球磨法制备淀粉-芹菜素复合物及其消化性分析

为实现淀粉的持续性缓慢消化,维持餐后血糖的稳态,本实验将玉米淀粉与一定量的芹菜素进行球磨处理,制备淀粉-芹菜素复合物,并对其消化性能进行评价。根据单因素试验筛选得到复合物制备的条件:m(玉米淀粉)∶m(芹菜素)为20∶4,球磨处理时间30 h。在此条件下,所得复合物中芹菜素的含量为71.5 mg/g,芹菜素的复合率为35.7%。通过扫描电子显微镜、X射线衍射、傅里叶变换红外光谱和热重分析对复合物进行表征,结果表明,球磨作用后玉米淀粉颗粒形状发生改变,部分颗粒破裂,淀粉与芹菜素发生黏连聚集;淀粉的结晶衍射峰消失,芹菜素的衍射峰减弱;复合物中芹菜素在1081、700~800 cm^-1处苯环的特征吸收峰消失。淀粉与芹菜素的复合作用提高了淀粉的热稳定性。模拟体外消化性实验结果表明,当m(玉米淀粉)∶m(芹菜素)为20∶4时,复合物的消化率最低为18.8%,说明芹菜素的存在增加了淀粉的抗消化性,且复合物中芹菜素含量越高,淀粉的消化速率越低。

Digestibility of Starch-Apigenin Complex Prepared by Ball-Milling Method

In order to achieve slow digestion of starch and maintain the stability of postprandial blood glucose,starch-apigenin complex(SAC)was prepared by ball-milling method,and the in vitro digestibility of SAC was evaluated.Using onefactor-at-at-time method,the optimal conditions for the preparation of the complex were determined to be starch:apigenin mass ratio of 5:1 and milling time of 30 h,giving a content and percent complexation of apigenin of 71.5 mg/g and 35.7%,respectively.Characterization by scanning electron microscopy(SEM),X-ray diffraction,Fourier transform infrared spectroscopy(FT-IR)and thermogravimetric analysis showed that the morphology of the starch granules was altered by ball-milling with some of them being ruptured,and apigenin was adhered to the starch granules and gathered together.The crystalline diffraction peaks of apigenin in SAC disappeared after ball-milling treatment,and its characteristic absorption peaks disappeared at 1081 and 700–800 cm^-1.The thermal stability of corn starch could be improved by complexation with apigenin.In vitro digestion experiments showed that SAC with mass ratio of corn starch to apigenin of 5:1 had the lowest digestion rate of 18.8%after being incubated for 5 h,indicating that the presence of apigenin increased the anti-digestibility of starch,and the higher the content of apigenin in the complex,the lower the digestion rate of starch.