄大茶水提物对高直链玉米淀粉结构与消化的剂量调控[J].粮油食品科技,2026,34(5):66-75,10.基金项目
国家重点研发计划项目"优质茶智能化加工及高值化利用关键技术研发"(2021YFD1601102) （2021YFD1601102）
安徽省级大学生创新创业训练计划项目"基于黄大茶-玉米淀粉复合物慢消化特性的低 GI 食品开发"(S202410364176) （S202410364176）
安徽省研究生企业工作站"福建品品香茶业有限公司研究生企业工作站"(2024qygzz014) （2024qygzz014）
安徽省级质量工程项目"食品工程原理"(2024aijy083) National Key Research and Development Program Project"Development of Key Technologies for Intelligent Processing and High-value Utilization of Premium Tea"(No.2021YFD1601102) （2024aijy083）
Anhui Provincial College StudentsInnovation and Entrepreneurship Training Program"Development of Low-GI Foods Leveraging the Slow-digestion Properties of the Huangda Tea-Maize Starch Composite"(No.S202410364176) （No.S202410364176）
Anhui Provincial Graduate Enterprise Workstation"Fujian Pinpinxiang Tea Industry Co.,Ltd.Graduate Student Enterprise Workstation"(No.2024qygzz014) （No.2024qygzz014）
Anhui Provincial Quality Project"Principles of Food Engineering"(No.2024aijy083) （No.2024aijy083）
