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大豆蛋白肽-玉米淀粉复合物的制备及其性质研究
赵德厚,郝帅,朱智杰,杜先锋
0
(安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室,合肥 230036)
摘要:
以玉米淀粉为原料,采用了压热-酶法并加入一定量的大豆蛋白肽(5%、10%、15%和20%, W/W)制备了大豆蛋白肽-玉米淀粉复合物,研究了复合物的理化性质和体外消化性。结果表明,玉米淀粉颗粒为椭球形或多棱角形,而复合物形貌受到了严重的破坏,为大小不一的片状结构。复合物红外光谱的-OH向低波数处移动,说明和玉米淀粉相比,复合物分子的有序性升高。玉米淀粉的结晶结构为A型,经过压热-酶处理后的复合物结晶结构发生了明显改变,变为B+V型结构。复合物的熔融温度最高为126.81 ℃,说明复合物的崩解温度很高,结晶结构紧密并且热稳定性更高。复合物的体外消化性显著降低,抗性淀粉含量大幅提高,并且随着大豆肽添加量的增加抗酶解性逐渐升高。大豆蛋白肽与淀粉之间主要的相互作用力为氢键,相互作用产生的复合物性质发生了很大的改变,对其特性进行研究可以为在食品领域的应用提供理论依据。
关键词:  玉米淀粉  大豆蛋白肽  复合物  抗性淀粉  相互作用力
DOI:10.13610/j.cnki.1672-352x.20220106.023
投稿时间:2021-02-03
基金项目:国家自然科学基金(31471700)资助。
Preparation of soybean protein peptide-corn starch compound and analysis of its properties
ZHAO Dehou,HAO Shuai,ZHU Zhijie,DU Xianfeng
(Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036)
Abstract:
In this paper, corn starch was used as raw material to prepare soybean protein peptide corn starch complex by autoclave enzymatic method and adding a certain amount of soybean protein peptide (5%, 10%, 15% and 20%, W/W) to study the physicochemical properties and in vitro digestibility of the compound. The experimental results showed that the morphology of corn starch granule was ellipsoidal or polyangular, while the morphology of compound was seriously damaged, and the lamellar structure of compound was different in size. The -OH of the infrared spectrum of the compound moved towards the low wave number, indicating that the molecular order of resistant starch increased in comparison of corn starch. The crystalline structure of corn starch was of A type, and the crystalline structure of resistant starch changed to B+V type after pressure-heat and enzyme treatment. The highest melting temperature of the compound was 126.81 ℃, which indicated that the compound has high disintegration temperature, compact crystal structure and higher thermal stability. The in vitro digestibility of the compound decreased significantly, the content of resistant starch increased significantly, and the resistance to enzymatic hydrolysis increased with the increase of soybean peptide. The main interaction between soybean protein peptide and starch was hydrogen bond, and the properties of the compound produced by the interaction between soybean protein peptide and starch changed greatly. The study of the properties of the compound can provide a theoretical basis for its application in the field of food.
Key words:  corn starch  soybean protein peptide  compound  resistant starch  interaction force

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