超高压处理对抗性淀粉消化性的影响研究

The influence of ultra high pressure treatment on resistant starch digestibility

应用扫描电子显微镜(SEM)、红外光谱(FTIR)、热重分析(TGA)、小角X射线衍射(SAXS)等手段,研究超高压对高直链玉米淀粉结构和消化性质的影响。结果表明,超高压对淀粉颗粒表面形态的影响随着压力的增加越来越明显。并且随着压力的升高热稳定性不断升高。经过200~600 MPa压力处理后的淀粉消化率随着压力的增加不断下降,800~1 000 MPa压力处理后的淀粉消化率不断增加,而淀粉内部半晶体或结构有序性是影响消化率的重要因素,有序性越高消化率越低。

The changes in starch physicochemical and digestion properties associated with ultra- hiigh pressure processing（HHP） treatment were analyzed in terms of SEM, FTIR, TGA and SAXS. Results showed that the erosion of digestive enzymes on starch granules was enhanced with increased HPP pressures. The starch digestibility decreased with the increase of pressure during 200-600 MPa treatment. The digestibility of starch increased after 800-1000 MPa treatment. The internal semicrystal or structural ordering of starch was an important factor affecting digestibility. The higher the order, the lower the digestibility.