山西谷子全粉淀粉指标间相关性及消化特性研究

本文主要研究了77个山西谷子全粉样品中淀粉组分的相关性以及淀粉消化特性。分别测定了谷子金粉中淀粉、直链淀粉和抗性淀粉(RS)含量。制备谷子淀粉并分析了淀粉中快速消化淀粉(RDS)、慢速消化淀粉(SDS)、RS的含量以及淀粉消化指数(SDI)和持续消化淀粉(LS)。结果表明:各品种间RS含量差异性较大;全谷物以及制备得到的淀粉所测定的备指标间相关性较强。其中。谷子中RS与直链淀粉相关性最强(r=0.885),对谷子中RS聚类分析后发现。RS与直链淀粉近似呈线性相关(r=0.954)。对谷子淀粉体外消化研究表明:黄谷(2010)等品种中SDS舍量较高,晋谷21号(2010)等品种中RS含量较高,而陇谷10号(2012)等品种中LS含量相对较高,这些品种适用于糖尿病等人群食用或有助于开发相关降糖产品。     

提高甘薯淀粉中抗消化淀粉含量的技术研究

抗消化淀粉是一种具有保健功能作用的淀粉,老化淀粉是制备抗消化淀粉最主要的方法.本文研究了酶水解预处理和冷冻解冻循环处理对甘薯老化淀粉中抗消化淀粉形成的影响,得到了提高甘薯淀粉中抗消化淀粉含量的适宜的工艺路线和参数,即：先用300U/g淀粉的普鲁兰酶水解2h,再用10U/g淀粉的α-淀粉酶水解0.5h,浓度为12%的酶处理淀粉胶在4℃条件下老化20h后,再经冷冻（-20℃,2h）-解冻（50℃,30min）-老化（4℃,6h）循环处理3次,淀粉中RS含量可达31.21%.实验结果表明,甘薯淀粉通过普鲁兰酶和α-淀粉酶复合水解处理和冷冻解冻循环处理能明显提高老化淀粉中抗消化淀粉的含量.     

链淀粉含量对抗性淀粉形成影响的研究

本文采用经典碘量法及氯化钙法对通过酶法制备所得的各抗性淀粉（RS）样品进行链淀粉含量测定。测定结果表明普鲁兰酶的作用使样品中链淀粉含量大大提高,为形成高含量抗性淀粉提供基本条件。试验证明,并非链淀粉含量越高,RS含量就越高;RS含量除了与链淀粉含量有关之外,链淀粉分子量大小也是决定因素之一。但链淀粉含量偏低的样品,其RS含量肯定偏低,因为形成酶抗性晶体的主要是直链分子。     

中温α-淀粉酶处理提高甘薯回生抗性淀粉制备率

以甘薯淀粉为原料,以抗性淀粉制备产率为考察指标,研究中温α–淀粉酶处理对RS3型抗性淀粉制备产率影响。结果表明,中温α–淀粉酶处理制备甘薯回生抗性淀粉最佳工艺条件为:淀粉乳10%,中温α–淀粉酶添加量为0.02 U/mL,酶解温度80℃,酶解时间15 min,淀粉乳pH7.0;在最佳条件下制备甘薯回生抗性淀粉产率达25.45%,比对照组提高1.68倍。     

酶法结合高压法制备甘薯回生抗性淀粉

本试验以甘薯淀粉为原料,采用酶解-压热法制备RS3型抗性淀粉,研究了淀粉乳浓度、压热时间、压热温度、α-淀粉酶、预糊化时间、pH值以及冷藏时间和温度对抗性淀粉制备产率的影响。结果表明：甘薯回生抗性淀粉最佳制备条件为：甘薯淀粉乳浓度为10%;α-淀粉酶加量为120U/ml;预糊化时间为30min;最佳压热温度为120℃,压热处理时间为30min;老化温度为4℃,时间为12 h。采用此工艺制备甘薯回生抗性淀粉,其制备产率可达到7.365%。     

