制备方法对小麦淀粉-油酸包合物的热性质及消化性质的影响

摘要

分别采用HCl/KOH法和快速黏度分析(rapid visco analyzer,RVA)法制备小麦淀粉-油酸包合物,开采用差示扫描量热仪、热重分析仪和X-射线衍射仪系统探讨两种制备方法对小麦淀粉-油酸包合物热性质及消化性质的影响规律.结果表明,制备方法影响小麦淀粉-油酸包合物的热性质和消化性质.两种方法制备的小麦淀粉-油酸包合物晶型均为V型;-与HCl/KOH法相比,RVA法制备的小麦淀粉-油酸包合物的复合指数、玻璃化转变温度、热分解稳定性、颗粒表面短程结构有序度、慢速消化和抗性淀粉含量升高;相对结晶度、糊化起始温度、焓值、快速消化淀粉含量、水解度、相对消化率和预期血糖指数降低;两种方法制备的小麦淀粉-油酸包合物均属于中血糖指数食物.%The effect of two different preparation methods,namely HCl/KOH and rapid visco analyzer (RVA),on thermal properties and digestibility properties of wheat starch-oleic acid inclusion complexes was studied by differential scanning calorimetry,thermogravimetric analyzer and X-ray diffraction.The results indicated that different preparation methods affected thermal properties and digestibility properties of wheat starch-oleic acid inclusion complexes.The crystal types of wheat starch-oleic acid inclusion complexes prepared by both methods were type-V.Wheat starch-oleic acid inclusion complexes prepared by RVA method revealed an increase in complex index,glass transition temperature,thermal decomposition stability,ordered degree of short-range structure of particle surface,and the contents of slowly digestive starch and resistant starch and a decrease in relative crystallinity,onset temperature,gelatinization enthalpy,the content of rapidly digestive starch,hydrolysis degree,relative digestibility and predicted glycemic index compared with those prepared by HC1/KOH method.These two samples had a medium glycemic index.