小麦抗性糊精的酸热法制备、表征及消化特性分析

Acid-thermal preparation, characterization and digestion properties analysis of wheat resistant dextrin

中文关键词:  抗性糊精  流变学特性  消化特性

英文关键词:resistant dextrin  rheological properties  digestion properties

中文摘要:

      目的 探讨酸热法制备小麦抗性糊精的理化特征及消化特性。方法 以小麦淀粉为原料, 采用酸热法制备小麦抗性糊精, 对其表面结构、红外光谱、结晶性、流变学和热力学特性进行表征, 并对其体外消化特性进行探讨。结果 酸热处理有效地促进小麦淀粉的糊精化, 淀粉晶体结构发生改变, 淀粉颗粒形貌由规则、光滑的扁椭球形转变为不规则致密块状。红外光谱分析表明, 小麦抗性糊精与淀粉糖苷键类型分布有所不同。小麦抗性糊精比天然小麦淀粉具有更高的起始温度(100.77℃±0.69℃)、峰值温度(111.86℃±0.11℃)、终止温度(124.77℃±0.49℃)和焓值(8.69℃±0.33℃)。小麦抗性糊精溶液(10%, m:V)流变学特性呈现典型的牛顿流体特征, 具有较好的抗剪切性。体外消化分析结果显示, 所制备小麦抗性糊精抗消化性成分含量高达98.37%。结论 酸热法制备的小麦抗性糊精具有良好的热转变特性、流变学稳定性和抗消化性。

英文摘要:

      Objective To explore the physicochemical and digestive properties of wheat resistant dextrin prepared by acid-thermal method. Methods The resistant dextrin was prepared from wheat starch employing acid-thermal method. Its surface structure, infrared spectrum, crystallinity, rheological and thermodynamic properties were characterized, and the in vitro digestion characteristics were analyzed. Results The acid-thermal treat could effectively promote the dextrinization of wheat starch. The crystal structure of starch changed, and the morphology of starch particles turned from regular and smooth oblate ellipsoid to irregular dense block. Infrared spectra analysis demonstrated a certain degree of difference in the distribution of glycosidic bond types between dextrin and starch. Wheat resistant dextrin had higher onset temperature (100.77℃±0.69℃), peak temperature (111.86℃±0.11℃), conclusion temperature (124.77℃±0.49℃) and enthalpy value (8.69℃±0.33℃) than native wheat starch. The rheological properties of wheat resistant dextrin solution (10%, m:V) exhibited typical Newtonian fluid characteristics and had good shear resistance. The results of in vitro digestion analysis indicated that the content of resistant fraction of resulting dextrin amounted to 98.37%. Conclusion The wheat resistant dextrin prepared by acid-heat method has fine thermal transition properties, shear resistance, rheological stability, and digestion resistibility.