为降低玉米淀粉(Corn Starch,CS)消化速率,增加抗性淀粉(Resistant Starch,RS)含量,本研究通过湿热处理(Heat Moisture Treatment,HMT)将玉米淀粉(CS)与大豆分离蛋白(Soy Protein Isolate,SPI)或卵白蛋白(Ovalbumin,OVA)制成淀粉-蛋白质复合物,研究了蛋白质质量分数(5％、10％、15％和20％)对淀粉-蛋白质复合物的理化、流变和消化特性的影响.差示扫描量热法和动态黏弹性结果证明,蛋白质的加入限制了淀粉颗粒的溶胀.X-射线衍射数据显示添加SPI/OVA后玉米淀粉结晶度从28.75％分别下降到24.92％和25.29％.扫描电子显微镜表明,添加的蛋白质包裹着淀粉颗粒,作为物理屏障抑制淀粉的消化.体外消化结果表明,添加SPI和OVA使玉米淀粉快速消化淀粉(Rapidly Digestible Starch,RDS)含量分别降低了 10.39％和14.9％.总之,添加这两种蛋白质都降低了玉米淀粉的消化率,且OVA对玉米淀粉消化速率的抑制作用大于SPI,该研究为开发含有淀粉-蛋白质复合物的低血糖食品提供了可能性.
Comparison of in Vitro Digestibility and Physicochemical Properties of Corn Starch-soy Protein Isolate/Ovalbumin Complexes
In order to reduce the digestion rate of corn starch(CS)and increase the content of resistant starch(RS),this study used heat moisture treatment(HMT)to prepare starch-protein complexes by combining CS with a soy protein isolate(SPI)or ovalbumin(OVA).The effects of the mass fractions of proteins(5％,10％,15％,and 20％)on the physicochemical,rheological,and digestive properties of the starch-protein complexes were studied.Differential scanning calorimetry and dynamic viscoelasticity revealed that the swelling of starch granules was limited by the addition of proteins.X-ray diffraction data showed that the crystallinity of corn starch decreased from 28.75％to 24.92％and 25.29％after the addition of SPI or OVA,respectively.Scanning electron microscopy showed that the added proteins wrapped around the starch granules and acted as a physical barrier inhibiting starch digestion.Moreover,in vitro digestion analysis showed that SPI and OVA additions lowered the rapidly digestible starch(RDS)content of corn starch by 10.39％and 14.9％,respectively.In conclusion,addition of both proteins decreases starch digestibility,and the OVA has a stronger inhibitory effect on the digestibility of starch than SPI.The findings of this study provide insights for developing low glycemic index foods containing starch-protein complexes.
corn starchsoy protein isolateovalbuminphysiochemical propertyin vitro digestion
万方数据
