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投稿时间：2022-05-27
投稿时间：2022-05-27
中文摘要: 以糯米淀粉为原料，研究可溶性大豆膳食纤维对其体外消化性的影响。结果表明，可溶性大豆膳食纤维的添加显著降低了糯米淀粉的体外消化率，添加量越多，效果越显著。可溶性大豆膳食纤维添加量为25%时，糯米淀粉的快消化淀粉含量从83.17%减少至68.90%，慢消化淀粉、抗性淀粉含量分别从11.57%、5.26%增加至18.12%、12.98%。可溶性大豆膳食纤维的添加可以阻碍水分子进入到淀粉内部，延缓糯米淀粉的糊化过程，降低糯米淀粉对消化酶的敏感性。傅里叶变换红外光谱分析结果显示，糯米淀粉和可溶性大豆膳食纤维间没有通过新的结合键相互作用。采用扫描电子显微镜观察到可溶性大豆膳食纤维对糯米淀粉有黏附包裹的作用，阻碍了消化酶的酶解作用。
Abstract:The effect of soluble soybean dietary fiber on the in vitro digestibility of waxy rice starch was studied.The results showed that the addition of soluble soybean dietary fiber significantly reduced the in vitro digestion rate of waxy rice starch in an additive amount-dependent manner.The addition of 25%soluble soybean dietary fiber decreased the content of rapid digestible starch from 83.17% to 68.90% and increased the content of slowly digestible starch and resistant starch from 11.57% and 5.26% to 18.12% and 12.98%，respectively.The addition of soluble soybean dietary fiber prevented water molecules from entering starch，delayed the gelatinization process of waxy rice starch，and reduced the sensitivity of waxy rice starch to digestive enzymes.The result of Fourier transform infrared spectroscopy analysis demonstrated that waxy rice starch and soluble soybean dietary fiber did not interact with each other by forming new bonds.The observation with scanning electron microscope showed that soluble soybean dietary fiber can adhere to and wrap starch molecules，which hindered the enzymolysis of digestive enzymes.
keywords: waxy rice starch soluble soybean dietary fiber in vitro digestibility gelatinization structure
文章编号：202302002 中图分类号： 文献标志码：
基金项目:吉林省科技发展计划项目（20210202108NC）
| 作者 | 单位 |
| 张泸月1，2，郑明珠1，2*，赵烊1，2，崔妍1，2，徐靖雯1，2，郭硕1，2，李欣蕊1，2，刘景圣1，2 | 1.吉林农业大学 食品科学与工程学院，吉林 长春 130118；2.小麦和玉米深加工国家工程研究中心，吉林 长春 130118 |
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