水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响

唐艳红; 李书鋆; 张义平; 曹煜婕; 曾钰琪; 姜晓冰

doi:10.12187/2024.04.005

水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响

1. 漯河食品工程职业大学食品检测系, 河南漯河 462021;
2. 河南师范大学生命科学学院/功能微生物绿色转化技术河南省工程实验室, 河南新乡 453007

作者简介: 唐艳红(1977—),女,河南省漯河市人,漯河食品工程职业大学副教授,主要研究方向为食品加工与食品安全检测。E-mail:tyh_2022@126.com;

基金项目: 河南师范大学博士科研启动基金项目(5101049170832)。
国家自然科学基金项目(32272432)
河南师范大学博士后基金项目(5101049470223)
中图分类号: TS231

Effect of heat temperature on the structures and digestibility of corn starch-chlorogenic acid complexes

1. Department of Food Testing, Luohe Food Engineering Vocational University, Luohe 462021, China;
2. College of Life Science/Henan Engineering Laboratory for Bioconversion Technology of Functional Microbes, Henan Normal University, Xinxiang 453007, China
Received Date: 2024-01-23
Accepted Date: 2024-02-19
Available Online: 2024-08-15
CLC number: TS231

摘要: 分别在不同水热处理温度(60 ℃、70 ℃、80 ℃和90 ℃)下制备玉米淀粉-绿原酸复合物,并通过其绿原酸含量、复合指数(CI)、晶体结构、体外消化性能等探究水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响。结果表明:随着水热处理温度的升高,玉米淀粉-绿原酸复合物中的CI逐渐由4.27%增加至10.65%,绿原酸含量先增加后减少,80 ℃下制备的玉米淀粉-绿原酸复合物所结合的绿原酸含量最多(6.13 mg/g),而过多的绿原酸虽能促进玉米淀粉双螺旋的形成,但会阻碍玉米淀粉重新形成有序的晶体结构;玉米淀粉-绿原酸复合物结构随水热处理温度升高而发生的变化会导致其糊化稳定性升高和抗消化性能增强,抗消化淀粉(RS)含量由20.49%增加到30.69%。因此,通过控制水热处理温度,可调节玉米淀粉与绿原酸之间的相互作用,进而调控玉米淀粉的消化性能。
- 玉米淀粉 /
- 绿原酸 /
- 水热处理温度 /
- 晶体结构 /
- 消化性能
Abstract: Corn starch-chlorogenic acid complexes were prepared under 60 ℃, 70 ℃, 80 ℃ and 90 ℃, respectively. The chlorogenic acid content, complex index (CI), crystal structure, in-vitro digestibility were studied, to investigate the effect of temperature on the formation and digestibility of corn starch-chlorogenic acid complexes during hydrothermal treatment. The results showed that as the heat temperature increased, the CI of starch increased from 4.27% to 10.65% gradually, the chlorogenic acid content in the complexes was increased first and then decreased with a highest content of 6.13 mg/g being prepared at 80 ℃. While excessive chlorogenic acid could promote the formation of double helix structure in corn starch, it hindered the reformation of ordered crystal structures. The structural changes in corn starch-chlorogenic acid complexes as the heat temperature increased would gradually enhance their gelatinization stability and resistance to digestion, and the resistant starch (RS) content in the complexes increased from 20.49% to 30.69%. Therefore, the interaction between corn starch and chlorogenic acid could be adjusted by controlling the heat temperature, which in turn modulates the digestibility of corn starch.
- corn starch /
- chlorogenic acid /
- heat temperature /
- crystal structure /
- digestibility
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水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响

作者简介: 唐艳红(1977—),女,河南省漯河市人,漯河食品工程职业大学副教授,主要研究方向为食品加工与食品安全检测。E-mail:tyh_2022@126.com;

Effect of heat temperature on the structures and digestibility of corn starch-chlorogenic acid complexes

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通讯作者: 陈斌, bchen63@163.com

水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响

作者简介:唐艳红(1977—),女,河南省漯河市人,漯河食品工程职业大学副教授,主要研究方向为食品加工与食品安全检测。E-mail:tyh_2022@126.com

English Abstract

Effect of heat temperature on the structures and digestibility of corn starch-chlorogenic acid complexes

目录

水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响

作者简介: 唐艳红(1977—),女,河南省漯河市人,漯河食品工程职业大学副教授,主要研究方向为食品加工与食品安全检测。E-mail:tyh_2022@126.com;

Effect of heat temperature on the structures and digestibility of corn starch-chlorogenic acid complexes

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通讯作者: 陈斌, bchen63@163.com

水热处理温度对玉米淀粉-绿原酸复合物结构及消化性能的影响

作者简介:唐艳红(1977—),女,河南省漯河市人,漯河食品工程职业大学副教授,主要研究方向为食品加工与食品安全检测。E-mail:tyh_2022@126.com

English Abstract

Effect of heat temperature on the structures and digestibility of corn starch-chlorogenic acid complexes

目录