绿豆抗性糊精的结构表征及抗消化特性研究

为探究绿豆抗性糊精的结构表征及抗消化特性，本实验以绿豆淀粉为原料，采用酸热法制备绿豆抗性糊精，对其颗粒形态、晶型、偏振光、官能团、分子量、糖苷键等结构变化进行表征，并通过模拟体外消化探究其抗消化特性。结果表明:与绿豆淀粉相比，绿豆抗性糊精的结构为大小不一、形状不规则的碎片状，偏振光十字消失，化学基团相似，各官能团的峰位保持不变且没有新峰产生，晶型为非晶态结构，分子发生降解其重均分子量M_W为5.24×103 g/mol，糖苷键发生断裂且生成新的耐消化糖苷键；通过模拟体外消化实验表明:绿豆抗性糊精具有极强的抗消化能力，抗消化淀粉含量为92.28%。本实验旨在为功能性膳食纤维的开发提供理论与数据支持。

Study on Structure Characterization and Anti Digestion Properties of Mung Bean Resistant Dextrin

In order to explore the structural characterization and anti-digestion characteristics of mung bean resistant dextrin, mung bean starch was used as raw material to prepare mung bean resistant dextrin by acid heat method. Its surface morphology, crystal form, polarized light, functional groups and glycosidic bonds were characterized, and its anti-digestion characteristics were explored by simulating in vitro digestion. The results showed that compared with mung bean starch, the structure of mung bean resistant dextrin was fragmented with different sizes and irregular shapes. The polarized light cross disappeared, and the chemical groups were similar. The peak positions of each functional group remained unchanged and no new peaks were generated. The crystal structure was amorphous, and the molecular weight M_W of molecular degradation was 5.24×103 g/mol. The glycosidic bond was broken and a new digestion-resistant glycosidic bond was generated. The simulated in vitro digestion experiment showed that mung bean resistant dextrin had strong anti-digestion ability, and the anti-digestion content was 92.28%. This experiment aims to provide theoretical and data support for the development of functional dietary fiber.