摘要:
为了提高抗性淀粉的含量,以茶多酚(TPs)和高直链玉米淀粉(HAMS)为原料,利用研磨技术制备茶多酚-淀粉共研磨混合物,通过X射线衍射、扫描电子显微镜和热重分析对其结构、形貌和热稳定性进行表征,并采用模拟体外消化方法对其营养片段(快消化淀粉、慢消化淀粉、抗性淀粉)进行评价。X-射线衍射表明,随着球磨时间的延长,所得共研物中淀粉的结晶衍射峰强度逐渐减弱,经3 h球磨的处理后,淀粉的结晶度由38.1%降低到8.3%。扫描电镜结果表明:淀粉颗粒膨胀,颗粒形状发生形变,表面变得相对粗糙,部分颗粒发生破裂,茶多酚与淀粉在共研磨过程中发生聚集粘连。热重分析结果表明,所得共研磨物较高直链玉米淀粉的稳定性低,但比茶多酚的热稳定性高。经共研磨处理后,当TPs与HAMS质量比由1:50增加到1:10时,所得共研磨物的抗性淀粉含量由6.31%±0.88%增加到31.92%±1.53%。经过共研磨处理后茶多酚-高直链玉米淀粉共研磨混合物的结晶度降低,形态发生变化,表面变得粗糙,颗粒黏连,热稳定性降低,抗性淀粉的含量增加。
Abstract:
To improve the content of resistant starch(RS),the ball milling technique was used for treatment of tea polyphenols(TPs)and high-amylose maize starch(HAMS)mixtures. The structure,morphology,and thermal stability of co-grinding mixtures were characterized by X-ray diffraction(XRD),scanning electron microscopy(SEM),and thermogravimetric analysis(TGA),and their nutrient fragments(RDS SDS and RS)were evaluated by simulated in vitro digestion. The XRD results indicated that the crystallinity of starch granules in the obtained mixture decreased gradually with the increase of milling time. After 3 h milling treatment,the crystallinity of starch decreased from 38.1% to 8.3%. The SEM analysis showed that the starch granules expanded,their surface became relatively rough,some of starch granules ruptured,the TPs and HAMS gradually became adhesion during the co-grinding process. The TGA results showed that the co-grinding mixtures had lower thermal stability than HAMS,however,their thermal stability was higher than that of TPs. After co-grinding,when the mass ratio of TPs to HAMS increased from 1:50 to 1:10,the content of RS in the co-grinding products increased from 6.31%±0.88% to 31.92%±1.53%. After the co-grinding treatment,the crystallinity of the mixture of tea polyphenols and high amylose starch was reduced,the surface of the morphology changed to become rough particles,the thermal stability was reduced,and the content of resistant starch increased.
百度学术
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