摘要
为研究微波处理枇杷核淀粉理化及其消化性能的影响,以X射线衍射仪(XRD)、流变仪、扫描电子显微镜(SEM)以及Englyst法为分析手段,研究了不同微波时间和功率下枇杷核淀粉的晶体结构、糊化特性、颗粒形貌、溶解度、膨胀力、透明度和消化性能等的变化。结果表明:微波加热时间(90、120、150 s)和功率(150、300、450 W)不同,对淀粉的影响程度也不同。微波处理对枇杷核淀粉的晶型没有影响,仍为C型;随着微波加热时间和功率的提高,枇杷核淀粉的糊化特性(峰值黏度、谷值黏度、终值黏度)、溶解度与膨润力呈现逐渐上升的趋势,且枇杷核淀粉表面形貌发生一定变化。枇杷核原淀粉的快消化淀粉(RDS)、慢消化淀粉(SDS)、抗性淀粉(RS)的含量分别为9.45%、6.75%、83.8%,随着微波加热时间和功率的增加,RDS的含量增加至12.03%和13.45%,而SDS的含量下降至2.93%和2.03%,结果表明微波处理能够在一定程度上改变枇杷核淀粉的消化性。微波处理能够有效改变枇杷核淀粉结构和理化性质,提高淀粉体外消化速率。
To investigate the effect of microwave treatment on the physicochemical and digestive properties of loquat kernel starch,the changes of crystal structure,gelatinization characteristics,particle morphology,solubility,swelling force,transparency and digestibility of loquat kernel starch under different heating time and power of microwave treatment was studied by using the X-ray diffraction(XRD),rheometry,scanning electron microscopy(SEM),and Englyst methods.It was found that the difference in the heating time(90,120,150 s)and power of microwave treatment(150,300,450 W)revealed the different effect on the properties of loquat kernel starch.The crystal form of loquat kernel starch,which remained C type,was not affected by the microwave treatment.With the increase of microwave heating time and power,the gelatinization characteristics(peak viscosity,valley viscosity,final viscosity),solubility,and swelling power of loquat kernel starch gradually increased,and the surface morphology of loquat kernel starch was partly changed.The contents of fast digestible starch(RDS),slow digestible starch(SDS)and resistant starch(RS)of loquat kernel primary starch were 9.45%,6.75%,and 83.8%,respectively.The contents of RDS increased to 12.03%and 13.45%with the increase of microwave heating time and power,respectively,whereas the content of SDS decreased to 2.93%and 2.03%under the same treatment,which indicated that the microwave treatment could considerably change the digestibility of loquat kernel starch.Microwave treatment could effectively change the structure and physicochemical properties of loquat kernel starch,and improve in vitro digestion rate of starch.
作者
林国荣
张丽芬
黄晓玲
LIN Guorong;ZHANG Lifen;HUANG Xiaoling(College of Environmental and Biological Engineering,Fujian Provincial Key Laboratory of Ecology Toxicological Effects&Control for Emerging Contaminants,Putian University,Putian 351100,China)
出处
《食品工业科技》
CAS
北大核心
2023年第15期55-61,共7页
Science and Technology of Food Industry
基金
海洋生物活性物质与功能食品研究团队(PTU017):莆田学院。
关键词
枇杷核淀粉
微波处理
理化性质
消化特性
loquat kernel starch
microwave treatment
physicochemical properties
digestive properties
作者简介
林国荣(1969−),男,硕士,教授,研究方向:食品营养与功能食品,E-mail:ptlgrcub@163.com。
