摘要
抗性淀粉(Resistant starch,RS)因在小肠中不易被消化,在抑制血糖升高方面具有一定潜力。以α-淀粉酶(RS-α)、普鲁兰酶(RS-P)为酶制剂,采用单酶法、双酶法(RS-αP)制备Ⅲ型抗性淀粉,利用扫描电子显微镜(SEM)、傅里叶变换红外光谱(FT-IR)、X射线衍射(XRD)等方法对所得Ⅲ型抗性淀粉的结构特征和理化性质进行了分析。结果表明:与原玉米淀粉(NCS)相比,采用酶法制备的Ⅲ型玉米抗性淀粉中的RS含量显著提升,且双酶法制备的RS含量最高(28.17%)。FT-IR和XRD分析表明,酶法改性过程中未产生新的基团,所有RS样品的晶体结构均由A变为B+V,短程有序性和相对结晶度均有所提高,RS-αP相对结晶度(51.31%)最高。同时,玉米淀粉经过酶处理后分子质量分布更加集中,且溶胀力显著降低,溶解度显著提高,有效降低了预测血糖指数eGI,其中RS-αP最低降至47.38。综上,α-淀粉酶-普鲁兰酶法可显著提高RS含量,且显著降低血糖生成指数,对RS生产和降血糖食品开发具有较大应用价值。
Resistant starch(RS)typically refers to starch that is not digested in the small intestine and can effectively regulate blood glucose levels,showing considerable potential in hypoglycemic products.In this study,α‑amylase(RS‑α)and pullulanase(RS‑P)were used as enzyme preparations to prepare RS3 using single enzyme and double enzyme methods(RS‑αP).The structural characteristics and physicochemical properties of RS3 were analyzed using scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FT‑IR),and X‑ray diffraction(XRD).The results showed that,compared to native corn starch(NCS),the RS content in enzyme‑modified corn RS3 was significantly increased,with the double enzyme method yielding the highest RS content(28.17%).FT‑IR and XRD analyses indicated that no new functional groups were formed during the enzymatic modification,and the crystal structure of all RS samples changed from type A to B+V,with increased short‑range order and relative crystallinity.RS‑αP exhibited the highest relative crystallinity(51.31%).Additionally,the molecular weight distribution of corn starch became more concentrated after enzymatic treatment,with a significant reduction in swelling power and a notable increase in solubility.Furthermore,the enzymatic treatment effectively lowered the estimated glycemic index(eGI),with RS‑αP reaching the lowest value of 47.38.This study demonstrated that theα‑amylase‑pullulanase method significantly increased the RS content and substantially reduced the glycemic index,offering great potential for RS production and the development of hypoglycemic foods.
作者
司皓宇
邬松恒
卢阳阳
陈冰洁
王晓
郭广耀
张怡
乔勇进
SI Haoyu;WU Songheng;LU Yangyang;CHEN Bingjie;WANG Xiao;GUO Guangyao;ZHANG Yi;QIAO Yongjin(College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China;Crop Breeding&Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;The Institute of Agri-food Standards and Testing Technology,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Shanghai Xincheng Food Co.,Ltd.,Shanghai 201505,China;Shanghai Shuneng Irradiation Technology Co.,Ltd.,Shanghai 201401,China)
出处
《上海农业学报》
2025年第4期123-130,共8页
Acta Agriculturae Shanghai
基金
上海市农业科技创新项目(I2023007)
上海市农产品保鲜加工专业技术服务平台(21DZ2292200)
上海农产品保鲜加工工程技术研究中心(19DZ2251600)。
作者简介
司皓宇(2000-),男,在读硕士,研究方向为谷物精深加工与技术研究。E-mail:sihaoyu1023@126.com;通信作者:张怡,E-mail:zhangyi@saas.sh.cn;通信作者:乔勇进,E-mail:qiaoyongjin@hotmail.com。