湿热处理对甘薯粉条食用品质及消化性能的影响

为研究湿热处理对甘薯粉条食用品质的改善作用,在前期研究基础上,以甘薯粉条断条率(BR)、最大拉伸阻力(RTE)及消化性能【快消化淀粉(RDS)、慢消化淀粉(SDS)、抗性淀粉(RS)含量】为品质评价指标,利用单因素实验和响应面法中的Box-Behnken试验设计模型优化甘薯淀粉的湿热处理条件。结果表明:淀粉含水量和湿热处理时间对甘薯粉条品质的影响极显著(P＜0.01),湿热处理温度对甘薯粉条品质的影响显著(P＜0.05)。最佳湿热处理条件为:温度95 ℃,含水量26%,时间1 h。在此条件下,甘薯粉条BR为3.33%,RTE为162.25 g,RDS含量为25.83%、SDS含量为27.07%、RS含量为45.38%。相较于原甘薯粉条,在最佳条件下获得的湿热处理甘薯粉条BR、RDS和SDS分别降低了33.33%,29.94%和31.78%,RTE和RS分别提高了60.27%和108.84%。经反复验证,条件合理可行,研究结果为湿热处理提高甘薯粉条的口感和营养价值提供了理论依据。     

食用醋酸酯甘薯淀粉性质的研究

以甘薯淀粉为原料,醋酸酐为酯化剂,以乙酰基含量和取代度为指标,制备出不同取代度系列醋酸酯甘薯淀粉。研究了不同乙酰基含量醋酸酯甘薯淀粉的性质,包括颗粒形态、膨胀度、溶解度、淀粉糊黏度、透明度、凝沉性和冻融稳定性等,为其在食品中的应用提供依据。实验结果表明,随着醋酸酯淀粉取代度的增加,淀粉糊的峰值黏度不断提高,起糊温度不断降低。乙酰化作用提高了淀粉的膨胀度和溶解度以及淀粉糊的透明度和冻融稳定性;降低了淀粉糊的凝沉性。     

抗性淀粉的制备、来源、健康收益及其展望

淀粉是人类饮食中维持正常身体能量代谢的最重要的碳水化合物之一。抗性淀粉（RS）是淀粉的一部分,这种淀粉在体内消化速度十分缓慢,意味着进入血液速度也会减慢,其性质类似溶解性纤维。抗性淀粉可通过多种不同的制备工艺,来提高抗性淀粉的含量,保持抗性淀粉的性能。RS因其独特的功能特性和健康益处而发挥了非常重要的作用。RS的有益作用包括控制血糖、控制空腹血浆甘油三酯和胆固醇水平以及吸收矿物质。此外,了解RS与肠道微生物群的相互作用,对糖尿病、胆结石、高血压等疾病调节的实质性影响仍在研究中。因此,本文综述抗性淀粉的制备、来源、健康收益及其展望。     

食物中抗性淀粉的含量分析

对我国常见食品中可消化淀粉(DS)和抗性淀粉(RS)的含量进行分析,初步评价食品来源和加工方法对RS的影响。文中选择80种食物样品,依照AOAC 2002.2方法分析食物中DS和RS含量分析;并分析了不同直链淀粉比例、常规烹调加工方法下RS的含量。结果食物RS受来源和加工方法影响较大,豆类、生的薯类、饼干食品、含直链50%淀粉的玉米RS含量相对较高;淀粉中直链淀粉比例为50%时,RS含量较高;碾磨、蒸煮、膨化使RS含量降低,特殊工业加工的高RS产品蒸煮后RS不被破坏。     

淀粉型甘薯RS3制备工艺及体外抗消化特性

以淀粉型甘薯为原料,利用单因素试验研究不同淀粉乳质量浓度、pH值、压热温度、压热时间及冷却回生时间对甘薯三型抗性淀粉（resistant starch type 3,RS3）得率的影响,并通过响应面设计优化制备工艺。结果显示,响应面试验得出的最优制备条件为淀粉乳浓度13%、pH5.5、压热温度110℃、压热时间35 min,此时RS3得率为37.94%,与预测值仅相差0.92%,响应面模型与实际情况拟合良好。甘薯抗性淀粉RS3的体外抗消化特性研究表明,RS3的酶解率和模拟消化道的消化率低,展示很强的抗酶解、抗消化特性。电镜结果显示,RS3颗粒呈不规则块状,表面凹凸不平;结晶型以B型为主,颗粒有序度降低,双螺旋程度和结晶度提高,与原淀粉相比结构更加紧密,这些结构特性可以解释甘薯RS3的抗消化特性。     

Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours

The potential of tropical starchy plants such as plantain (Musa paradisiaca), breadfruit (Artocarpus communis), and sweet potato (Ipomoea batatas) for the development of new fermented foods was investigated by exploiting the capacity of some lactic acid bacteria to hydrolyze starch. The amylolytic lactic acid bacteria (ALAB) Lactobacillus plantarum A6 and Lactobacillus fermentum Ogi E1 were able to change the consistency of thick sticky gelatinized slurries of these starchy fruits and tubers into semiliquid to liquid products. Consequently, a decrease in apparent viscosity and an increase in Bostwick flow were observed. These changes and the production of maltooligosaccharides confirmed starch hydrolysis. Sucrose in sweet potato was not fermented by strain A6 and poorly fermented by strain Ogi E1, suggesting possible inhibition of sucrose fermentation. In all 3 starchy plants, rapidly digestible starch (RDS) was higher than slowly digestible starch (SDS) and resistant starch (RS) represented between 17% and 30% dry matter (DM). The digestibility of plantain was not affected by fermentation, whereas the RDS content of breadfruit and sweet potato decreased and the RS content increased after fermentation. Practical Application: The characteristics resulting from different combinations of gluten free starchy plants (plantain, breadfruit, sweet potato) and amylolytic lactic acid bacteria (ALAB) offer opportunities to develop new functional fermented beverages, mainly for breadfruit and sweet potato, after further investigation of their formulation, sensory attributes, nutritional, and prebiotic characteristics.     

Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content

This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant starch (RS) in these products. SPS was extracted from orange sweet potatoes using 1 mol. L⁻¹ Sodium chloride solution. Durum wheat flour semolina was partially supplemented with 10, 20, and 30% (w/w) by SPS in the pasta formulation and the influence of enrichment on the cooking quality, mechanical and sensory properties, and the color was observed. SPS addition resulted in decreased water absorption and shorter dough development time, but the stability of the dough was also decreased. The optimum cooking time for pasta was reduced, but only slightly, on the other side, the swelling index increased, which negatively impacted on the firmness of the products. Increasing of the SPS content also resulted in higher stickiness values for pasta. When up to 20% of wheat flour was replaced, the color of finished products was less acceptable. In the products, the resistant and total starch content were determined. Pasta cooking resulted in the reduction of RS content, which was then increased by storing products for 24 hr. It can be concluded that the substitution of part of semolina flour with SPS increased the level of RS, but on the other side, it caused some significant differences from the quality of pasta made from semolina only.     

超声波辅助制备冷水可溶性甘薯淀粉

以甘薯淀粉为原料,采用超声波辅助乙醇碱法制备颗粒状冷水可溶性甘薯淀粉,系统研究了淀粉乳浓度、乙醇浓度、碱用量、超声波功率和超声波时间对冷水可溶淀粉溶解度的影响。在单因素试验基础上,通过Box-Behnken响应面优化制备条件,得到最佳的反应条件为:淀粉乳质量浓度4.0 g/100 m L,乙醇体积分数81%,超声波功率为300 W,超声时间22 min。经验证,在最佳条件下,所制得的甘薯淀粉溶解度达到96.38%,回归模型预测值与实测值的相对误差1%。研究结果表明,超声波在制备冷水可溶性甘薯淀粉方面有一定的应用前景。     

Short-chain fatty acid content and pH in caecum of rats fed various sources of starch

Caecal pH and contents of short-chain fatty acids (SCFA) were registered in rats fed three potential sources of resistant starch (RS); raw pea starch, raw potato starch, and an RS-enriched preparation obtained from wheat starch by autoclaving and enzymatic incubation. Small intestinal digestibility and delivery of RS to the hind-gut in the case of raw starches were determined by analysis of faecal starch in animals treated with antibiotics to prevent hind-gut fermentation. RS content in the RS-enriched preparation was determined as total starch remaining in an enzymatic gravimetric dietary fibre residue. The fermentability of RS was estimated from the faecal recovery of starch in normal animals with intact hind-gut microflora. Approximately 35 g per 100 g and 32 g per 100 g were RS in the case of raw potato starch and the RS-enriched preparation, respectively, versus only 1 g per 100 g in the case of raw pea starch. The caecal pH decreased with all test diets, being most significant with raw potato starch. SCFA production and faecal bulking were negligible with raw pea starch, whereas both raw potato starch and the RS-enriched preparation significantly increased these parameters. The fermentability of RS in raw potato starch and the RS-enriched preparation was similar, or about 60–70%. If calculated on basis of fermented amount, RS in raw potato starch was more potent in generating SCFA (49 μmol g^?1) than in the RS-enriched preparation (19 μmol g^?1). RS in raw potato starch also displayed the highest faecal bulking capacity. In fact, the faecal dry weight increased more than expected merely from delivery of RS. The relative proportion in caecal contents of acetic-, propionic- and butyric acid was 70, 17 and 8%, respectively, with no significant differences between the three sources of RS.     

