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混配比例及加工方式对“降糖稻1号”稻米产品抗性淀粉含量的影响 总被引：1，自引：0，他引：1
以高抗性淀粉含量功能性粳稻品系"降糖稻1号"稻米为主要材料,研究其与不同比例稻米混配后经蒸煮、膨化、制作米粉及发酵加工后,对稻米产品直链淀粉含量和抗性淀粉(RS)含量的影响。结果表明,稻米中RS含量随加工温度和加工压力的提高而大大降低,表明"降糖稻1号"不宜高温高压蒸煮、膨化、加工米粉和发酵食品。"降糖稻1号"与"金丰"稻米按不同比例混合蒸煮后,其直链淀粉含量、RS含量及蒸煮品质有明显改善,"降糖稻1号"与"金丰"稻米以2:1混配,不仅明显改善米饭的食味,而且RS含量能保持较高的水平。 相似文献
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高抗性淀粉水稻研究现状与展望 总被引：1，自引：0，他引：1
随着我国居民生活水平的提高,糖尿病、肥胖症、高血压和高血脂等代谢综合病症患者日益增多。而富含抗性淀粉(resistant starch,RS)的淀粉类食物有益于预防与控制人体代谢综合症的发生,且在维持肠道健康,如预防和控制结肠癌、大肠息肉及肠炎等方面具有潜在应用价值。稻米是我国约65%人口的主食,其75%的干物质是淀粉,普通水稻品种RS含量低于1%,富含RS的稻米具有与高RS功能食品相同的作用,因此开展高RS水稻品种的选育及高RS稻米产品的开发具有重要意义。本文从稻米RS的分类及影响RS含量的相关因素、水稻RS形成的分子遗传机制、国内外高RS水稻开发应用现状3个方面进行综述,并对高RS水稻开发应用前景进行了展望,以期为高RS水稻育种及高RS稻米产品开发提供参考。 相似文献
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为寻找改善普通米淀粉制品的结构及品质的新型食品添加剂,该文以普通米淀粉为原料,采用快速黏度分析仪、扫描电子显微镜、质构分析仪、全自动X射线衍射仪及示差扫描量热仪等手段,研究添加锥栗、马铃薯与绿豆回生抗性淀粉(retrograded resistant starch,RSⅢ)对米淀粉凝胶微观结构及理化性质的影响。结果表明:添加锥栗、马铃薯及绿豆RSⅢ对米淀粉凝胶的结构及性质产生显著影响(P0.01),以锥栗RSⅢ的作用最为突出。添加锥栗、马铃薯与绿豆RSⅢ对米淀粉糊的黏度特性没有影响(P0.05)。未添加RSⅢ的米淀粉凝胶存在很多不规则、深浅不一的大洞,而加入RSⅢ使米淀粉凝胶的网状结构变得更为规整、致密,且其胶着性与黏聚性变化不大(P0.05);添加锥栗、马铃薯与绿豆RSⅢ后能加速米淀粉凝胶的形成,与未添加RSⅢ的米淀粉凝胶比,其硬度分别增加了2.38、1.97和1.25倍(P0.01),黏着性分别增加2.56、1.99和1.32倍(P0.01),弹性增加1.07、0.81和0.53倍(P0.01)。米淀粉以A-型晶体占优,锥栗RSⅢ以V-型晶体占优,马铃薯与绿豆RSⅢ均以B-型晶体占优;不加或加入RSⅢ的米淀粉凝胶粉末都转变为以V-型晶体为主,且总相对结晶度没有改变(P0.05)。加入RSⅢ后的米淀粉糊除有低温吸热峰外还出现高温吸热峰,是否添加RSⅢ对低温吸热峰的温度参数影响不大(P0.05),但吸热焓显著降低(P0.01);而对于高温吸热峰,添加马铃薯与绿豆RSⅢ的各项参数没有差别(P0.05),但比添加锥栗RSⅢ的显著增高(P0.01)。可见添加不同来源的RSⅢ可以有效改善米淀粉凝胶的结构与品质。该研究结果为抗性淀粉用于提高米制品品质与营养功能的研究和生产提供了重要参考。 相似文献
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抗性淀粉在食品中的应用及功效研究进展 总被引：4，自引：0，他引：4
淀粉是人类从饮食中获取能量的主要来源,对维持人体正常生命活动有着重要意义。抗性淀粉是指在小肠中不能被消化吸收,但2h后可到达结肠并被结肠中的微生物菌群发酵,继而发挥有益的生理作用的淀粉。因此,抗性淀粉被看作是膳食纤维的组成成分之一。长期以来研究学者将抗性淀粉分为4种,即RS1-4,现在认为还存在第5种类型,即RS5。当淀粉与脂类之间发生相互作用时,直链淀粉和支链淀粉的长链部分与脂肪醇或脂肪酸结合形成的复合物称为RS5。抗性淀粉已广泛地应用在面条、面包及油炸食品中。抗性淀粉具有预防结肠癌、降低血液胆固醇含量、减少肥胖和结石的发病率、增加矿物质吸收、控制糖尿病等生理功能。本文主要对抗性淀粉的5种类型、抗性淀粉在食品中的应用以及对人体健康的影响进行综述,旨在为富含抗性淀粉产品的开发及其对人体健康状况的改善提供理论依据。 相似文献
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大米抗性淀粉制备工艺优化及特性分析 总被引：5，自引：3，他引：2
宜糖米是新型高直链淀粉的大米品种,具有开发高抗性淀粉（resistant starch,RS）产品的潜力。该文采用响应面分析优化压热法制备宜糖米 RS 条件,通过碘吸收曲线、红外光谱、平均聚合度、扫描电镜、性质检测分析形成机理。结果表明：最佳制备条件为淀粉质量分数31%、pH值5.8、压热时间50 min（压强0.1 MPa）、冷藏时间15 h,此时RS得率达到20.1%。特性分析表明,宜糖米RS主要是以短直链淀粉为主体,分子量分布比较集中,淀粉颗粒表面为多孔状的结构,使得持水力高于其他常见RS和膳食纤维。研究结果为RS的研究提供技术方法的参考,同时促进宜糖米资源的深度开发利用。 相似文献
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振动式超微粉碎处理时间对绿豆淀粉理化性质的影响 总被引：1，自引：4，他引：1
为研究振动式超微粉碎处理时间对绿豆淀粉理化性质的影响,提高淀粉类制品中抗性淀粉的含量,该文以绿豆淀粉为研究对象,通过振动式超微粉碎处理,研究了处理时间对样品的粒度分布、结晶度、溶解度、膨润力、凝沉性、老化值及提高抗性淀粉形成等性质的影响。研究结果表明:随着振动式超微粉碎处理时间的延长,绿豆淀粉颗粒的平均粒径、中位径(D50)和粒径分布的离散度增大,比表面积总体呈下降趋势;淀粉晶体的有序化程度降低,无定形化程度逐渐增强;在同一温度下,样品的溶解度大幅增加,同一处理时间的绿豆淀粉其溶解度随着温度的升高不断增加,低温膨润力随处理的时间延长而增加,高温膨润力随处理的时间延长而降低,且随着处理时间的延长,温度对膨润力的影响逐渐减小;绿豆淀粉糊的凝沉程度变高、凝沉速度变快,超微处理20 min可明显提高绿豆淀粉的老化程度,对提高抗性淀粉的形成具有促进作用,该研究为绿豆抗性淀粉的生产、提高绿豆淀粉制品中抗性淀粉含量的工艺改进提供了理论依据及技术支撑。 相似文献
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水稻功米3号高抗性淀粉性状的遗传分析 总被引：4，自引：0，他引：4
抗性淀粉具有降低糖尿病患者饭后血糖值、减少肠机能失调及结肠癌发病率、提供能量以及防止脂肪堆积等重要生理功能。为了了解水稻(Oryza sativa L.)中抗性淀粉含量这一性状的遗传特点,本研究以高抗淀粉水稻品种籼稻(indica)功米3号和粳稻(japonica)日本晴的正、反交组合F1及其自交后代F2、F2∶3群体为研究材料,分别测定各单株的抗性淀粉含量以分析其遗传特点。结果显示,正、反交组合的F1抗性淀粉含量及淀粉颗粒形态均表现出与相应母本相似的遗传现象,但是正、反交组合F2的抗性淀粉含量没有显著差异,而且F2∶3发生性状分离,说明这一性状受母性效应的影响。通过对功米3号/日本晴F2∶3群体的群分离体混合分析,在1号和6号染色体上分别筛选出3对和6对可能与抗性淀粉含量位点连锁的微卫星标记;利用QTL(quantitative trait locus)作图软件检测到3个抗性淀粉含量QTL(qRS6-1、sqRS6-2和qRS6-3),均分布在6号染色体上,其中qRS6-2和qRS6-3可解释表型变异分别为20.36%和40.13%,同时检测到1号和6号染色体之间存在着1对上位性QTLs。以上结果说明,抗性淀粉含量这一性状是由少数主效基因和多个微效基因以及非等位基因间互作所控制的数量性状(QTL)。以上结果为高抗性淀粉水稻育种的母本选择提供了理论依据,为精确定位抗性淀粉含量相关的主效基因提供了基础资料。 相似文献
