| 438 | 0 | 26 |
| 下载次数 | 被引频次 | 阅读次数 |
为了替代板栗加工过程中使用高热量蔗糖作为甜味剂，进一步抑制板栗淀粉的回生，本研究通过比较黏度、糊化焓值、抗性淀粉含量、硬度、水分分布、短程有序性等，系统研究不同添加量(10%～50%)低聚果糖对板栗淀粉糊化、消化及回生性质的影响，并与加工常用的蔗糖进行对比。结果表明：加入低聚果糖后，糊化温度显著升高，黏度显著降低(P<0.05)，并且随着添加量的增加，板栗淀粉的溶胀力、回生值和糊化焓值逐渐降低，与板栗原淀粉相比，分别降低了21.4%、38.8%和26.1%。同时，低聚果糖能够显著提高慢消化淀粉和抗性淀粉的含量(P<0.05)。在4,℃储存期间，添加量为50%的低聚果糖使板栗淀粉的硬度、咀嚼性、R1055/1021降低了16.0%、23.2%和37.1%，提高了板栗淀粉的透明度和持水能力，降低了储能模量。当添加量相同时，低聚果糖比蔗糖更能抑制淀粉的回生。本研究为利用低聚果糖改善产品品质、减缓淀粉回生、开发新型低热量板栗产品提供了数据支持。
Abstract：To replace the high-calorie sucrose employed as a sweetener in the processing of chestnuts and further inhibit the retrogradation of chestnut starch,the effects of different addition amounts(10%-50%)of oligofructose on the gelatinizetion,digestion and retrogradation properties of chestnut starch were investigated systematically by viscosity,gelatinization enthalpy value,resistant starch content,hardness,water distribution,short-range order,etc.,compared with the commonly used sucrose in processing. The results showed that after the addition of oligofructose the gelatinization temperature was significantly increased and the viscosity was significantly decreased(P < 0.05). Moreover,as the addition amounts increased,the swelling power,retrogradation value and gelatinization enthalpy value of chestnut starch gradually decreased by 21.4%,38.8% and 26.1%,respectively,compared with the original chestnut starch. Meanwhile,oligofructose could significantly increase the contents of slowly digestible starch and resistant starch(P<0.05). During the storage at 4,℃,the addition of 50% oligofructose reduced the hardness,chewiness and R1055/1021 value of chestnut starch by 16.0%,23.2% and 37.1%,respectively,while enhancing the transparency and water-holding capacity,and decreasing the storage modulus. And oligofructose is more able to inhibit starch retrogradation than sucrose with the equal amount added. This study provides data support for using oligofructose to improve product quality,postpone starch retrogradation and develop new low-calorie chestnut products.
[1] Liu Chao,Wang Shujun,Chang Xu,et al. Structural and functional properties of starches from Chinese chestnuts[J]. Food Hydrocolloids,2015,43:568-576.
[2] Wang Zhi,Han Meng,Liu Yang,et al. Insights into the multiscale structure and thermal characteristics of chestnut starch[J]. Journal of Food Composition and Analysis,2023,115:104973.
[3]陈俊芳.安徽板栗淀粉的理化性质及其糊化特性的研究[D].合肥：安徽农业大学，2010:6-41.
[4]肖瑀.酶法制备改性玉米淀粉及其物理与消化特性研究[D].合肥：安徽农业大学，2019:5-25.
[5] Pirsa S,Hafezi K. Hydrocolloids:structure,preparation method,and application in food industry[J]. Food Chemistry,2023,399:133967.
[6]刘微，杜秉健，孙京超，等.海藻糖对大米淀粉回生特性的影响[J].食品科学技术学报，2023,41(5):136-143.
[7]王建宇，陈湘宁，冯晓光，等.大豆低聚糖对小麦粉凝胶性质与体外消化率的影响[J].河北农业大学学报，2020,43(4):91-96.
[8]陈又铭，李宁，袁卫涛，等.低聚果糖的功能性质及其在食品中的应用[J].中国食品添加剂，2022,33(1):11-15.
[9]李洁，周昭，贾芮，等.低聚果糖对冷鲜米饭特性及微观结构的影响[J].现代食品科技，2025,41(6):1-9.
[10] Sudha M L,Soumya C,Saravanan M,et al. Influence of short chain fructo-oligosaccharide(SC-FOS)on the dough rheological,microstructural properties and bread quality during storage[J]. LWT-Food Science and Technology,2022,158:113102.
[11]唐全华，谭沙，钱鑫，等.不同处理方法对花桥板栗淀粉理化性质及体外消化特性的影响[J].农产品加工，2024,23(13):1-7.
[12] Waterschoot J,Gomand S V,Delcour J A. Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches[J]. Food Hydrocolloids,2016,52:69-77.
[13] Englyst H N N,Kingman S M M,Cummings J H H.Classification and measurement of nutritionally important starch fractions[J]. European Journal of Clinical Nutrition,1992,46(S2):S33-S50.
