玉木耳多糖对玉米淀粉回生及消化特性的影响

Effect of Auricularia cornea Ehrenb.Polysaccharide on the Retrogradation and Digestion of Corn Starch

本文将不同质量分数的玉木耳多糖添加至玉米淀粉中,制备玉米淀粉-玉木耳多糖复配体系,并对其回生及储存期的消化特性进行研究。结果表明:随着多糖质量分数的增加,体系硬度降低,内聚性降低;体系起始温度To升高,回生焓值降低。添加玉木耳多糖质量分数越高,体系质构特性和热特性变化越显著。回生过程中,复配体系重结晶的晶核主要在早期形成,成核方式为瞬间成核快速成长,玉木耳多糖可加速体系结晶开始的成核速度和重结晶增长速率。复配体系回生后没有形成新的基团,随多糖质量分数的增加,氢键作用力增强,有序程度逐渐降低。添加玉木耳多糖使体系中水分子的结合更紧密,凝胶持水性增强。复配体系中缓慢消化淀粉含量比例随多糖质量分数的增加而增大,抗性淀粉含量比例降低。本研究可为玉木耳多糖更好地应用于淀粉基食品提供重要理论依据。

In this paper,different mass concentrations of Auricularia cornea Ehrenb.polysaccharides were added to corn starch to prepare a corn starch-Auricularia cornea Ehrenb.polysaccharide compound system,and its retrogradation and digestion characteristics during storage were studied.The results showed that as the polysaccharide mass concentration increased,the hardness of the system decreased and the cohesion decreased,the To of the system gradually increased,and the enthalpy of retrogradation decreased.The higher mass concentration of Auricularia cornea Ehrenb.polysaccharide added,the more significant the texture and thermal characteristics of the system changed.The crystal nucleus of the recrystallization of the compound system mainly formed in the early stage of retrogradation.The nucleation method was rapid nucleation and rapid growth,Auricularia cornea Ehrenb.polysaccharides could accelerate the nucleation rate and recrystallization growth rate of the system.No new group was formed after the compounding system was regenerated.As the polysaccharide concentration increased,the hydrogen bonding force became stronger,and the degree of order gradually decreased.The addition of Auricularia cornea Ehrenb.polysaccharides maked the binding of water molecules in the system more tight,and the water retention of the gel was enhanced.The ratio of slowly digested starch in the compound system increased with the increase of polysaccharide mass concentration,and the content of resistant starch decreased.This study could provide important theoretical basis for better application of Auricularia cornea Ehrenb.polysaccharides to starch-based foods.