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为了探究超声处理对糯米和非糯米淀粉颗粒结构和功能特征的影响,改善稻米淀粉的品质,本试验以糯稻(Y26)、非糯稻(Y9)淀粉为材料,对其进行超声处理,分析处理后淀粉的结构热力学性质及消化特性。结果表明,与对照组相比,两种淀粉经超声处理后各性质变化趋势相似,淀粉颗粒表面产生凹陷、直链淀粉含量升高、结晶度下降、傅立叶变换红外光谱(FTIR)的1 047 cm-1/1 022 cm-1比值先增加后降低,弹性模量(G')降低,凝胶强度减弱,糊化终止温度与起始温度之差(Tc-To)减小,快速消化淀粉(RDS)和抗性淀粉(RS)含量增加,但两种淀粉的变化程度有一定差异。本研究初步奠定了生产中根据对淀粉性质的需求来确定合适超声处理条件的理论基础。 相似文献
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Effects of β-amylolysis on the resistant starch formation of debranched corn starches 总被引：1，自引：0，他引：1
Retrograded amylose is resistant to digestion by amylolytic enzymes, which is known as resistant starch type III (RS3). In this study we investigated the effect of β-amylase hydrolysis on the formation and physicochemical properties of RS3 from debranched corn starches. Three types of corn starch (Hylon VII, Hylon V, and common corn) were first gelatinized and then hydrolyzed using β-amylase to varying degrees. The resultant hydrolyzed starch was debranched with isoamylase and then exposed to temperature cycling to promote RS formation. A broad endotherm from approximately 45 to 120 °C and a small endotherm above 150 °C were noted for all retrograded starches. All three corn starches had increased RS contents after moderate β-amylolysis, with Hylon V having the highest RS content at 70.7% after 4 h of β-amylolysis. The results suggest that RS3 formation is affected by the starch composition as well as the starch structure and can be increased by moderate β-amylolysis. 相似文献
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Jihong Li Thava Vasanthan Jun Gao Sabaratnam Naguleswaran Ruurd T. Zijlstra David C. Bressler 《Cereal Chemistry》2014,91(2):130-138
The origin of resistant starch (RS) in distiller's dried grains with solubles (DDGS) of triticale, wheat, barley, and corn from dry‐grind ethanol production was studied. A considerable portion of starch (up to 18% in DDGS) escaped from either granular starch hydrolysis or conventional jet‐cooking and fermentation processes. Confocal laser scanning microscopy revealed that some starch granules were still encapsulated in cells of grain kernel or embedded in protein matrix after milling and were thus physically inaccessible to amylases (type RS1). The crystalline structures of native starch granules were not completely degraded by amylases, retaining the skeletal structures in residual starch during granular starch hydrolysis or leaving residue granules and fragments with layered structures after jet‐cooking followed by the liquefaction and saccharification process, indicating the presence of RS2. Moreover, retrograded starch molecules (mainly amylose) as RS3, complexes of starch with other nonfermentable components as RS4, and starch–lipid complexes as RS5 were also present in DDGS. In general, the RS that escaped from the granular starch hydrolysis process was mainly RS1 and RS2, whereas that from the jet‐cooking process contained all types of RS (RS1 to RS5). Thus, the starch conversion efficiency and ethanol yield could be potentially affected by the presence of various RS in DDGS. 相似文献
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Jovin Hasjim Sun‐Ok Lee Suzanne Hendrich Stephen Setiawan Yongfeng Ai Jay‐lin Jane 《Cereal Chemistry》2010,87(4):257-262
