不同处理对鹰嘴豆淀粉理化及体外消化性质影响

Effects of Different Treatments on Physicochemical and in Vitro Digestibility of Chickpea starch

目的:研究不同处理条件下鹰嘴豆淀粉的理化性质及体外消化性影响。方法:碱法提取鹰嘴豆粉中的淀粉,烘箱干燥后,经湿热化处理及韧化处理,测定原淀粉及处理后鹰嘴豆淀粉的理化指标及体外消化各淀粉含量。结果:经湿热化处理及韧化处理后的鹰嘴豆淀粉中脂肪和蛋白质含量、溶解度、膨胀度,以湿热化处理较低。经处理后鹰嘴豆淀粉的透明度、析水率、凝沉性及沉降体积韧化处理淀粉糊的性质优于湿热化处理淀粉。体外消化显示,经湿热化处理后的鹰嘴豆淀粉,抗性淀粉含量显著提高,提示湿热淀粉处理过的鹰嘴豆淀粉用于降血糖功能食品的研究与开发。结论:韧化处理及湿热化处理均可作为改善鹰嘴豆淀粉理化性质并增加抗性淀粉含量的方法,且湿热化处理优于韧化处理。

Objective： The physicochemical properties and in vitro digestibility of chickpea starch were studied systematically. Methods： The starch from chickpea powder was extracted by alkali method. After drying, the physicochemical index of raw starch and the starch content of chickpea were determined by hydrothermal treatment and toughening treatment, and tested the content of starch digested in vitro. Results： The content of fat and protein, solubility, swelling degree of humidified and toughened chickpea starch were lower. The coagulability and sedimentation volume toughening of starch paste were better than that of hygrothermal treatment. In vitro digestion showed that the content of resistant starch increased significantly after hygrothermal treatment. It is suggested that hygrothermal starch treated chickpea starch can be used in the research and development of hypoglycemic functional foods. Conclusion： Toughening treatment and hygrothermal treatment can be used to improve the physicochemical properties of chickpea starch and increase the content of resistant starch, and wet-heat treatment is better than toughening treatment.