发酵协同多酚复合对大米淀粉消化性能的影响

Effects of Fermentation and Polyphenol Complex on the Digestibility of Rice Starch

为提升大米淀粉的抗消化性能,采用发酵协同原花青素相互作用的方法和现代分析技术系统研究了原花青素C_(1)复合后发酵大米淀粉的消化性能变化规律,及发酵大米淀粉-原花青素复合物的颗粒形貌、半结晶层状结构、结晶结构、螺旋结构和表面短程有序结构等多尺度结构的变化情况,揭示了原花青素复合调控发酵大米淀粉抗消化性能的分子机制。结果表明:与原花青素复合后,发酵大米淀粉的快速消化淀粉和慢消化淀粉含量降低,而抗消化淀粉含量显著增加;原花青素与发酵大米淀粉相互作用形成特定有序结构,无定形区域中部分原花青素在消化过程中释放并抑制淀粉酶作用,共同提升发酵大米淀粉的抗消化性能。研究结果为提升发酵米制品的营养功能奠定了基础。

In order to improve the anti-digestibility of rice starch,the change law of digestibility and multi-scale structures of the fermented rice starch-proanthocyanidins complex,including the particle morphology,lamellar structure,crystalline structure,helical structure and short-range ordered structure,were systematically studied with modern analytical techniques and the method of fermentation and interaction with proanthocyanidins.Meanwhile,the molecular mechanism of rice starch anti-digestibility controlling by fermentation and combination with proanthocyanidins was revealed.The results indicates that the rapidly digestible starch and slow digestible starch contents of the fermented rice starch after interacting with proanthocyanidins are decreased,whereas the resistant starch contents are significantly increased.Moreover,the interaction between proanthocyanidins and fermented rice starch can promote the formation of specific ordered structure.And partial proanthocyanidins in the amorphous region can be released to inhibit the action of amylase during the digestion process,which synergisticly reduces the digestibility of fermented rice starch.The results provides foundations for improving the nutritional functions of fermented rice products.