Objectives of this study were to understand the physicochemical properties of a novel resistant starch (RS) made by complexing high‐amylose maize starch VII (HA7) with palmitic acid (PA), and its effects on reducing postprandial plasma‐glucose and insulin responses. The HA7 starch was heat‐treated and debranched using isoamylase (ISO) to enhance the starch‐lipid complex formation. The RS content of the HA7 starch debranched with ISO and complexed with PA (HA7+ISO+PA) was 52.7% determined using AOAC Method 991.43 for dietary fiber, which was greater than that of the HA7 control (35.4%). The increase in the RS content of the HA7+ISO+PA sample was attributed to the formation of retrograded debranched‐starch and starch‐lipid complex. The postprandial plasma‐glucose and insulin responses of 20 male human‐subjects after ingesting bread made from 60% (dry basis) HA7+ISO+PA were reduced to 55 and 43%, respectively, when compared with those after ingesting control white bread (as 100%) containing the same amount of total carbohydrates. The results suggested that the HA7+ISO+PA can be used for the interventions of insulin resistance and metabolic syndrome, including diabetes and obesity. 相似文献
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Yongfeng Ai Yinsheng Zhao Bridget Nelson Diane F. Birt Tong Wang Jay‐lin Jane 《Cereal Chemistry》2014,91(5):466-472
Objectives of this study were to compare thermal properties, swelling power, and enzymatic hydrolysis of a type 5 resistant starch (RS5) with that of normal corn starch (NCS) and high‐amylose corn starch (HA7). The RS5 was prepared by complexing debranched HA7 with stearic acid (SA). Because of amylose‐helical‐complex formation with SA, the RS5 starch granules showed restricted swelling at 95°C. The RS5 displayed a larger RS content (67.8%) than the HA7 (33.5%) and NCS (0.8%), analyzed following AOAC method 991.43 (AACC International Approved Method 32‐07.01). When the cooked RS5, HA7, and NCS were used to prepare diets for rats with 55% (w/w) starch content, RS contents of the diets were 33.7, 15.8, and 2.6%, respectively. After the diet was fed to the rats in week 1, ≈16% of the starch in the RS5 diet was found in the feces, substantially greater than that of the HA7 diet (≈6%) and NCS diet (0.1%). The percentage of starch not being utilized in the RS5 diet decreased to ≈5% in week 9, which could be partially attributed to fermentation of RS5 by gut microflora. Large proportions (68–99%) of the SA in the RS5 diet were unabsorbed and discharged in the rat feces. The results suggest that the interactions between starch and SA can be used to enhance resistance of starch to in vitro and in vivo digestion. 相似文献
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The objective of this study was to evaluate the potential to increase the level of resistant starch (RS) in extruded products by optimizing extruder conditions. Three experiments were conducted as randomized complete block designs with two replicates. In the first experiment, corn starch, wheat starch, and potato starch were added at a level of 30% (w/w) to degerminated yellow corn meal to investigate the influence of starch type. In the second experiment, citric acid (CA) monohydrate was added to corn meal at levels of 0, 2.5, 5, and 7.5% (w/w). The third experiment was a full-factorial arrangement to evaluate the effect