【作者】 王婵； 张斌； 罗发兴； 扶雄； 黄强；

【Author】 WANG Chan,ZHANG Bin,LUO Fa-xing,FU Xiong,HUANG Qiang (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)

【机构】 华南理工大学轻工与食品学院；

【摘要】 对四种不同直链/支链淀粉含量玉米淀粉的热力学性质进行了研究,并采用Englyst法对四种淀粉进行体外消化模拟,探索了淀粉热力学性质与消化性的关系。结果表明,高支链玉米淀粉与高直链玉米淀粉的热力学性质存在显著差异。高支链玉米淀粉的起糊温度在70℃左右,而高直链玉米淀粉(HylonⅦ)在煮沸的情况下也难以糊化,淀粉峰值粘度随直链含量升高显著下降,蜡质玉米淀粉、普通玉米淀粉和HylonⅤ的峰值粘度分别为2256BU、1612BU和229BU;具有适当直链含量的普通玉米淀粉具有较高的膨胀能力,普通玉米淀粉在90℃膨胀度达到13.07g/g,而同一温度下HylonV和HylonⅦ分别为5.625g/g和4.535g/g;DSC研究结果表明,蜡质玉米淀粉只有单一的吸热峰,而普通玉米淀粉和高直链淀粉还有直链淀粉与脂质复合物的吸收峰,但总吸热焓值较蜡质淀粉低。淀粉经蒸煮处理后,高支链玉米淀粉具有较高的慢消化淀粉(SDS)含量,而高直链玉米淀粉具有较高的抗性淀粉(RS)含量。更多还原

【Abstract】 Thermal properties of four cornstarches varieties with different amylose / amylopection content were investigated,and in vitro digestibility was determined by using Englyst method.The relationship between thermal property and digestibility of cornstarches was discussed. The results showed that thermal properties of native high-amylopectin(waxy and normal) and high-amylose(HylonⅤand HylonⅧ) cornstarches were quite different.The pasting temperature of high-amylopectin cornstarches was around 70℃,while high-amylose cornstarches (HylonⅦ) were difficult to gelatinzation in boiling water.The peak viscosity of cornstarches was significantly decreased with the increasing of amylose content.Peak viscosity of waxy cornstarch,normal cornstarch and HylonⅤwas 2256 BU,1612 BU and 229 BU respectively.Normal cornstarch with proper amylose content has higher swelling power.The swelling power of normal cornstarch,HylonⅤand HylonⅧwas 13.07 g/g,5.625 g/g and 4.535 g/g at 90℃.The results of DSC showed that waxy cornstarch has a single absorption peak,while normal cornstarch and high amylase starch have another absorption peak which arising by amylose-lipid complex,the total enthalpy change(ΔH) was lower than waxy cornstarch.The native high-amylopectin cornstarches have higher slowly digestible starch(SDS) content,while high-amylose cornstarches have higher resistant starch(RS) content after cooking.更多还原