甘薯淀粉中掺有玉米淀粉的检测方法

采用扫描电镜、激光粒度分析仪、快速黏度分析仪和X-射线衍射仪分析了甘薯淀粉中加入不同比例玉米淀粉后的性质变化。结果表明:甘薯淀粉中玉米淀粉的加入量与平均粒径、峰黏度和5.6°峰面积存在极显著相关。根据所得的回归方程可以快速测定甘薯淀粉中玉米淀粉含量。     

槲皮素-羧甲基甘薯淀粉酯的合成

以甘薯淀粉为原料,依次经过羧甲基化、槲皮素共价修饰两步改性,得到槲皮素-羧甲基甘薯淀粉酯,并采用单因素及响应面试验考察制备工艺条件对产物取代度的影响。单因素试验结果表明,其取代度随反应底物配比（N槲皮素/AGU）（X1）的增加而增加,随活化试剂与羧甲基甘薯淀粉脱水葡萄糖基的物质的量比（NEDC/AGU）（X2）及反应体系pH值（X3）的增加呈先增加后降低的趋势;响应面试验结果表明,NEDC/AGU及反应体系pH值对取代度有极显著影响（P＜0.01）,而N槲皮素/AGU以及二次项和交互项对取代度的影响不显著（P＞0.05）。得到最佳工艺条件为羧甲基甘薯淀粉质量浓度51?g/L、N槲皮素/AGU?2∶1,NEDC/AGU?1.8∶1、反应体系pH?7.4,可制得最大取代度（0.114?9）的槲皮素-羧甲基甘薯淀粉酯。通过检测槲皮素从产物的水解释放确认产物的合成。     

淀粉凝胶储藏过程中消化特性和质构特性的变化

采用酶解法和全质构分析分别测定了红薯、绿豆和马铃薯淀粉凝胶在储藏过程中的消化特性和质构特性,并对消化特性与质构特性指标之间进行简单相关和逐步回归分析。结果表明:在25℃储藏10 d内,绿豆淀粉凝胶的老化性能强于红薯淀粉和马铃薯淀粉。淀粉凝胶的消化率降低,慢消化淀粉和抗性淀粉含量增加,快消化淀粉含量降低;淀粉凝胶的硬度随储藏时间的延长逐渐增加,回复值则逐渐减小。快消化淀粉含量、硬度和回复值可作为淀粉凝胶类食品的老化评价指标。     

Resistant Starch Made from Banana Starch by Autoclaving and Debranching

Resistant starches (RS) were prepared from banana starch by debranching with pullulanase for different times and after autoclaving treatment. The different treatments produced seven RS products, which were tested with respect to available starch (AS), RS and in vitro hydrolysis rate. The control sample (without debranching) had the highest AS (80.5%) and the lowest RS content (9.1%). The samples debranched for 5 h and longer did not show significant differences (α = 0.05) in AS (approximately 72%) and RS (approximately 18%). The RS values obtained in the samples prepared were twice as high as that of the control sample. However, the sample debranched for the longest time had the highest hydrolysis rate, demonstrating that this product has a high digestion rate. Banana starch is a good source for RS preparation by autoclaving due to its high RS content and can be an alternative source in developing countries for obtaining a nutraceutic ingredient for functional food preparation.     

Effect of debranching and storage condition on crystallinity and functional properties of cassava and potato starches

Debranching starch by pullulanase is considered to improve the RS content of starch which is widely used to produce the starch‐based foods with high‐health benefit impacts. In this study, the cassava and potato starches were debranched by pullulanase, followed by an autoclave treatment and storage at −18°C, 4°C, or 25°C to investigate their crystallinity and functional properties. After debranching, the potato starch contained significantly higher CL (35.4 glucose units) than did the cassava starch (32.4 glucose units). The debranched cassava and potato starches after retrogradation at the storage temperatures had a typical B‐type crystalline structure although the native cassava and potato starches exhibited the different crystalline forms (A‐ and B‐type, respectively). The RS contents of the debranched cassava and potato starches significantly improved with higher RS content of the debranched potato starch than that of the debranched cassava starch at the same storage condition. The storage temperature significantly affected the RS formation of the debranched starches with the highest RS content at storage temperature of −18°C (35 and 48% for the debranched cassava and potato starches, respectively). The debranched starches had significantly lower viscosities and paste clarities but higher solubilities than did the native starches. As a result, the debranched cassava and potato starches can be considered for use not only in functional foods with enhanced health benefits but also in pharmaceutical and cosmetic industries.