[1]杨盛茹,张秋双,温许康,等.小麦淀粉-脂质复合物的制备及其理化特性[J].江苏农业学报,2024,(12):2377-2386.[doi:doi:10.3969/j.issn.1000-4440.2024.12.021]
　YANG Shengru,ZHANG Qiushuang,WEN Xukang,et al.Preparation and physicochemical properties of the wheat starch-lipid complex[J].,2024,(12):2377-2386.[doi:doi:10.3969/j.issn.1000-4440.2024.12.021]
点击复制

小麦淀粉-脂质复合物的制备及其理化特性()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2024年12期
页码:
2377-2386
栏目:
加工贮藏·质量安全
出版日期:
2024-12-30

文章信息/Info

Title:
Preparation and physicochemical properties of the wheat starch-lipid complex
作者:
杨盛茹1; 张秋双2; 温许康1; 肖文慧1; 吴凯歌1; 邹建1; 牛雯菲1; 张镨月1; 段俊1; 侯银臣1
(1.河南牧业经济学院食品与生物工程学院,河南郑州450046;2.河南省兽药饲料监察所,河南郑州450001)
Author(s):
YANG Shengru1; ZHANG Qiushuang2; WEN Xukang1; XIAO Wenhui1; WU Kaige1; ZOU Jian1; NIU Wenfei1; ZHANG Puyue1; DUAN Jun1; HOU Yinchen1
(1.College of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China； 2.Henan Province Institute of Veterinary Drug and Feed Control, Zhengzhou 450001, China)
关键词:
小麦淀粉; 小麦淀粉-脂质复合物; 理化特性
Keywords:
wheat starch; wheat starch-lipid complex; physicochemical properties
分类号:
S512.1
DOI:
doi:10.3969/j.issn.1000-4440.2024.12.021
文献标志码:
A
摘要:
本研究以复合率为指标,探索小麦淀粉-脂质复合物制备的最佳工艺,并对小麦淀粉-脂质复合物的结构、消化特性和溶解度、膨胀率、冻融性等理化特性进行了分析。结果表明,最适于与小麦淀粉复合的脂质为月桂酸。最佳复合条件为,复合时间66 min,温度75 ℃,脂质添加量5%,小麦淀粉与蒸馏水的质量体积比(料液比)1∶10,该条件下小麦淀粉-月桂酸复合物的复合率为88.74%。小麦淀粉-月桂酸复合物快速消化淀粉(RDS)含量显著低于小麦淀粉(P＜0.05),慢消化淀粉(SDS)含量和抗性淀粉(RS)含量显著高于小麦淀粉(P＜0.05)。在复合时间为66 min时,小麦淀粉-月桂酸复合物中抗性淀粉和慢消化淀粉含量最高,快速消化淀粉含量最低。小麦淀粉-月桂酸复合物溶解性和膨胀率显著低于小麦淀粉(P＜0.05),在复合时间为66 min时,小麦淀粉-月桂酸复合物溶解性和膨胀率最低。表明该工艺条件下制备得到的小麦淀粉-月桂酸复合物的晶体结构相对致密,冻融稳定性较高。
Abstract:
In this study, the optimum technology for preparation of the wheat starch-lipid complex was explored with the complex rate as the index, and the structure, digestibility, solubility, swelling rate and freeze-thaw property of the wheat starch-lipid complex were analyzed. The results showed that lauric acid was the most suitable lipid to compound with wheat starch. The optimum compound conditions were compound time 66 min, temperature 75 ℃, lipid content 5%, mass/volume ratio of wheat starch to distilled water 1∶10. Under these conditions, the complex rate of the wheat starch-lauric acid complex was 88.74%. The content of rapidly digestible starch (RDS) of the wheat starch-lauric acid complex was significantly lower than that of wheat starch (P＜0.05), while the contents of slowly digestible starch (SDS) and resistant starch (RS) were significantly higher than those of wheat starch (P＜0.05). The content of RS and SDS was the highest, and the content of rapidly digestible starch was the lowest in the complex of wheat starch-lauric acid at 66 min. The solubility and swelling rate of the wheat starch-lauric acid complex were significantly lower than those of wheat starch (P＜0.05). The solubility and swelling rate of the wheat starch-lauric acid complex were the lowest at 66 min. The results showed that the crystal structure of the prepared wheat starch-lauric acid complex was relatively compact, and its freeze-thaw stability was high.

参考文献/References:

