全麦酒酿关键加工工艺对淀粉的理化性质及体外消化性的影响

Effects of key processing technology of fermenting whole wheat on physicochemical properties and in vitro digestibility of starch

通过对淀粉颗粒表面结构、晶体结构、表观直链淀粉含量、热力学性质、溶解度与溶胀度、糊化性质及体外消化性的测定研究全麦酒酿关键加工工艺(煮制和发酵)对淀粉的影响。结果表明,煮制及发酵处理改变了淀粉的理化特性,使淀粉表面状态发生变化,但均未改变淀粉A-型结晶;与天然淀粉相比,煮制淀粉和发酵淀粉的直链淀粉含量、溶胀度、转型温度、凝胶化焓值、峰值黏度和最终黏度均显著降低,而凝胶化温度、溶解度显著增大。体外消化试验显示,天然淀粉经煮制和发酵处理后,快消化淀粉含量增加,抗性淀粉含量降低,具有更好的消化性能。全麦酒酿加工过程中发酵处理降低了煮制淀粉的消化性,可成为一种新型功能性健康淀粉食品。

The effects of key processes for fermenting whole wheat (cooking and fermentation) on microstructures, physicochemical properties and in vitro digestibility of whole wheat starch were investigated. The results indicated that cooking and fermentation changed the physicochemical properties and the granular structure of starch, while the crystal structure of starch maintained the same as that of the natural whole wheat starch (NS). Compared with NS, the apparent amylose content, swelling degree, gelatinization temperature, gelation enthalpy, peak viscosity and final viscosity of cooked whole wheat starch (CS) and fermented whole wheat starch (FS) significantly reduced, while the gelation temperature and solubility increased significantly. Moreover, the contents of rapidly digestible starch and resistant starch increased and decreased after processing, respectively, which made CS and FS have better digestibility. In conclusion, fermented whole wheat can become a new functional healthy starchy food.