[14]秦志鹏，韩四海，李佩艳，等.阿拉伯木聚糖-甘薯淀粉复合体系理化特性表征[J].食品与发酵工业，2024,50(11):225-232.
[15]宋靖郑，韩四海，刘建学，等.阿魏酸协同韧化处理对马铃薯淀粉的改性作用[J].中国食品学报，2024,24(9):51-59.
[16] Jia Rui,Cui Chen,Gao Li,et al. A review of starch swelling behavior:its mechanism,determination methods,influencing factors,and influence on food quality[J]. Carbohydrate Polymers,2023,321:121260.
[17]林家禾，朱梓逸，王展.低聚果糖在方便米粥中的应用及工艺优化[J].食品工业，2023,44(10):13-16.
[18]付丽红，白凌曦，李晓斌，等.不同糖对改性藜麦淀粉特性的影响[J].食品科技，2022,47(3):265-270.
[19]裴斐，倪晓蕾，孙昕炀，等.低聚果糖对大米淀粉回生特性的影响[J].食品科学，2022,43(2):27-33.
[20]汪名春，韦冷云，朱培蕾，等.菊糖对小麦淀粉糊热力学及流变学特性的影响[J].中国粮油学报，2017,32(2):24-29.
[21] Allan M C,Mauer L J. Variable effects of twenty sugars and sugar alcohols on the retrogradation of wheat starch gels[J]. Foods,2022,11(19):3008.
[22]常晓红，张蓓，郝明远，等.聚葡萄糖对大米淀粉凝胶老化特性的影响[J].食品工业科技，2018,39(10):69-72.
[23] Kumari B,Sit N. Comprehensive review on single and dual modification of starch:methods,properties and applications[J]. International Journal of Biological Macromolecules,2023,253:126952.
[24] Chen Li,Ren Fei,Zhang Zhi,et al. Effect of pullulan on the short-term and long-term retrogradation of rice starch[J]. Carbohydrate Polymers,2015,115:415-421.
[25]李松南，李雅琴，金姗姗，等.短柄枹栎种子淀粉的理化性质研究[J].食品研究与开发，2016,37(15):56-60.
[26]周大年.不同寡糖对甘薯淀粉糊化和回生特性的影响[D].合肥：合肥工业大学，2017:10-45.
[27]张晓宇.小分子糖对木薯淀粉性质的影响研究[D].无锡：江南大学，2012:11-58.
[28]张春媛，张海华，张士康，等.茶多糖对小麦淀粉老化影响研究[J].食品工业，2014,35(10):1-4.
[29]方玲玲.核磁共振技术应用于葛根淀粉晶体结构与老化特性的研究[D].合肥：安徽农业大学，2017:21-38.
[30]王思琪，许秀颖，崔维建，等.大豆异黄酮对玉米淀粉老化的影响及体系水分迁移研究[J].中国食品学报，2022,22(6):232-241.
[31]陈瑾，赵阳，李欣然，等.低聚半乳糖-豌豆淀粉复配体系理化及加工特性研究[J].中国调味品，2023,48(6):87-91.
[32] Fei Wei,Rong Li,Qi Xiang,et al. Effects of Premna microphylla turcz polysaccharide on rheological,gelling,and structural properties of mung bean starch and their interactions[J]. Food Research International,2024,189:114561.
[33] Zhang Xinping,Shen Huishan,Qiao Jingyue,et al.Impact of flaxseed gum on the aggregate structure,pasting properties,and rheological behavior of waxy rice starch[J]. International Journal of Biological Macromolecules,2024,270:132421.
[34]王日思.不同分子量段可溶性膳食纤维对大米淀粉性质的影响[D].南昌：南昌大学，2016:15-53.
[35] Lu Hong,Ma Rui,Chang Rong,et al. Evaluation of starch retrogradation by infrared spectroscopy[J]. Food Hydrocolloids,2021,120:106975.
[36]李妍，吴天昊，吴玉柱，等.玉木耳多糖对玉米淀粉回生及消化特性的影响[J].中国食品学报，2021,21(8):78-90.
[37] Wang Rong,Wan Jian,Liu Cheng,et al. Pasting,thermal,and rheological properties of rice starch partially replaced by inulin with different degrees of polymerization[J]. Food Hydrocolloids,2019,92:228-232.
[38]吕欣，张雅媛，李春梅，等.麦芽糖淀粉酶抑制淀粉质食品回生的研究进展[J].中国食品添加剂，2024,35(11):66-74.
基本信息:
DOI：10.13364/j.issn.1672-6510.20240226
中图分类号:TS235
引用信息:
[1]鲍世迪,李志航,王田心,等.低聚果糖添加量对板栗淀粉回生抑制作用与消化性能的影响[J].天津科技大学学报,2026,41(04):25-34+80.DOI:10.13364/j.issn.1672-6510.20240226.
基金信息:
食品营养与安全教育部重点实验室及天津市食品营养与安全重点实验室（天津科技大学）开放课题资助项目（2018015）
2025-04-30
2025-04-30
2025-04-30