[1]LIU X C, QIAO L, KONG Y X, et al. Characterization of the starch molecular structure of wheat varying in the content of resistant starch[J]. Food Chemistry:X,2024,21:101103.
[2]BRADAUSKIENE V, VAICIULYTE-FUNK L, MARTINAITIENE D, et al. Wheat consumption and prevalence of celiac disease:correlation from a multilevel analysis[J]. Critical Reviews in Food Science and Nutrition,2023,63(1):18-32.
[3]WANG Q F, LI L M, ZHENG X L. Recent advances in heat-moisture modified cereal starch:Structure,functionality and its applications in starchy food systems[J]. Food Chemistry,2021,344:128700.
[4]李旭,王弘,王鼎,等. 不同直链淀粉含量小麦淀粉理化性质与消化特性研究[J]. 麦类作物学报,2023,43(4):470-476.
[5]CAI L M, SHI Y C. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat,waxy maize,and waxy potato starches[J]. Carbohydrate Polymers,2010,79(4):1117-1123.
[6]CHU T T H, NGUYEN H T, PHU T H, et al. Effect of acetylated wheat starch on metabolic indices in high-fat diet-induced obese and hyperglycemic mice[J]. Journal of Food and Nutrition Research,2022,10(4):293-298.
[7]BLHER M. Obesity:global epidemiology and pathogenesis[J]. Nature Review Endocrinology,2019,15(5):288-298.
[8]KANG X M, GAO W, WANG B, et al. Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods[J]. International Journal of Biological Macromolecules,2021,182:1112-1119.
[9]JEONG G A, LEE C J, MANSUR A R. Preparation,physicochemical properties,and in vivo digestibility of thermostable resistant starch from malic acid-treated wheat starch[J]. Food Research International,2022,162:112159.
[10]KANG X M, SUI J, QIU H W, et al. Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths[J]. LWT-Food Science and Technology,2021,144:111271.
[11]ENGLYST H N, KINGMAN S M, CUMMINGS J H. Classification and measurement of nutritionally important starch fractions[J]. European Journal of Clinical Nutrition,1992,46:S33-S50.
[12]RAZA H, LIANG Q F, AMEER K, et al. Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes[J]. Ultrasonics Sonochemistry,2022,84:105978.
[13]CHEN X, HE X W, FU X, et al. Complexation of rice starch/flour and maize oil through heat moisture treatment:structural, in vitro digestion and physicochemical properties[J]. International Journal of Biological Macromolecules,2017,98:557-564.
[14]LPEZ-BARN N, GU Y, VASANTHAN T, et al. Plant proteins mitigate in vitro wheat starch digestibility[J]. Food Hydrocolloids,2017,69:19-27.
[15]ZHENG B, WANG T T, WANG H W, et al. Studies on nutritional intervention of rice starch-oleic acid complex (resistant starch type V) in rats fed by high-fat diet[J]. Carbohydrate Polymers,2020,246:116637.
[16]NOOR N, GANI A, JHAN F, et al. Resistant starch type 2 from lotus stem:ultrasonic effect on physical and nutraceutical properties[J]. Ultrasonics Sonochemistry,2021,76:105655.
[17]HUR S J, LEE S J, LEE S Y, et al. Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion[J]. LWT-Food Science and Technology,2015,60(1):630-636.
[18]QIN R B, WANG J, CHAO C, et al. RS5 produced more butyric acid through regulating the microbial community of human gut microbiota[J]. Journal of Agricultural and Food Chemistry,2021,69(10):3209-3218.
[19]CHEN C H, SONG L, SUN B W, et al. Eects of starch-lipid complexes on quality and starch digestibility of wheat noodles[J]. Starch,2024,10:2300155
[20]CAI J J, CHAO C, NIU B, et al. Effects of debranching on the formation of maize starch-lauric acid-β-lactoglobulin complexes[J]. Journal of Agricultural and Food Chemistry,2021,69(32):9086-9093.
[21]LI Q, DONG Y Y, GAO Y, et al. Functional properties and structural characteristics of starch-fatty acid complexes prepared at high temperature[J]. Journal of Agricultural and Food Chemistry,2021(32):69.
[22]WANG S J, CHAO C, CAI J J, et al. Starch-lipid and starch-lipid-protein complexes:a comprehensive review[J]. Comprehensive Reviews in Food Science and Food Safety,2020(6):1056-1079.
[23]申瑞玲,张亚蕊,景新俊,等. 藜麦淀粉-硬脂酸复合物的制备及性质研究[J]. 河南农业科学,2018(2):135-139.
[24]刘静娜,张少飞. 高压均质制备玉米淀粉-脂质复合物及其性质研究[J]. 食品工业,2018,39(9):40-43.
[25]LU X X, SHI C, ZHU J Y, et al. Structure of starch-fatty acid complexes produced via hydrothermal treatment[J]. Food Hydrocolloids,2019,88:58-67.
[26]DING Y Y, CHENG J J, LIN Q Y, et al. Effects of endogenous proteins and lipids on structural,thermal,rheological,and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch[J]. Food Hydrocolloids,2021,111:106254.
[27]常丰丹. 颗粒态淀粉脂质复合物的制备、理化性质及其形成机理研究[D]. 广州:华南理工大学,2015.
[28]CHAO C, YU J L, WANG S, et al. Mechanisms underlying the formation of complexes between maize starch and lipids[J]. Journal of Agricultural and Food Chemistry,2018,66:272-278.
[29]康雪敏. 淀粉-脂质复合物的构建及对面制品的影响[D]. 济南:齐鲁工业大学,2020.
[30]赵德厚,郝帅,朱智杰,等. 大豆蛋白肽-玉米淀粉复合物的制备及其性质研究[J]. 安徽农业大学学报,2021,48(6):989-996.
[31]刘娜. 苦荞淀粉-槲皮素复合物制备与特性研究[D]. 杨凌:西北农林科技大学,2019.
[32]陈迪. 糯米淀粉复合物的制备及性质研究[D]. 郑州:河南农业大学,2013.
[33]张书艳,朱杰,李琳,等. 淀粉链/支比和脂肪酸链长对淀粉-脂肪酸复合物结晶结构的影响[J]. 中国粮油学报,2018,33(6):27-32.
[34]陈晴. 籼米淀粉-脂肪酸复合物的形成及消化特性研究[D]. 杭州:浙江工商大学,2022.

备注/Memo

备注/Memo:
收稿日期：2024-01-29基金项目：河南省科技攻关项目(232102111060)；中国工程科技发展战略河南研究院2023年战略咨询研究项目(2023HENYB01)；河南牧业经济学院食品科学与工程重点学科项目(XJXK202203)作者简介：杨盛茹(1988-),女,河南商丘人,博士研究生,讲师,主要研究方向为天然活性产物。(E-mail)81692@hnuahe.edu.cn通讯作者：侯银臣,(E-mail)80891@hnuahe.edu.cn
更新日期/Last Update: 2025-01-23