藜麦淀粉和藜麦抗性淀粉的理化性质

牛海力1; 2; 3; 4; 卢柏志1; 马朗天1; 赵方佳1; 2; 3; 4; 刘小轩1; 岳田利1; 2; 3; 4*

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DOI:10.12161/j.issn.1005-6521.2023.18.006

食品研究与开发:2023,44(18):45-52

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藜麦淀粉和藜麦抗性淀粉的理化性质

牛海力1，2，3，4，卢柏志1，马朗天1，赵方佳1，2，3，4，刘小轩1，岳田利1，2，3，4*^1,2,3,4

(1. 西北大学食品科学与工程学院，陕西西安 710069;2. 陕西省营养健康食品个性制造工程实验室，陕西西安 710069;3. 陕西省食品安全风险识别控制技术研究中心，陕西西安 710069;4. 陕西省食品安全与营养健康创新转化平台，陕西西安 710069)

Physicochemical Properties of Quinoa Starch and Quinoa Resistant Starch

NIU Haili1，2，3，4，LU Bozhi1，MA Langtian1，ZHAO Fangjia1，2，3，4，LIU Xiaoxuan1，YUE Tianli1，2，3，4*^1,2,3,4

(1. College of Food Science and Technology，Northwest University，Xi'an 710069，Shaanxi，China;2. Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering，Xi'an 710069，Shaanxi，China;3. Research Center of Food Safety Risk Assessment and Control，Xi'an 710069，Shaanxi，China;4. Innovative Transformation Platform of Food Safety and Nutritional Health，Xi'an 710069，Shaanxi，China)

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投稿时间：2023-02-10

中文摘要: 该文以藜麦为原料，提取藜麦淀粉（quinoa starch，QS），通过糊化老化、磷酸化交联和淀粉-脂质复合物形成的方法分别制备三型、四型和五型藜麦抗性淀粉（quinoa resistant starch，QRS），对比分析4 种淀粉的理化性质。结果表明：温度为55～85 ℃时，QS 的持水性高于其他3 种抗性淀粉，较高的持水性使其析水率降低，因此，QS 的冻融稳定性最强。QS 的糊化温度为62.32 ℃，淀粉糊为假塑性流体，呈现弱凝胶特性。QS 的透明度和溶解度都低于QRS3，但与QRS4 和QRS5 没有显著性差异。3 种抗性淀粉的膨胀度都低于QS，其中QRS3 的膨胀度最低。QRS5 的碘吸收曲线在相同波长下的吸光度最大，说明QRS5 中直链淀粉含量最高。3 种抗性淀粉的抗消化性都优于QS。综上所述，藜麦淀粉和3 种藜麦抗性淀粉在理化性质上存在较大差异。

中文关键词: 藜麦淀粉藜麦抗性淀粉理化性质 RS3 型抗性淀粉交联淀粉淀粉-脂质复合物

Abstract:Quinoa starch（QS）was extracted from quinoa. The types 3，4，and 5 quinoa resistant starch samples（QRS）were prepared via pasting and retrogradation，phosphorylation crosslinking，and starch -lipid complex formation，respectively. The physicochemical properties of the four kinds of starch samples were compared. The results showed that the water-holding capacity of QS was higher than in the other three resistant starch samples within the temperature range of 55-85 ℃. Since the higher water holding capacity reduced the water segregation rate，QS displayed the strongest freezing-thawing stability. QS had the gelatinization temperature of 62.32 ℃，and the starch paste was a pseudoplastic fluid with weak gel characteristics. Although QS had lower transparency and solubility than QRS3，it displayed no differences in the two properties from QRS4 and QRS5. The swelling power of the three resistant starch samples was lower than that of QS，with QRS3 displaying the lowest value. The iodine absorption curve of QRS5 exhibited the largest absorbance value at the same wavelength，indicating that QRS5 had the highest amylose content. The three resistant starch samples were superior to QS in terms of antidigestibility. In conclusion，the differences in the physicochemical properties were evident between QS and the three quinoa resistant starch samples.

keywords: quinoa starch quinoa resistant starch physicochemical properties RS3 resistant starch cross-link starch starch-lipid complex

文章编号：202318006 中图分类号： 文献标志码：

基金项目:国家自然科学基金青年科学基金项目（32202066）；陕西省教育厅科研计划项目（20JK0926）；中国博士后科学基金面上项目（2020M683698XB）

作者	单位
牛海力1，2，3，4，卢柏志1，马朗天1，赵方佳1，2，3，4，刘小轩1，岳田利1，2，3，4*	1. 西北大学食品科学与工程学院，陕西西安 710069；2. 陕西省营养健康食品个性制造工程实验室，陕西西安 710069；3. 陕西省食品安全风险识别控制技术研究中心，陕西西安 710069；4. 陕西省食品安全与营养健康创新转化平台，陕西西安 710069

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Affiliation

NIU Haili1，2，3，4，LU Bozhi1，MA Langtian1，ZHAO Fangjia1，2，3，4，LIU Xiaoxuan1，YUE Tianli1，2，3，4*

1. College of Food Science and Technology，Northwest University，Xi'an 710069，Shaanxi，China；2. Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering，Xi'an 710069，Shaanxi，China；3. Research Center of Food Safety Risk Assessment and Control，Xi'an 710069，Shaanxi，China；4. Innovative Transformation Platform of Food Safety and Nutritional Health，Xi'an 710069，Shaanxi，China

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