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| 薏苡仁抗性淀粉结构特性及其对两歧双歧杆菌增殖效果的影响 |
| BAO Chen;ZENG Hong-Liang;ZHANG Yi;LU Xu;ZHANG Long-Tao;HUANG Can-Can;ZHENG Bao-Dong |
| College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China |
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Abstract 薏苡仁抗性淀粉是由天然淀粉经糊化和返生工艺制备得到的。本试验对薏苡仁淀粉，高直链玉米淀粉和湿热法制备的薏苡仁抗性淀粉的结构特性进行了研究。场发射扫描电镜结果显示，与薏苡仁淀粉和高直链玉米淀粉相比，薏苡仁抗性淀粉表面粗糙，有大量不规则条纹和沟壑。傅里叶红外光谱结果表明，薏苡仁淀粉，高直链玉米淀粉和薏苡仁抗性淀粉的分子有序结构度分别为1.355、1.372和1.410，双螺旋结构程度分别为1.931、1.942和2.027，提示与薏苡仁淀粉和高直链玉米淀粉相比，薏苡仁抗性淀粉分子具有更好的有序度和稳定性。 核磁共振结果显示，薏苡仁淀粉和高直链玉米淀粉表现为A-型结晶结构，而薏苡仁抗性淀粉表现为B-型结晶结构，薏苡仁淀粉，高直链玉米淀粉和薏苡仁抗性淀粉的的相对结晶度分别为76.41%、85.36%和87.25%，无定形区含量分别为5.78%、4.72%和4.39%。此外，与薏苡仁淀粉，高直链玉米淀粉相比，薏苡仁抗性淀粉能更好的促进益生菌两歧双歧杆菌增殖，在薏苡仁抗性淀粉为碳源的培养基中两歧双歧杆菌在模拟胃肠道环境下，如低pH，胆汁酸盐，胃蛋白酶，胰蛋白酶中，具有更高的存活率。
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Received: 27 June 2016
Published: 13 March 2017
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| Fund: Supported by the National Natural Science Fund of China (No. 31301441), the Cooperation in Production, Study and Research of
Science and Technology Major Projects of Fujian Province (2012N5004), the Natural Science Foundation of Fujian Province (2012J01081),
the Scienti?c and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Province ([2012]03),
and the Scienti?c and Technological Innovation Team Support Plan of Fujian Agriculture and Forestry University (cxtd12009) |
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Corresponding Authors:
zbdfst@163.com
E-mail: zbdfst@163.com
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2017, Vol. 36 
