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作 者 ：赵仲凯, 杨海燕, 木泰华, 张苗

期 刊 ：核农学报 2016年 30卷 3期 页码：476-484

关键词：甘薯淀粉；压热-冻融循环；结构；物化特性；抗性淀粉；

Keywords:sweet potato starch, repeated gelatinization and retrogradation, structure, physicochemical properties, resistant starch,

摘 要 ：为了探索压热冻融循环处理对甘薯淀粉结构及物化性质的影响,以甘薯淀粉为原料,并在不同淀粉乳浓度(5%、10%、20%,w/w)条件下进行重复的压热-冻融循环处理。结果表明,与甘薯原淀粉相比,经重复的压热-冻融处理后,甘薯淀粉颗粒形态消失,破裂熔融,最终呈不规则形状;甘薯淀粉衍射吸收峰强度减弱,晶型由A型向B型转化。随着淀粉乳浓度以及压热-冻融循环次数的增加,甘薯淀粉的膨胀势和溶解度均有所降低。在淀粉乳浓度为10%、压热-冻融循环1次处理后,甘薯淀粉中缓慢消化淀粉与抗性淀粉含量达到最高,分别为29.83%和39.82%。本研究为甘薯缓慢消化及抗性淀粉的制备提供了科学依据,为其在功能性食品领域中的应用提供了基础数据。

Abstract:To explored the changement of structure and physicochemical properties by repeated gelatinization and retrogradation (RGR) treatments.With sweet potato starch as raw material, the effect of (RGR) treatments at different starch concentration (5%, 10%, and 20%, w/w) ware investigated. The scanning electron microscope (SEM) and X-ray diffraction (XRD) were used to determine the structure changes, thermal properties, pasting properties, swelling power, solubility and in vitro digestibility were also tested to evaluate the physicochemical and functional properties of the samples. The results showed that starch granule morphology was damaged, presenting irregular lumps after RGR treatments. The X-ray diffraction patterns of sweet potato starches changed significantly, conversing from A-type to B-type. As the increasing of the concentration and treated times, the swelling power and solubility of sweet potato starch decreased. In addition, the slowly digestible starch (SDS) and resistant starch (RS) content of sweet potato starches treated by RGR-1 at a concentration of 10% were highest, which were 29.83% and 39.82%, respectively. Therefore, this study made fundamental knowledge for the preparation of SDS and RS of sweet potato starches and their application in the field of functional foods.

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