不同三偏磷酸钠添加量油莎豆交联抗性淀粉性质研究

The Properties of Cross-Linked Resistant Starch of Cyperus esculentus L. with Different Supplemental Levels of Sodium Tri Metphosphate

以油莎豆淀粉为原料,三偏磷酸钠(STMP)为交联剂,研究不同STMP添加量(0.5%~2.0%)对油莎豆淀粉持水性、持油性、溶解度、膨润力、体外消化性、黏度特性和傅里叶红外光谱(FT-IR)等理化特性与结构形态的影响。结果表明:交联反应后淀粉样品的持水性由89.04%上升至97.86%,持油性由73.75%降低至69.99%,淀粉糊的稳定性提高,抗性淀粉质量分数由38.38%上升至64.33%,溶解度、膨润力及透明度降低,傅里叶红外光谱间接证实了交联反应的发生。扫描电镜(SEM)显示交联反应导致淀粉颗粒边缘变得模糊。交联淀粉与原淀粉的性质差异较大,通过交联反应后可拓宽油莎豆淀粉在食品工业中的应用范围。

The cross-linked starches with different phosphorus content were obtained with changing the amount of sodium trimetaphosphate(STMP) cross-linked agent with Cyperus esculentus L. starch as raw material. The effects of different STMP supplemental levels(0.5%~2.0%) on the water holding capacity, oil retention, solubility, swelling power, in vitro digestibility, viscosity characteristics, Fourier transformed infrared(FT-IR) and other physical and chemical properties and structural morphology of Cyperus esculentus L. starch were studied. The results showed that after the cross-linking reaction, the water holding capacity of starch samples increased from 89.04% to 97.86%, the oil holding capacity decreased from 73.75% to 69.99%, the stability of starch paste improved, the content of resistant starch increased from 38.38% to 64.33%, and the solubility, swelling power and transparency were reduced, FT-IR indirectly confirmed the occurrence of the cross-linked reaction. Scanning electron microscope(SEM) showed that the cross-linked reaction caused the edges of starch granules to become blurred. As a conclusion, the cross-linked reaction may widen the application range of Cyperus esculentus L. starch in food industry.