| 莫启锋,李安平,张靓诗,刘贺梅,钟政昌.不同链长单甘酯对板栗淀粉-单甘酯复合物结构和消化特性的影响[J].中国粮油学报,2025,40(8):84-90 |
| 不同链长单甘酯对板栗淀粉-单甘酯复合物结构和消化特性的影响 |
| Effects of Different Chain Length Monoglycerides on The Structure and Digestive Properties of Chestnut Starch-Monoglyceride Complex |
| 投稿时间：2024-11-17 修订日期：2025-05-13 |
| DOI： |
| 中文关键词: 单甘酯 板栗淀粉 复合物 消化 结构 |
| 英文关键词:monoglyceride chestnut starch compound digest structure |
| 基金项目:湖南省重点研发项目(2018NK2043) ；克明食品研究生科技创新项目（2024KMCX026） |
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| 中文摘要: |
| 本文探讨了不同链长单甘酯对板栗淀粉-单甘酯复合物结构和消化特性的影响。结果表明，单甘酯与板栗淀粉能形成稳定的复合物，且复合指数（CI）随单甘酯碳链长度增加而提高。与预糊化板栗淀粉（PC）相比，复合物的快速消化淀粉（RDS）含量显著下降（P＜0.05），从52.48%降低至33.07%， 抗性淀粉（RS）含量显著增加（P＜0.05），从8.84%升高至35.57%。XRD分析显示，三种板栗淀粉-单甘酯复合物在13o和20o处的衍射峰更尖锐，并在7.6o处出现新的Ⅴ型晶型特征峰。复合物相对结晶度（RC）显著高于PC（P＜0.05），且单甘酯碳链越长，RC越高，淀粉结构稳定性越好。光学显微镜、SEM和激光共聚焦显微镜图像显示，复合物表面光滑、颗粒分明，形成新结晶。淀粉与单甘酯复合后形成的Ⅴ型结晶并包覆在淀粉颗粒表面，能有效阻碍消化酶渗透，抑制了淀粉的快速水解。 |
| 英文摘要: |
| In this paper, the effects of different chain lengths of monoglycerides on the structure and digestive properties of chestnut starch-monoglyceride complexes were investigated. The results showed that monoglycerides and chestnut starch could form stable complexes, and the complex index (CI) increased with the increase of monoglyceride carbon chain length. Compared with Pre-gelatinized chestnut Starch (PC), the content of fast digestible starch (RDS) of the complexes decreased significantly (P< 0.05) from 52.48% to 33.07%, and the content of resistant starch (RS) increased significantly (P< 0.05) from 8.84% to 35.57%. XRD analyses showed that the diffraction peaks of the three chestnut starch-monoglyceride complexes were sharper at 13o and 20o, and a new Ⅴ-type crystalline characteristic peak appeared at 7.6o. type crystalline characteristic peaks at 7.6o. The relative crystallinity (RC) of the complexes was significantly higher than that of PC (P＜0.05), and the longer the carbon chain of monoglyceride, the higher the RC and the better the structural stability of starch. Optical microscopy, SEM and laser confocal microscopy images showed that the surface of the complexes was smooth and granular, and new crystals were formed. The V-type crystals formed and encapsulated on the surface of starch granules after the complexation of starch and monoglycerides could effectively hinder the penetration of digestive enzymes and inhibit the rapid hydrolysis of starch. |
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