砂仁多糖对小麦淀粉理化性质及消化特性的影响

Effects of Amomum villosum polysaccharide on physicochemical and in vitro digestibility properties of wheat starch

[目的]探究砂仁多糖对小麦淀粉体系的作用机理,揭示砂仁多糖对小麦淀粉品质形成影响的量效关系。[方法]通过制备砂仁多糖—小麦淀粉复配体系,研究砂仁多糖添加量对小麦淀粉糊化特性、流变特性、热力学特性、结晶结构及消化特性的影响。[结果]砂仁多糖可提高小麦淀粉复配体系的黏度和糊化温度,减少糊化过程中直链淀粉浸出,降低小麦淀粉糊化过程中结晶区的破坏程度,延缓糊化过程。当砂仁多糖添加量为1.00%时,复配体系崩解值为299 mPa·s,回生值为532 mPa·s、糊化焓为666.29 J/g,此时抗老化效果最佳且稳定性最好。红外光谱分析表明,砂仁多糖与小麦间通过氢键相互作用,当砂仁多糖添加量为1.00%时,氢键作用最强。体外模拟消化结果显示,砂仁多糖可以抑制小麦淀粉消化。[结论]添加砂仁多糖可有效提高小麦淀粉的热稳定性,降低小麦淀粉的消化率。

[Objective]This study aimed to explore the mechanism of action between Amomum villosum polysaccharide(AVP)and wheat starch and reveal the dose-effect relationship of AVP on the quality of wheat starch.[Methods]an AVP-wheat starch compound system with different concentrations of AVP was prepared.The effects of different concentrations of AVP on the gelatinization characteristics,rheological properties,thermodynamic properties,crystal structure and digestion characteristics of wheat starch were studied.[Results]The AVP could increase the viscosity and gelatinization temperature of the wheat starch compound system,reduce the leaching of amylose during gelatinization and the damage degree of the crystalline region during wheat starch gelatinization,and delay the gelatinization process.When the concentration of AVP was 1.00%,the disintegration value of the compound system was 299 mPa·s,the retrogradation value was 532 mPa·s,and the gelatinization enthalpy was 666.29 J/g,indicating that the anti-aging effect and the stability were the best.Fourier infrared spectrum analysis showed that there was a hydrogen bond interaction between AVP and wheat,and the bond was the strongest when the mass concentration of AVP was 1.00%.The results of in vitro simulated digestion showed that AVP could inhibit the digestion of wheat starch.[Conclusion]Adding AVP can effectively improve the thermal stability of wheat starch and reduce the digestibility of wheat starch.