摘要
为延缓马铃薯淀粉的消化,本研究将糊化马铃薯淀粉和糊化马铃薯淀粉-绿原酸复合物包封在海藻酸钠中制备了凝胶珠,并对凝胶珠进行结构表征、性能测定和消化特性分析。扫描电镜结果显示,糊化马铃薯淀粉-绿原酸复合物凝胶珠具有致密的网状结构,在消化过程中珠形完整,可有效改善马铃薯淀粉的消化性能。傅里叶红外光谱和X射线衍射结果表明,糊化马铃薯淀粉和绿原酸通过非共价键作用形成复合物,糊化马铃薯淀粉复合绿原酸后凝胶珠的相对结晶度由9.68%±0.23%降至8.47%±0.13%。添加绿原酸可以改善糊化马铃薯淀粉凝胶珠黏弹性,剪切黏度由348.00 Pa·s和315.00 Pa·s降至0.67 Pa·s和0.26 Pa·s,凝胶珠中快消化淀粉含量由6.73%±0.09%降至6.18%±0.05%,慢消化淀粉含量由11.14%±0.28%增至12.43%±0.05%。综上所述,本研究构建的凝胶珠可以改善马铃薯淀粉的消化特性,提高马铃薯淀粉在食品工业中的应用,为个性化和功能性产品的开发提供了技术支持。
In order to delay the digestion of potato starch,gelatinized potato starch and its chlorogenic acid complex were encapsulated within sodium alginate to form gel beads to form gel beads.The structural characterization,performance determination,and digestion characteristics of these gel beads were analyzed in this study.Scanning electron microscope results showed that the gelatinized potato starch-chlorogenic acid complex gel beads possessed a dense reticular structure,which helped to maintain the integrity of the beads during digestion process,effectively improving the digestibility of potato starch.The results of Fourier infrared spectroscopy and X-ray diffraction showed that gelatinized potato starch and chlorogenic acid formed a complex through non-covalent bonding,and the relative crystallinity of potato starch gel beads decreased from 9.68%±0.23%to 8.47%±0.13%.Furthermore,the addition of chlorogenic acid to gelatinized potato starch gel beads could improve the viscoelasticity.The shear viscosity decreased from 348.00 Pa·s and 315.00 Pa·s to 0.67 Pa·s and 0.26 Pa·s,and the subsequent preparation of gel beads,the content of fast-digestible starch decreased from 6.73%±0.09%to 6.18%±0.05%,while the content of slow-digestible starch rose from 11.14%±0.28%to 12.43%±0.05%.In conclusion,the gel beads developed in this study could improve the digestive characteristics of potato starch,broaden the application of potato starch in the food industry,and provided technical support for the development of personalized and functional products.
作者
尹立媛
刘阳
赵瑞璇
胡宏海
鲍佳欣
郑振佳
YIN Liyuan;LIU Yang;ZHAO Ruixuan;HU Honghai;BAO Jiaxin;ZHENG Zhenjia(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China;Rushan City Inspection and Testing Center,Rushan 264500,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Product Processing and Storage of the Ministry of Agriculture and Rural Affairs,Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs,Beijing 100193,China)
出处
《食品工业科技》
北大核心
2025年第20期100-106,共7页
Science and Technology of Food Industry
基金
国家马铃薯产业技术体系(CARS-09-P27)。
关键词
糊化马铃薯淀粉
绿原酸
海藻酸钠
凝胶珠
结构表征
体外消化
gelatinized potato starch
chlorogenic acid
sodium alginate
gel beads
structural characterization
in vitro digestion
