【摘要】 为改善高直链玉米淀粉的消化特性，该研究以其为原料，分别添加脂质、多糖、蛋白质3类不同添加物，以双螺杆挤压形成复合物，通过考察其淀粉组成及评估血糖生成指数(Estimated glycemic index,eGI)的变化来进行分析对比。通过扫描电子显微镜(Scanning electron microscopy,SEM)、傅里叶红外光谱(Fourier transform infrared spectroscopy,FTIR)、X-射线衍射(X-ray diffraction,XRD)、差示扫描量热仪(Differential scanning calorimetry,DSC)等方法揭示样品eGI值下降的机制。结果表明，添加物限制淀粉颗粒的溶胀，增强淀粉的有序结构，从而改善了高直链玉米淀粉的消化特性。其中无花果多糖表现的效果最佳，抗性淀粉的质量分数由挤压后高直链玉米淀粉中的71.30%显著提高至78.37%，eGI值由59.07降低至51.80，其次为西葫芦多糖、单月桂酸甘油酯、豌豆蛋白、单甘油脂肪酸酯和分离乳清蛋白。总之，脂质、多糖、蛋白质添加可促使挤压后的高直链玉米淀粉结构致密，从而降低eGI值。该研究结果为低GI淀粉类产品的开发与应用提供理论参考。更多还原

【Abstract】 In order to improve the digestibility of high-amylose corn starch,this experiment utilized it as raw material and added three different types of additives—lipids,polysaccharides,and proteins—separately.The components were then processed through twin-screw extrusion to form composites.The study compared and analyzed these composites by examining their starch composition and assessing changes in the estimated glycemic index (eGI).Techniques such as scanning electron microscopy (SEM),Fourier transform infrared spectroscopy (FTIR),X-ray diffraction (XRD),and differential scanning calorimetry (DSC) were used to reveal the mechanisms behind the decrease in the eGI values of the samples.The results indicated that the additives restrict the swelling of starch granules and enhance the ordered structure of starch,thereby improving the digestion properties of high-amylose corn starch.Among them,the polysaccharide from figs exhibited the best effect,significantly increasing the resistant starch mass fraction from 71.30% in the high-amylose corn starch after extrusion to 78.37%,and reducing the eGI value from 59.07 to 51.80,followed by zucchini polysaccharide,monoglyceride fatty acid ester,pea protein,lauric acid glyceride,and whey protein isolate.In summary,the addition of lipids,polysaccharides,and proteins can make the structure of extruded high-amylose corn starch more compact,thereby reducing the eGI value.The findings of this study provide a theoretical reference for the development and application of low-GI starch products.更多还原