玉米淀粉-脂质复合物对曲奇饼干体外消化和血糖生成指数的影响

Effects of maize starch-lipid complexes on in vitro digestion and glycemic index of cookies

中文关键词:  淀粉-脂质复合物  体外消化  预估血糖指数

英文关键词:starch-lipid complexes  in vitro digestion  estimate the glycemic index

中文摘要:

      目的 探究玉米淀粉-脂质复合物的结构和消化特性以及对曲奇饼干的体外消化特性与血糖生成指数的影响。方法 利用水热法制备了不同脂质(包括饱和脂肪酸与不饱和脂肪酸)与玉米直链淀粉的复合物, 通过傅里叶红外光谱仪(Fourier transform infrared spectrometer, FT-IR)与X-射线衍射仪(X-ray diffractometer, XRD)探究了淀粉分子短程和长程有序性。结果 淀粉-脂质复合物的形成使快消化淀粉(rapidly digestible starch, RDS)含量降低, 慢消化淀粉(slowly digestible starch, SDS)和抗性淀粉(resistant starch, RS)含量部分增加。水热法制备中通过疏水相互作用得到的淀粉-脂质复合物利用氢键链接使其结构更加稳定, 体外消化速率呈降低趋势。其中玉米淀粉-卵磷脂复合物、玉米淀粉-硬脂酸复合物与玉米淀粉-肉豆蔻酸复合物为V+B型晶体结构, 玉米淀粉-大豆油复合物与玉米淀粉-玉米油复合物的晶型结构未发生改变。在5种淀粉-脂质复合物中, 玉米淀粉-卵磷脂复合物的水解率最低, 水解指数预估血糖指数分别为44.65%、64.22%, 所对应的曲奇饼干的水解指数与预估血糖指数也最低, 分别为51.68%、68.08%。结论 玉米淀粉-卵磷脂复合物适合作为新型淀粉-脂质复合物用于开发具有低血糖指数的饼干食品。

英文摘要:

      Objective To investigate the structural and digestive properties of maize starch-lipid complexes and their effects on the in vitro digestive properties and glycaemic index of cookies. Methods The complex of maize amylose with different lipids (including saturated fatty acids and unsaturated fatty acids) were prepared by hydrothermal method. The short-range and long-range order of starch molecules were investigated by Fourier transform infrared spectrometer (FT-IR) and X-ray diffractometer (XRD). Results The formation of starch-lipid complexes reduced the partial content of rapidly digestible starch (RDS), and increased slowly digestible starch (SDS) and resistant starch (RS). The structure of starch-lipid complexes prepared by hydrophobic interaction were more stable by hydrogen bonding, and the in vitro digestion rate decreased. Among them, maize starch-lecithin complexes, maize starch-stearic acid complexes and maize starch-myristic acid complexes were V+B type of crystal structure, and the maize starch-soybean oil complexes and maize starch-corn oil complexes crystal structures did not change. Among 5 kinds of starch-lipid complexes, the hydrolysis percentage of maize starch-lecithin complexes had the lowest, and the hydrolysis index was 44.65% and estimate the glycemic index value was 64.22%. The corresponding cookies also had the lowest hydrolysis index and estimate the glycemic index values of 51.68% and 68.08%, respectively. Conclusion The maize starch-lecithin complexes are suitable as novel starch-lipid complexes for the development of low glycemic index cookies.