芡实粉和芡实淀粉理化性质和消化性研究

Study on the Physicochemical Properties and Digestibility of Gorgon Euryale Flour and Euryale Starch

以芡实为原料制取芡实粉和芡实淀粉样品,研究了其糊化性、溶胀度、可溶指数、质构性和消化性等性质。结果表明,芡实淀粉样品的黏度明显高于芡实粉样品,芡实粉的峰值黏度与芡实淀粉相比降低了57.75%;随温度升高,芡实粉和芡实淀粉的溶胀度和可溶指数呈现递增趋势,但在较高温度下,芡实粉样品的溶胀度和可溶指数明显高于芡实淀粉样品;与芡实淀粉样品相比,芡实粉的凝胶的硬度减少了91.86%;芡实淀粉样品的快速消化淀粉含量明显高于芡实粉样品,但慢速消化淀粉的含量要低于芡实粉样品,抗性淀粉的含量高于芡实淀粉样品。

Gorgon euryale flour and Gorgon euryale starch were prepared by using gorgon euryale as materials. The physicochemical properties such as swelling power, solubility, pasting properties, textural properties and the di- gestibility were studied. The results showed that the viscosity of gorgon euryale starch was higher significantly than that of gorgon euryale flour, and the peak viscosity of the gorgon euryale flour was lower 57.75% than the viscosity of the gorgon euryale starch; with temperature increased, the swelling power and the solubility of the two samples in- creased, and the swelling power and the solubility of gorgon euryale starch was higher than that of gorgon euryale flour under high temperature; compared with gorgon euryale starch, the hardness of gorgon euryale flour gel was lower 91.86% than that of the gorgon euryale starch gel; The content starch was higher significantly than that of gorgon euryale flour of rapidly digestible starch （RDS） for gorgon euryale and the content of resistant starch （RS） was higher than that of gorgon euryale flour , hut the content of slowly digestible starch （SDS） was lower.