多酚复合普鲁兰酶改性藕粉的慢消化特性及结构表征

Slow Digestion Characteristics and Structural Characterization of Lotus Root Starch Modified by Polyphenols and Pullulanase

以藕粉为原料,研究多酚化合物(茶多酚、白藜芦醇、苹果多酚、原花青素)与普鲁兰酶复合对藕粉结构和慢消化淀粉形成的影响。采用傅里叶红外光谱(FT-IR)、X-射线衍射(XRD)、扫描电子显微镜(SEM)对藕粉样品的结构进行表征,并通过测定慢消化淀粉(SDS)含量来表征藕粉的慢消化特性。FT-IR、XRD和SEM测定结果表明:在结构上,多酚和淀粉之间主要以氢键的形式结合,在一定程度上阻碍了淀粉的回生。SDS含量测定结果表明:茶多酚、苹果多酚、原花青素与藕粉的复合物提高了藕粉的慢消化性,且普鲁兰酶和多酚对淀粉改性有协同作用。茶多酚和原花青素复合普鲁兰酶改性藕粉的SDS含量最高,分别为22.81%和21.36%,最适用于藕粉改性。

In this paper,the effects of tea polyphenols,resveratrol,malic acid,proanthocyanidins and pullulanase on the structure of lotus root starch and the formation of slow digestible starch were studied.The structure of lotus root starch samples was characterized by FT-IR,XRD and SEM.The slow digestion characteristics of lotus root starch were characterized by the content of slow digestible starch(SDS).The results of FT-IR,XRD and SEM showed that polyphenol lotus root starch are connect mainly by hydrogen bonds,to some extent hindered the retrogradation of starch.The results of SDS content showed that tea polyphenol,malic acid,procyanidins stach complex increased the lotus root starch and lotus root starch of slowly digestible,and pullulanase and polyphenols have synergy to starch modification,the experimental results showed that the contents of SDS of lotus root starch modified by tea polyphenols and proanthocyanidins combined with pullulanase reached 22.81%and 21.36%,respectively,which was the most suitable for the modification of lotus root starch.