Effect of guar gum on the digestibility,pasting properties and water mobility of tapioca starch
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摘要: 研究瓜尔胶对木薯淀粉消化性的影响,采用Englyst法测定淀粉的消化性,比较与分析了瓜尔胶/木薯淀粉体系的糊化特性、水分运动性、微观结构的差异,从而探究瓜尔胶对木薯淀粉消化性的影响机理。结果表明:瓜尔胶添加量较低时,糊化后冷却至37℃的体系结构疏松、具有较高的水分运动性,瓜尔胶促进淀粉的酶解,抗消化淀粉含量较低;继续提高瓜尔胶添加量时,糊化后冷却至37℃的体系结构越加紧密、水分运动性降低,瓜尔胶形成空间位阻,降低酶与底物的可及性,瓜尔胶反而抑制淀粉的酶解,抗消化淀粉含量较高。Abstract: The objective of this study was to evaluate the effect of guar gum on the digestibility of tapioca starch using Englyst method. Pasting properties,an spin- spin relaxation time( T2) of dynamic water molecule and microstructure were examined.Additionally,the microstructure change of combinations with inactivated or activated enzymes was studied to investigate blend digestion mechanism. The results showed that guar gum made combination with a loose network structure and owned bigger T2 at lower guar gum / starch ratio,which led to a higher starch hydrolysis.Resistant starch was reduced.However,the combinations at higher ratio possessed denser network structure and smaller T2. And these combinations could significantly inhibit the enzymatic hydrolysis of starch,attributed to the strong interaction between starch and gum performed as a barrier. The value added of resistant starch content was increased.
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Keywords:
- tapioca starch /
- guar gum /
- digestibility /
- water mobility /
- microstructure
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