玉米粉-甘油单酸复合物的结构性质和耐消化性
Caihong Wang1, Zhijie Zhu1, Liping Mei1
1Anhui Engineering Laboratory for Agro-Products Processing, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
International journal of biological macromolecules
|August 6, 2023
概括
普卢兰酶脱枝显著提高了玉米粉-甘基单酸复合物的结构和消化能力. 这种预处理增加了耐性粉含量,提供了一种创建受控,抗消化粉脂结构的方法.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 玉米粉 (MS) 和糖单酸 (GMS) 形成具有独特特性的复合物.
- 了解结构修改是控制粉消化的关键.
研究的目的:
- 为了研究pullulanase脱枝对MS-GMS复杂结构的影响.
- 评估脱枝对MS-GMS复合物的可消化性和耐性粉含量的影响.
主要方法:
- 玉米粉经历了不同时间的pullulanase脱枝处理.
- 复合物与糖单酸盐形成.
- 结构分析包括明显的粉糖含量,复杂指数,X射线衍射 (晶度),扫描电子显微镜和里埃变换红外光谱学.
- 进行了体外消化试验,以确定耐性粉含量.
主要成果:
- 在16小时后,普卢拉纳酶脱分的明显粉糖含量增加到95.55%,复杂指数增加到93.09%.
- 使用B型和V型晶体的混合物,结晶度增加到33.24%,颗粒显示了增加的板状晶体形成.
- 脱枝导致更高的短程订单结构和受限的粉水解.
- 耐性粉含量随着脱枝时间的增加而增加,在16小时后达到69.58%.
结论:
- 脱枝预处理促进了有序粉脂复合物的形成.
- 这种有序结构有效地限制了粉水解,增加了耐性粉含量.
- 普卢拉纳酶脱枝是一种有效的方法,用于生产具有可调节结构和增强抗消化能力的粉-脂质复合物.
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