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Position: Home > Articles > Formation Mechanism of Corn Slowly Digestible Starch under Annealing Treatment FOOD SCIENCE 2010,31 (11) 109-112

韧化处理条件下缓慢消化玉米淀粉的形成机理

作  者：
赵凯;杨春华;张娜;缪铭
单  位：
哈尔滨商业大学食品工程学院食品科学与工程省级重点实验室
关键词：
韧化处理;缓慢消化玉米淀粉;形成机理;结晶特性;颗粒特性
摘  要：
探讨韧化处理条件下,缓慢消化玉米淀粉的形成过程。分别采用扫描电子显微镜(SEM)、X射线衍射仪(XRD)、差示扫描量热仪(DSC)研究韧化处理前后玉米淀粉颗粒形貌、结晶特性、热焓特性的变化情况。结果表明,韧化处理对玉米淀粉的颗粒形貌基本无影响,处理后基本保持原来的A型结晶结构,但结晶结合更为紧密,韧化玉米淀粉和去除快速消化玉米淀粉(RDS)的韧化玉米淀粉相比,DSC图谱的To、Tp、Tc以及Tc-To均较原玉米淀粉有所提高。这表明,韧化处理过程促进缓慢消化玉米淀粉的形成主要是通过调整玉米淀粉的结晶结构,使其结合更为紧密,从而对酶的抵抗作用增强而实现的。
译  名：
Formation Mechanism of Corn Slowly Digestible Starch under Annealing Treatment
作  者：
ZHAO Kai,YANG Chun-hua,ZHANG Na,MIAO Ming(Province Key Laboratory of Food Science and Engineering,College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
关键词：
annealing treatment;slowly digestible corn starch;formation mechanism;crystal property;granule property
摘  要：
This paper describes the results of an exploration into the formation mechanism of slowly digestible corn starch under the condition of annealing treatment.Scanning electron microscope(SEM),X-ray diffraction(XRD),and differential scanning calorimetry(DSC) were used to study the changes of granule appearance,enthalpy,and crystal structure of corn starch during the annealing treatment(AT).The results showed that AT had no effect on granule appearance and the crystal structure was still type A with a relatively compact connection.Compared with native corn starch,T0,Tp,Tc and ΔT(Tc — T0) of its annealed counterparts with and without the removal of rapidly digestive corn starch in DSC plot exhibited an obvious increase.These investigations suggested that the formation of slowly digestible corn starch was due to more compact structures as a result of the crystal rearrangement,which increased the resistance to amylase.

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