荔枝核淀粉理化性质及体外消化特性研究

Study on Physicochemical Properties and in vitro Digestibility of Litchi Kernel Starch

以荔枝核为原料,采用超声辅助的方法提取荔枝核中的淀粉,与马铃薯淀粉和玉米淀粉比较,观察3种淀粉的颗粒形态、溶解率、酶解率、透光率、凝沉性和失重率。结果表明:荔枝核淀粉提取率在34%以上;显微镜下颗粒呈不规则椭圆形,粒径较马铃薯淀粉及玉米淀粉小;60℃时的溶解率为(2.06±0.29)%;酶解率为(27.91±0.18)%;透光率为0.089%;糊化后24 h凝沉体积占比为16%;胃液中失重率为(2.32±0.25)%,肠液中失重率为(1.45±0.02)%。综上,荔枝核淀粉与水结合能力差,保水性差,同时反映其凝胶能力和抗消化能力强,可将其运用于食品工业中。

Using litchi kernel as raw material,the starch in litchi kernel was extracted by the ultrasonic-assisted,and compared with potato starch and corn starch.Particle morphology,dissolution rate,enzymatic digestion rate,light transmission rate,coagulability and loss of mass of the three starches were observed.The results showed that the extraction rate of litchi seeds was over 34%.Under the microscope,the particle shape was irregular oval,and the particle size was smaller than potato starch and corn starch.Dissolve rate was(2.06±0.29)%.The enzymatic hydrolysis rate was(27.91±0.18)%.The light transmittance was 0.089%.After gelatinization,the proportion of coagulation volume after 24 hours was 16%.The mass loss rate was(2.32±0.25)%in gastric juice and(1.45±0.02)%in intestinal juice.The water binding ability and water retention of litchi kernel starch were poor,and reflected its ability to gel,its ability to resist digestion was strong,it could be used in the food industry.