不同方法制备绿豆抗性淀粉的理化性质与结构特征研究

Research on Physicochemical Properties and Structural Characterisation of Mung Bean Resistant Starch Prepared by Different Methods

夏吉安 ¹张妤 ²张苏华 ³陆春来 ⁴宦红娣 ⁴管骁²

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作者信息

1. 上海理工大学健康科学与工程学院,上海 200093
2. 上海理工大学健康科学与工程学院,上海 200093;国家粮食产业(城市粮油保障)技术创新中心,上海 200093
3. 上海交通大学医学院附属苏州九龙医院,江苏苏州21502
4. 中国人民解放军海军第905医院,上海 200050
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摘要

文章采用压热冷却循环(MRS-A)、酶解(MRS-B)和超声联合酶解法(MRS-C)制备绿豆抗性淀粉,并对其理化性质和结构特征差异展开详细分析.粒径分布、XRD、DSC、FTIR及SEM结果显示,MRS-C为B+C晶体,与MRS-A和MRS-B相比,具有更多的抗性淀粉含量、更大的粒径、更高的结晶度、更有序和稳定的双螺旋结构、更高的热稳定性以及更粗糙的表面形状.相关性分析结果表明,MRS-C的抗性淀粉含量与直链淀粉含量、结晶度、糊化焓和R1047/1022呈显著正相关,与平均粒径呈正相关,而与支链淀粉含量呈显著负相关.这一发现,为绿豆抗性淀粉在功能性食品中的开发和应用奠定了理论基础.

Abstract

The paper uses pressure heat cooling cycle(MRS-A),enzymatic hydrolysis(MRS-B),and ultrasound combined enzymatic hydrolysis(MRS-C)to prepare mung bean resistant starch,and conducts a detailed analysis of the differences in its physicochemical properties and structural characteristics.The results of particle size distribution,XRD,DSC,FTIR,and SEM that MRS-C forms B+C type crystals.Compared with MRS-A and MRS-B,MRS-C exhibited the higher resistant starch content,larger particle size,higher crystallinity,more ordered and stable double helix structure,higher thermal stability,and rougher surface morphology.Correlation analysis revealed that the resistant starch content of MRS-C was significantly positively correlative with the content of amylose,crystallinity,gelatinization enthalpy,and the R1047/1022 ratio,and positively correlative with the average particle size,but significantly negatively correlative with the content of amylopectin.This provides a theoretical basis for the development and application of mung bean resistant starch in functional foods.

关键词

绿豆抗性淀粉/压热冷却循环/酶解/超声联合酶解

Key words

Mung bean resistant starch/Autoclaving-retrogradation cycle/Enzymatic hydrolysis/Ultrasound combined with enzymatic hydrolysis

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出版年

2024

工业微生物

全国工业微生物信息中心上海市工业微生物研究所

工业微生物

影响因子：0.293

ISSN：1001-6678

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