燕麦粉脂质和蛋白质组分对抗性淀粉形成的影响

Effects of Oat Lipids and Protein Components on Resistant Starch Formation

为明确原料组分对抗性淀粉形成的影响,以燕麦粉为原料,对其脂质和蛋白组分分别进行单一成分分离和层级分离,利用分离组分后的样品为原料制备抗性淀粉,分析并探讨了燕麦粉中脂质、清蛋白、球蛋白、醇溶蛋白、谷蛋白和残渣蛋白等组分对抗性淀粉形成的影响。研究结果表明:燕麦粉中脂质或醇溶蛋白的存在抑制抗性淀粉的形成,能显著降低抗性淀粉得率;清蛋白、球蛋白或残渣蛋白对抗性淀粉的形成均具有促进作用。在制备燕麦抗性淀粉相关制品时,可考虑对原料的成分进行适当脱除或重组以提高抗性淀粉得率。

Resistant starch was prepared from different oat sample types. Oat sample types were prepared by extracting lipid, albumin, globulin, prolamin and glutelin from oat flour separately. Effects of oat lipids, albumin, globulin, prolamin, glutenin, or residue protein on RS3 formation was discussed and its reasons were analyzed. The results showed that oat lipids or prolamin could significantly reduce the yield of resistant starch, meanwhile, albumin, globulin or residue protein could improve the yield of resistant starch. Therefore, the improvement of resistant starch yield could be achieved by extracting or restructuring the composition of raw materials appropriately when RS3 products were prepared.