of high-amylose corn starch (HACS) level (0, 15, 30%, w/w) and CA level (0, 5, 7.5%, w/w) at two screw speeds (200 and 300 rpm). In the first experiment, the means for RS plus dietary fiber for the different starch formulations ranged from 1.27 to 2.28%. In experiment 2, adding CA increased RS plus dietary fiber content to a maximum of 5.23% at 7.5% CA. In the third experiment, the means for RS plus dietary fiber ranged from a low of 1.75% for 100% corn meal at 300 rpm to 14.38% for 7.5% CA and 30% HACS at 200 rpm. The results indicated a highly significant positive relationship between CA and RS formation and the same for amylose content. The RS formation had a negative relationship with screw speed, but the influence of screw speed was small when compared with that of CA and HACS. 相似文献
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Type III resistant starch (RS) is understood to be due to the ordered structure formation in the process of retrogradation. Most treatments of granular high‐amylose maize starch (HAMS) do not completely eliminate the original ordered structure. We hypothesized that residual ordered structure would constrain subsequent physical reassociation of chains and the formation of RS. The objective was to generate differences in enzyme susceptibility using two means of precipitation of fully dispersed starch and to relate differences in enzyme susceptibility to the structure of the precipitates. Dispersions in sodium hydroxide were precipitated either with ethanol or ammonium sulfate. RS and the timecourse of digestion were determined. Crystallinity and helicity were estimated using wide‐angle X‐ray diffraction and solid‐state 13C CP/MAS NMR, respectively. Precipitation of whole starch with ethanol led to lower RS values (≈24%) than precipitation with ammonium sulfate (≈39%) and also to higher reaction rate constants for an early component of digestion. Ethanol precipitation of a branched starch fraction gave essentially no RS, whereas ammonium sulfate precipitation of the same branched material had >20% RS. Ethanol precipitates contained single helices, in most but not all cases, contributing to V‐type crystallinity. Ammonium sulfate precipitates had double helices contributing to B‐type crystallinity. 相似文献
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Lesmes U Beards EJ Gibson GR Tuohy KM Shimoni E 《Journal of agricultural and food chemistry》2008,56(13):5415-5421
This study probed the possible effects of type III resistant starch (RS) crystalline polymorphism on RS fermentability by human gut microbiota and the short chain fatty acids production in vitro. Human fecal pH-controlled batch cultures showed RS induces an ecological shift in the colonic microbiota with polymorph B inducing Bifidobacterium spp. and polymorph A inducing Atopobium spp. Interestingly, polymorph B also induced higher butyrate production to levels of 0.79 mM. In addition, human gut simulation demonstrated that polymorph B promotes the growth of bifidobacteria in the proximal part of the colon and double their relative proportion in the microbiota in the distal colon. These findings suggest that RS polymorph B may promote large bowel health. While the findings are limited by study constraints, they do raise the possibility of using different thermal processing to delineate differences in the prebiotic capabilities of RS, especially its butryrogenicity in the human colon. 相似文献