食品制造方法对膳食淀粉消化性能的影响(Ⅰ)——保藏

Impact of Food Prepartion Methods on the in-vitro Digestibility of Dietary Starch Sources (Ⅰ) Preservation

研究了高直链淀粉、普通淀粉、蜡质淀粉3种玉米淀粉在糊化后不同保藏温度与时间处理后营养片断的比例变化。结果表明:糊化后的蜡质玉米淀粉在4℃保藏2 d形成较多慢消化淀粉(SDS)(36.5%),而且随着保藏时间延长SDS转变成抗性淀粉(RS);高直链玉米在20℃保藏则形成RS,其含量随着时间增加而达到最大值(8 d,53.1%)。高含量支链淀粉低温短期回生,淀粉凝胶晶核形成易产生SDS;而高含量直链淀粉高温长期回生,则结晶体生长成熟产生更多RS。

In this paper,the different time and temperature of food preservation on the in-vitro digestiblility of high amylose maize starch, normal maize starch and waxy maize starch after completely gelatinization. When gelati- nized waxy maize starch was stored at 4 ℃ for 2 days, higher slowly digestible starch （36.5%） was formed while RS increased with time. The maximum resistant starch content was 53. 1% , which obtained from gelatinized high amylose maize starch storing at 20 ℃ for 8 days. The short-term retrogradation of a high amylopectin gel network favored nucleation （formation of critical nuclei） at lower temperature which is attributed to form a large portion of SDS, while the long-term retrogradation of that occurred at higher temperature for more resistant starch have been attributed to maturation （crystal perfection）for much amounts of amylose fraction.