超高压处理对大米蛋白水解物/小麦淀粉复合体系的影响

Effects of High Pressure Processing on Rice Protein Hydrolysate/Wheat Starch Complexes System

目的:以小麦淀粉(WS)和大米蛋白水解物(RPH)制备的WS/RPH复合体系为对象,研究超高压处理(HPP)对其理化性质及体外消化性的影响。方法:分析超高压处理对复合物结晶度、糊化特性、水分分布、流变特性等理化特性的影响,以及对复合物体外消化特性的影响。结果:经350 MPa条件处理,体系内分子有序性增加,共结晶现象更广泛。超高压处理后复合物弛豫时间缩短,水分流动性减弱,糊化时间推迟,峰值黏度显著降低,黏弹性提高。350 MPa压力条件处理后,复合物的消化性降低,其原因是超高压作用促进了RPH渗入淀粉内部,且分布更均匀。结论:超高压处理可以增强复合体系内淀粉与蛋白质的相互作用,具有进一步降低其体外消化性的潜力。

Objective:Taking the rice protein hydrolysates/wheat starch complexes as the object to study the effects of high pressure processing(HPP)on its physicochemical properties and digestibility in vitro,and to explore its change mechanism.Methods:The effects of HPP on the physical and chemical properties of the complexes,such as crystallinity,gelatinization properties,water distribution and rheological properties were analyzed.The effect of HPP on the in vitro digestion characteristics of complexes was analyzed.Results:The order of molecules in the system was increased and the co-crystallization was more extensive under 350 MPa pressure.After HPP,the relaxation time of the complexes was shortened,the water fluidity was weakened,the gelatinization time was delayed,the peak viscosity was significantly reduced,and the viscoelasticity was improved.The digestibility of the complexes was reduced under 350 MPa pressure conditions because HPP promoted the infiltration of RPH into the starch and its distribution was more uniform.Conclusion:HPP can enhance the interaction between starch and protein in the complexes system,and has the potential to further reduce its in vitro digestibility.