湿热-蒸煮处理对板栗淀粉-多酚复合物消化和回生性能的影响

Effects of Heat-moisture and Steam Cooking Treatments on Digestibility and Retrogradation of Chestnut Starch-polyphenol Complexes

该研究利用湿热-蒸煮处理制备板栗淀粉-多酚复合物,系统考察了在湿热-蒸煮处理条件下,多酚复合作用对板栗淀粉消化及回生性能的影响规律。结果显示,湿热处理可以显著提高板栗淀粉的抗消化性能,但会促进板栗淀粉的回生性能。而湿热-蒸煮处理过程中,多酚(绿原酸/咖啡酸)的添加能进一步提高淀粉的抗消化性能(抗消化成分含量:淀粉-绿原酸复合物6.77%;淀粉-咖啡酸复合物7.61%);同时在回生过程中多酚可以有效抑制淀粉长程有序结晶和聚集态结构的形成,从而降低板栗淀粉的回生(抗回生率:淀粉-绿原酸复合物16.25%;淀粉-咖啡酸复合物22.99%)。其中相对于绿原酸,咖啡酸对板栗淀粉的抗消化性能及抑制其回生的效果更为显著。此外,相对于高水分含量(90%)体系,60%水分含量蒸煮处理后的所有板栗淀粉-多酚复合物的抗消化性能和抗回生程度均更高。研究结果将为获得更长货架期的新型高品质板栗淀粉基营养健康食品提供基础数据及理论支撑。

Heat-moisture and steam cooking treatments were used to prepare chestnut starch-polyphenol complexes.The effects of polyphenol complexation on chestnut starch digestibility and retrogradation under these treatments were systematically investigated.Heat-moisture treatment significantly increased the resistance of chestnut starch to digestion,but also promoted its retrogradation.However,during the heat-moisture and steam cooking treatments,the addition of polyphenols(chlorogenic acid/caffeic acid)further enhanced the digestion resistance of chestnut starch(resistant ingredient content:starch-chlorogenic acid complex,6.77%;starch-caffeic acid complex,7.61%).During retrogradation,polyphenols effectively inhibited the formation of long-range ordered crystalline and aggregated structures in chestnut starch,thereby reducing its retrogradation(retrogradation inhibition rate:starch-chlorogenic acid complex,16.25%;starch-caffeic acid complex,22.99%).Compared to chlorogenic acid,caffeic acid displayed a more pronounced effect on the resistance of chestnut starch to digestion and retrogradation.All chestnut starch-polyphenol complexes treated with 60%moisture content displayed superior resistance to digestion and retrogradation compared to complexes in a high-moisture(90%)system.These findings offer foundational data and theoretical insights for the development of novel,high-quality chestnut starch-based nutritious and healthy foods with extended shelf lives.