橡实淀粉的理化特性及其体外消化特性的研究（英文）
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- 英文论文题名：Physicochemical Characteristics and In Vitro Digestibility of Acorn(Quercus glandulifera Bl.) Starch
- 论文作者：李松南 ; 周裔彬 ; 黄强
- 英文论文作者：LI Songnan ; ZHOU Yibin ; HUANG Qiang ; College of Food Science and Engineering ; South China University of Technology ; School of Tea and Food Technology ; Anhui Agricultural University
- 年：2016
- 作者机构：华南理工大学食品科学与工程学院;安徽农业大学茶与食品科技学院;
- 论文关键词：橡实淀粉 ; 理化性质 ; 消化特性
- 英文论文关键词：acorn starch ; physicochemical properties ; in vitro digestibility
- 会议召开时间：2016-12-12
- 会议录名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会论文集
- 语种：英文
- 分类号：TS231
- 学会代码：GYSP
- 会议名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会
- 会议地点：中国广东广州
- 主办单位：广东省食品学会
- 学会名称：广东省食品学会
- 页数：8
- 文件大小：763k
- 原文格式：O
- 会议级别：全国
摘要
本文系统研究了橡实(短柄枹栎)淀粉的理化特性及其体外消化特性,并用玉米淀粉作为对照。栎子淀粉中的水分、脂肪、蛋白质和直链淀粉含量分别为7.02%、0.59%、0.95%和23.16%,未检测到灰分和粗纤维。栎子淀粉从58.09℃到95℃的膨胀度和溶解度分别为2.83-24.78g/g和5.46-23.15%。栎子淀粉的冻融析水率为17.5%,透明度为2.54%。与玉米淀粉相比,栎子淀粉有着较高的峰值粘度和崩解值,较低的回生值。栎子淀粉的直链淀粉和支链淀粉的重均平均分子量分别为5.15×10~6和6.71×10~7g/mol。栎子淀粉由29.52%的快消化淀粉、12.39%的慢消化淀粉和58.09%的抗性淀粉组成。栎子淀粉的水解指数和血糖指数分别为40.35%和42.98%。以上结果表明,橡实(短柄枹栎)淀粉将是一种潜在的增稠剂和胶黏剂,更是一种低GI的食品原料。
The physicochemical properties and in vitro digestibility of acorn starch from Quercits glandulifera Bl.were evaluated.Corn starch was used as reference.Acorn starch had 7.02% moisture,0.59% lipid,0.95% protein and 23.16% amylose,while dietary fiber and ash were not detected.Starch swelling power and solubility from 58.09 ℃ to 95 ℃ were 2.83-24.78 g/g and 5.46-23.15%,respectively.Acorn starch had a low syneresis of 17.5%.Starch paste(1%,w/w) clarity at 650 nm was 2.54%.Acorn starch had higher peak viscosity,higher breakdown viscosity and lower setback viscosity compared to corn starch.The weight-average molecular weights of amylose and amylopectin were 5.15x106 and 6.71x107 g/mol,respectively.Acorn starch consisted of 29.52% rapidly digested starch,12.39% slowly digested starch,and 58.09% resistant starch.Hydrolysis index and glycemic index of acorn starch were 40.35% and 42.98%,respectively.The results achieved suggest that acorn starch has potential for application in thicking or gelling agent and it also could be a low GI food ingredent.
The physicochemical properties and in vitro digestibility of acorn starch from Quercits glandulifera Bl.were evaluated.Corn starch was used as reference.Acorn starch had 7.02% moisture,0.59% lipid,0.95% protein and 23.16% amylose,while dietary fiber and ash were not detected.Starch swelling power and solubility from 58.09 ℃ to 95 ℃ were 2.83-24.78 g/g and 5.46-23.15%,respectively.Acorn starch had a low syneresis of 17.5%.Starch paste(1%,w/w) clarity at 650 nm was 2.54%.Acorn starch had higher peak viscosity,higher breakdown viscosity and lower setback viscosity compared to corn starch.The weight-average molecular weights of amylose and amylopectin were 5.15x106 and 6.71x107 g/mol,respectively.Acorn starch consisted of 29.52% rapidly digested starch,12.39% slowly digested starch,and 58.09% resistant starch.Hydrolysis index and glycemic index of acorn starch were 40.35% and 42.98%,respectively.The results achieved suggest that acorn starch has potential for application in thicking or gelling agent and it also could be a low GI food ingredent.
引文
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[31]Xie B X,Xie T.Exploitation study of acorn resources in China[J].Journal of central south forestry university,2002,22(3):37-41.
[32]Yoo S H,Jane J L.Molecular weights and gyration radii of amylopectins determined by high-performance sizeexclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors[J].Carbohydrate Polymers,2002,49(3):307-314.
[33]Zhou M,Robards K,Glennie-Holmes M,et al.Structure and pasting properties of oat starch[J].Cereal Chemistry,1998,75(3):273-281.
[2]Abegunde O K,Mu T H,Chen J W,&Deng F M Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry[J].Food Hydrocolloids,2013,33(2):169-177.
[3]Bainbridge D A.Use of acorns for food in California:past,present,future.In Symposium on Multiple-use Management of California's Hardwoods,1986:12-14.
