板栗RS_3型抗性淀粉超声波-酸法制备及体外消化特性的研究

Preparation of chestnut RS_3 by ultrasonic-acid and its digestive properties in vitro

以信阳大板栗为原料,采用超声波-酸解法优化板栗RS_3型抗性淀粉制备工艺,并对板栗RS_3抗性淀粉的体外消化特性进行评价。在制备板栗RS_3型抗性淀粉的单因素试验时发现,淀粉乳浓度、盐酸浓度、超声波温度、超声波处理时间4个因素均对RS_3型抗性淀粉得率有显著影响;以板栗RS_3型抗性淀粉得率为评价指标,通过正交试验得出制备RS_3型板栗抗性淀粉的最佳工艺为:淀粉乳浓度为25%,盐酸浓度为1.5%,超声波温度80℃,超声波处理时间为20 min,RS_3得率为10.39%;板栗RS_3体外消化特性试验表明:板栗RS_3抗性淀粉具有很强的抗消化性;板栗RS_3抗性淀粉在人工胃液消化20min^240min,消化率不足1%;在人工肠液中消化20min^240min,消化率为2.62%~3.90%;板栗RS_3型抗性淀粉经过人工胃液消化4h后,再经人工肠液消化20min^240min,消化率从4.1%上升到9.4%,相比较单独人工胃液和人工肠液而言,抗性淀粉的消化率明显上升,但比板栗淀粉的消化率18.5%~47.8%明显偏低;这一特性为功能性产品的开发提供理论支撑。

Absrtact ：Chestnut of Xin Yang was used in the study of optimization process of RS3 resistant starch produced by ultrasonic-hydrolysis acid method,and its digestive characteristics in vitro was also studied. In the single factor experiment of RS3 resistant starch preparation from chestnuts,four factors including concentration of starch milk,concentration of hydrochloric acid,temperature and ultrasonic time were found to have significant effects on the yield of RS3. The yield of RS3 was chosen as the index,through orthogonal experiment,the best preparation process of RS3 from chestnut was as follows ：starch 25%,2 M hydrolysis acid 1.5%,ultrasonic temperature 80℃,the reaction time of ultrasonic 20 min. Under the above conditions,the yield of RS3 from chestnut was 10.39%. Vitro digestive experiments of chestnut RS3 showed that Chinese chestnut RS3 had strong resistant digestive characteristics.After in artificial gastric juice digested for 20 ~ 240 min,digestion rate was less than 1%. After artificial intestinal juice digested for 20 min ~ 240 min,the digestion rate was 2.62% ~ 3.90%. If digested by artificial gastric juice digested for 4 h,then by intestinal juice digestion for 20 min ~ 240 min,the digestion rate raised from 4.1% to 9.4%,much higher than single artificial gastric juice or intestinal juice. But it is still lower than Chinese chestnut starch digestion of 18.5% ~ 47.8%. This study provides theoretical support in the development of functional products.Key words：chestnut;RS resistant starch;ultrasonic;hydrolysis acid method;digestive characteristics in vitro