穇子抗性淀粉理化性质及体外消化研究

以穇子淀粉为原料,通过超声—压热法制备穇子抗性淀粉(RS₃),探讨了穇子RS₃的理化性质和消化特性。结果表明:与穇子淀粉相比,穇子RS₃具有较好的溶解度、热稳定性和冻融稳定性;而膨胀度、凝沉性较小,这些特点可以用来改善食品的质地,增加食品的脆度。与普通玉米RS₃相比,穇子RS₃具有更好的冻融稳定性和凝沉性。电镜结果显示,穇子RS₃表面比玉米RS₃粗糙很多。从体外消化来看,穇子RS₃具有比玉米RS₃更强的抗消化能力,可用来开发降血糖功能性食品。

Study on physicochemical properties and in vitro digestion of the resistant starch from Eleusina coracana (L.) Gaertn

The resistant starch (RS₃) was prepared by ultrasonic and thermal-press processing using the starch from Eleusine cor-acana (L.) Gaertn (finger millet) as a raw material. The physicochemical properties and digestive characteristics of the finger millet RS₃ were characterized. The results showed that compared with the raw starch of finger milletraw, RS₃ had greater solubility, thermal stability and freeze-thaw stability; while its swelling and settling properties were small, and these characteristics could be used to improve the texture of the food and increase the crispness of the food. Compared with ordinary corn RS₃, the finger millet RS₃ had better freeze-thaw stability and coagulability. Electron microscopy results showed that the surface of the finger millet RS₃ was much rougher than that of corn RS₃. From the perspective of in vitro digestion, the finger millet RS₃ had stronger digestion resistance than corn RS₃, and could be used to develop functional foods for lowering blood glucose level.