Optimization of Preparation Process of Sorghum Resistant Dextrin and Its Structure and <i>in Vitro</i> Digestion Properties

SONG Liran; YAN Hongdong; LI Liangyu; LIU Wei; CAO Longkui; CAO Rong'an; PAN Xulin

doi:10.13386/j.issn1002-0306.2022120251

Volume 44 Issue 19

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(19): 262-271. > DOI: 10.13386/j.issn1002-0306.2022120251

SONG Liran, YAN Hongdong, LI Liangyu, et al. Optimization of Preparation Process of Sorghum Resistant Dextrin and Its Structure and in Vitro Digestion Properties[J]. Science and Technology of Food Industry, 2023, 44(19): 262−271. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120251.

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Optimization of Preparation Process of Sorghum Resistant Dextrin and Its Structure and in Vitro Digestion Properties

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Institute of Crop Resources, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
3.
National Coarse Cereals Engineering Research Center, Daqing 163319, China
4.
Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing 163319, China

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Received Date: January 02, 2023
Available Online: July 25, 2023

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Abstract

Abstract

In order to explore the best process of acid-heat preparation on sorghum resistant dextrin, the preparation process of sorghum starch was optimized by single factor and response surface experiment as well as its structural characterization was studied. The results showed that the optimum preparation process of sorghum resistant dextrin was hydrochloric acid addition of 21%, pyrolysis temperature of 188 ℃ and pyrolysis time of 84 min. Under this condition, the content of resistant dextrin was 86.71% and the chroma was 50.58. The prepared resistant dextrin showed an undulating and lamellar irregular structure. The original diffraction peaks were completely destroyed and a recrystallization peak was formed. The chemical groups did not change significantly and the peaks of each functional group were similar to the characteristic peaks of sorghum starch. The M_w of resistant dextrin after molecular degradation was 6.1×10³ g/mol. After the glycosidic bond cleavage and small molecule repolymerization reaction, the resistant dextrins have both α and β isomers, which indicated that the molecular properties was good. In addition, the results of simulated in vitro digestion experiment showed that the content of resistant starch could reach 93.61%, which indicated that it had good anti-digestion characteristics. In conclusion, the resistant dextrin prepared by acid-heat method could reduce the molecular weight of sorghum resistant dextrin and improve the digestibility. It also provides a new theoretical guidance for the efficient preparation of sorghum resistant dextrin.
- sorghum,
- resistant dextrin,
- response surface optimization,
- structural characterization,
- in vitro digestive properties

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References (43)

References

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