原花青素抑制玉米淀粉回生作用的研究

原花青素抑制玉米淀粉回生作用的研究
目的  研究原花青素(OPCs)对高直链玉米淀粉、普通玉米淀粉和高支链玉米淀粉回生的影响。     方法  采用差示扫描量热仪(DSC)、傅立叶红外光谱仪(FTIR)、核磁共振光谱仪(NMR)测定与分析原花青素与淀粉间的相互作用; 同时测定原花青素对淀粉体外消化性的影响。结果  结果表明, 随着OPCs含量的增加, 高直链玉米淀粉回生程度降低; 当OPCs添加量为5%时, 原花青素对普通玉米淀粉和高支链玉米淀粉回生抑制效果较好。高直链玉米淀粉中慢消化淀粉(SDS)含量随OPCs增加而增加, 普通淀粉中SDS含量在添加5% OPCs时较高, 而高支链玉米淀粉的快消化淀粉(RDS)含量在5%时较高; NMR结果表明OPCs分子与直链和支链淀粉之间均存在分子间相互作用。结论  添加5%原花青素对三种玉米淀粉回生抑制效果较好; 原花青素对直链和支链淀粉的结合方式和结合能力不同。

Objective  To investigate the effect of proanthocyanidins (OPCs) on the retrogradation of high amylose maize starch, normal maize starch and high amylopectin maize starch. Methods  The differential scanning calorimetry (DSC), Fourier transform infrared spectrom (FTIR) and nuclear magnetic resonance (NMR) were employed to investigate the interactions between OPCs and starch. In addition, the effect of OPCs on in vitro digestibility of maize starch was detected. Results  DSC and FTIR results indicated that the retro-gradation degree of high amylose maize starch decreased with OPCs concentration increasing, whereas the  retrogradation inhibition effect of 5% OPCs on normal maize starch and high amylopectin maize starch was relatively better than those with other OPCs concentrations. NMR results suggested that there were intermolecular interactions between OPCs molecules and maize starch. In addition, in vitro digestibility experiments indicated that the content of slowly digested starch (SDS) in high amylose maize starch increased with the OPCs concentration increasing, whereas the SDS content of normal maize starch and the content of rapidly digested starch (RDS) in high amylopectin maize starch were relatively highest with the addition of 5% OPCs. Conclusion  The retrogradation of high amylose maize starch, normal maize starch and high amylopectin maize starch could be inhibited by addition of 5% OPCs. The interaction ways and binding capabilities might be different between amylose and amylopection with OPCs molecules.

标题：原花青素抑制玉米淀粉回生作用的研究
英文标题：Study on preventing the retrogradation of maize starch using proanthocyanidins

作者：
许晨 天津科技大学食品工程与生物技术学院
刘锐 天津科技大学食品工程与生物技术学院
孙婵婵 天津科技大学食品工程与生物技术学院
史春悦 天津科技大学食品工程与生物技术学院
丛旭 天津科技大学食品工程与生物技术学院
侯滕 天津科技大学食品工程与生物技术学院
张民＊ 天津科技大学食品工程与生物技术学院

中文关键词:原花青素,玉米淀粉,回生,抑制作用,
英文关键词:proanthocyanidins,maize starch,retrogradation,inhibition effect,

发表日期：2015-04-16

2025-1-29 19:55 上传 原花青素抑制玉米淀粉回生作用的研究.pdf

文件大小:

1.61 MB

下载次数:

60

高速下载