[4]Bello-Perez L A,Roger P,Baud B,&Colonna P.Maeromolecular features of starches determined by aqueous high-performance size exclusion chromatography[J].Journal of Cereal Science,1998,27(3):267-278.
[5]Chung H J,Lim H S,Lim S T.Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch.Journal of Cereal Science,2006,43(3):353-359.
[6]Correia P R,Nunes M C,Beirao-da-Costa M L.The effect of starch isolation method on physical and functional properties of Portuguese nut starches.Ⅱ.Q.rotundifolia Lam.and Q.suber Lam.acorns starches[J].Food Hydrocolloids,2013,30(1):448-455.
[7]Craig S.A,Maningat C C,Seib P A,Hoseney R C.Starch paste clarity[J].Cereal chemistry(USA),1989.
[8]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:S33-50.
[9]Granfeldt Y.Food factors affecting metabolic responses to cereal products.1994.
[10]Hoover R,Sosulski F.Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris biotypes[J].Starch-Starke,1985,37(6):181-191.
[11]Jane J L,Wong K S,McPherson A E.Branch-structure difference in starches of A-and B-type X-ray patterns revealed by their Naegeli dextrins[J].Carbohydrate research,1997,300(3):219-227.
[12]Jenkins D J A,Wolever T M S,Jenkins A L,et al.The glycaemic index of foods tested in diabetic patients:a new basis for carbohydrate exchange favouring the use of legumes[J].Diabetologia,1983,24(4):257-264.
[13]Li S,Zhou Y,Liu M,et al.Nutrient composition and starch characteristics of Quercus glandulifera B1.seeds from China[J].Food chemistry,2015,185:371-376.
[14]Liu Q.Understanding starches and their role in foods.Food carbohydrates:Chemistry,physical properties and applications.2005:309-355.
[15]Miao M,Zhang T,Jiang B.Characterisations of kabuli and desi chickpea starches cultivated in China[J].Food Chemistry,2009,113(4),1025-1032.
[16]Naguleswaran S,Vasanthan T,Hoover R,et al.Amylolysis of amylopectin and amylose isolated from wheat,triticale,corn and barley starches[J].Food Hydrocolloids,2014,35:686-693.
[17]Nwokocha L M,Williams P A.Structure and properties of Treculia africana,(Decne)seed starch[J].Carbohydrate Polymers,2011,84(1):395-401.
[18]Perez-Pacheco E,Moo-Huchin V M,Estrada-Leon R J,et al.Isolation and characterization of starch obtained from Brosimum alicastrum Swarts Seeds[J].Carbohydrate polymers,2014,101:920-927.
[19]Ratnayake W S,Hoover R,Shahidi F,Perera C,Jane J.Composition,molecular structure,and physicochemical properties of starches from four field pea(Pisum sativum L.)cultivars[J].Food Chemistry,2001,74(2):189-202.
[20]Ring S G,Gee J M,Whittam M,et al.Resistant starch:its chemical form in foodstuffs and effect on digestibility in vitro[J].Food Chemistry,1988,28(2):97-109.
[21]Sandhu K S,Lim S T.Structural characteristics and in vitro digestibility of mango kernel starches(Mangifera indica L.)[J].Food chemistry,2008,107(1):92-97.
[23]Schoch T J.Fractionation of starch by selective precipitation with butanol[J].Journal of the American Chemical Society,1942,64(12):2957-2961.
[24]Song Y,Jane J.Characterization of barley starches of waxy,normal,and high amy lose varieties[J].Carbohydrate Polymers,2000,41(4):365-377.
[25]Soni P L,Sharma H,Dun D,et al.Physicochemical properties of Quercus leucotrichophora(Oak)starch[J].Starch-Starke,1993,45(4),127-130.
[26]Snow P,O'Dea K.Factors affecting the rate of hydrolysis of starch in food[J].The American journal of clinical nutrition,1981,34(12):2721-2727.
[27]Stevenson D G,Jane J LJnglett G E.Physicochemical properties of pin oak(Quercus palustris Muenchh.)acorn starch[J].Starch-Starke,2006,58(11):553-560.
[28]Sudut G S C L P,OTHMAN Z,AL-ASSAF S A P H.W A N,et al.Molecular characterisation of sago starch using gel permeation chromatography multi-angle laser light scattering[J].Sains Malaysiana,2010,39(6):969-973.
[29]Tester R F,Karkalas J,Qi X.Starch—composition,fine structure and architecture[J].Journal of Cereal Science,2004,39(2):151-165.
[30]Wolfgang B,Dermoid W,Hans-Peter G Potato starch technology[J].Starch-Starke,1999,51(7):235-242.
[31]Xie B X,Xie T.Exploitation study of acorn resources in China[J].Journal of central south forestry university,2002,22(3):37-41.
[32]Yoo S H,Jane J L.Molecular weights and gyration radii of amylopectins determined by high-performance sizeexclusion chromatography equipped with multi-angle laser-light scattering and refractive index detectors[J].Carbohydrate Polymers,2002,49(3):307-314.
[33]Zhou M,Robards K,Glennie-Holmes M,et al.Structure and pasting properties of oat starch[J].Cereal Chemistry,1998,75(3):273-281.