槲皮素和芦丁对小麦淀粉的消化特性及其之间相互作用的研究

Study on the Digestibility and Interaction of Quercetin and Rutin to Wheat Starch

本文通过模拟小麦淀粉的体外消化实验研究了槲皮素和芦丁与小麦淀粉复合后的消化特性差异,并通过淀粉与碘的显色反应、红外光谱和X-射线衍射等试验研究槲皮素和芦丁与小麦淀粉的相互作用。结果表明:在槲皮素和芦丁与小麦淀粉的混合体系中,随着老化时间的延长,快消化淀粉显著减少(P<0.05),慢消化淀粉和抗性淀粉显著增加(P<0.05)。槲皮素和芦丁的添加,对淀粉葡萄糖苷酶和α-淀粉酶的活性均有抑制作用。槲皮素或芦丁与小麦淀粉之间存在相互作用,并通过氢键或疏水键相互结合。槲皮素和芦丁对酶的抑制和与小麦淀粉之间的相互作用,降低了小麦淀粉的消化性,增加淀粉的抗消化性,为开发降血糖等相关功能食品的开发奠定了理论基础。

In this paper,the in vitro digestibility of wheat starch compounded with quercetin and rutin was studied by simulating the in vitro digestibility of wheat starch,the interaction of quercetin and rutin with wheat starch was studied by the color reaction of starch and iodine,infrared spectrum and X-ray diffraction.The results showed that in the mixed system of quercetin,rutin and wheat starch,the fast digestible starch decreased significantly(P<0.05)and the slow digestible starch and resistant starch increased significantly with the aging time(P<0.05).Quercetin and rutin inhibited the activities of starch glucosidase and alpha-amylase.The interaction between quercetin or rutin and wheat starch was confirmed,and they were bound by hydrogen bond or hydrophobic bond.However,the inhibition of quercetin and rutin on enzyme and the interaction with wheat starch reduced the digestibility of wheat starch and increased the resistant digestibility of wheat starch,which laid a theoretical foundation for the development of functional food such as hypoglycemic food.