瓜尔豆胶对马铃薯淀粉消化性和糊化特性的影响

研究瓜尔豆胶对马铃薯淀粉消化性和糊化特性的影响,采用体外模拟消化性实验测定淀粉的消化性,比较与不同质量比(0:100、1:80、1:40、1:20)的瓜尔豆胶与马铃薯淀粉间糊化特性、热力学特性、结晶结构及微观结构的差异,从而探索瓜尔豆胶对马铃薯淀粉消化性影响的本质原理。研究结果显示:当瓜尔豆胶添加量较低时复配体系经糊化后冷却至37 ℃的体系较易被酶解,抗性淀粉含量低;随着瓜尔豆胶添加量的增大,瓜尔豆胶与淀粉颗粒缠结形成空间位阻从而抑制酶解,复配体系经糊化后冷却至37 ℃的体系不易被酶解,抗性淀粉含量较高。添加瓜尔豆胶增大了马铃薯淀粉的起始糊化温度和峰值温度,提升了马铃薯淀粉的吸热焓,延长糊化过程,增加吸热量。观察复配体系的结晶结构发现加入胶体后复配体系并没有新基团产生,胶体与淀粉间仅为物理作用,同时微观结构观察表明胶体与淀粉作用所形成空间位阻使得淀粉颗粒分布均匀,复配体系呈现出更加均一稳定的结构。

Effects of Guar Gum on the Digestibility and Pasting Properties of Potato Starch

The study of the effects of guar gum on the digestibility and gelatinization characteristics of potato starch were reseavched used the method that simulated digestion experiment in vitro. The differences of gelatinization characteristics,thermodynamic characteristics,crystal structure and microstructure between guar gum and potato starch with the ratios of 0:100,1:80,1:40 and 1:20 were compared and analyzed,so as to explore the essential principle of the effects of guar gum on the digestibility of potato starch. The results showed when the guar gum was added lower that the system was easier to be hydrolysable and the resistant starch content was low when cooled to 37 ℃after gelatinization. With the amount of guar gum increased,the entanglement of guar gum and starch granules formed space hindrance to inhibit enzymatic hydrolysis cooledd to 37 ℃ after gelatinization,the compound system was not easy to be enzymatically hydrolyzed,and the content of resistant starch was higher. The addition of guar gum increased the initial gelatinization temperature and peak temperature of potato starch,increased the endothermic enthalpy of potato starch,prolonged the gelatinization process and increased the heat absorption. Observing the crystal structure of the compound system,it was found that no new groups were generated in the compound system after adding guar gum,the guar gum and starch were only physical effects. Meanwhile,microstructure observation showed that the steric hindrance formed by the interaction between guar gum and starch made starch particles evenly distributed,and the compound system showed a more uniform and stable structure.