摘要
采用体外模拟消化、扫描电镜、X射线衍射、傅立叶红外和凝胶色谱等方法,对不同温和酸解马铃薯淀粉的生物降解性能、颗粒形貌、结晶结构和链长分布进行了研究。结果表明:温和酸解马铃薯淀粉中易消化淀粉(RDS)含量增多,抗性淀粉(RS)含量减少,而慢消化淀粉(SDS)含量基本不变。马铃薯淀粉颗粒破坏并出现小碎片,B型结晶结构未改变,但相应X-射线衍射峰的强度和结晶度增加,有序化结构与无序化结构的比例(R1047/1022)变大,链长分布曲线出现DP16片断的单一峰。以上数据表明温和酸解使淀粉颗粒中的无定型片层与无定形背景发生降解,而马铃薯淀粉慢消化性与其结晶片层有关。
The in vitro biodegradability, granule appearance, crystal structure and chain length distribution of potato starches after lintnerization by mild acid （2.2 mol/L hydrochloric acid） were investigated. The results showed that the amount of rapidly digestible starch （RDS） increased accompanied by a corresponding decrease of resistant starch （RS） , while slowly digestible starch （SDS） content was kept fairly constant. The granular shape of potato starch was destroyed and small fractions formed. Lintnerization increased the x-ray intensities and crystallinity of starches, but the x-ray diffraction patterns remained B-type. The ratio of 1 047/1 022 cm^-1 also increased. A single peak DP 16 appeared in the chain length distribution. The amorphous regions of starch granules including both the amorphous lamellae and amorphous background were degraded after lintnerization, and the slow digestion property of potato starch may be associated with the crystalline lamellae.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第3期10-14,共5页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(20976073)
江苏省自然基金创新学者攀登项目(BK2008003)
江南大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200804)
江南大学自主科研计划资助(JUSRP10930)
关键词
马铃薯淀粉
慢消化性
温和酸解
分子结构
potato starch, slow digestion, acid-etched, molecular structure
