湿热处理环境下咖啡酸/绿原酸对板栗淀粉消化和回生性能的影响

doi:10.12141/j.issn.1000-565X.210527

华南理工大学学报(自然科学版) ›› 2022, Vol. 50 ›› Issue (8): 41-48.doi: 10.12141/j.issn.1000-565X.210527

所属专题： 2022年食品科学与技术

湿热处理环境下咖啡酸/绿原酸对板栗淀粉消化和回生性能的影响

陈瑾何大伟陈玲†

华南理工大学食品科学与工程学院/广东省天然产物绿色加工与产品安全重点实验室/淀粉与植物蛋白深加工教育部工程研究中心，广东广州 510640

收稿日期:2021-08-22 出版日期:2022-08-25 发布日期:2021-09-30
通信作者: 陈玲（1961-），女，博士，教授，博士生导师，主要从事淀粉功能化修饰与营养调控研究。 E-mail:felchen@scut.edu.cn
作者简介:陈瑾（1991-），女，博士后研究人员，主要从事淀粉功能化修饰与营养调控研究。E-mail：bravojinchen@scut. edu. cn
基金资助:
“十三五”国家重点研发计划项目(2019YFD1002305);国家自然科学基金资助项目(32172167)

Effect of Caffeic Acid/Chlorogenic Acid on Digestion and Retrogradation Properties of Chestnut Starch Under Heat-Moisture Treatment

CHEN Jin HE Dawei CHEN Ling

School of Food Science and Engineering / Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety / Engineering Research Center of Starch and Vegetable Protein Processing of the Ministry of Education, South China University of Technology, Guangzhou 510640, Guangdong, China

Received:2021-08-22 Online:2022-08-25 Published:2021-09-30
Contact: 陈玲（1961-），女，博士，教授，博士生导师，主要从事淀粉功能化修饰与营养调控研究。 E-mail:felchen@scut.edu.cn
About author:陈瑾（1991-），女，博士后研究人员，主要从事淀粉功能化修饰与营养调控研究。E-mail：bravojinchen@scut. edu. cn
Supported by:
the National Key Research and Development Project during the “13th Five-Year Plan”(2019YFD1002305);the National Natural Science Foundation of China(32172167)

摘要/Abstract

摘要：

作为种植面积和产量居世界前列的我国特色经济林果实，板栗是重要的休闲食品和食品辅料之一，深受消费者青睐。但板栗中淀粉含量较高，经加工后快消化淀粉含量显著升高，容易导致人体血糖紊乱，进而增加2型糖尿病和肥胖等慢性代谢性疾病的患病风险；此外，板栗在储藏过程中存在板栗淀粉易回生的问题，影响了板栗食品的加工品质。有鉴于此，为提高板栗制品的营养功能和加工品质，采用湿热处理协同多酚复合改性板栗淀粉，利用现代分析仪器研究咖啡酸/绿原酸结构对板栗淀粉-多酚复合物多尺度结构以及消化、回生性能的影响。结果表明：在湿热处理过程中添加咖啡酸/绿原酸会显著降低板栗淀粉的消化性能，板栗淀粉、湿热处理板栗淀粉、湿热处理板栗淀粉-绿原酸复合物、湿热处理板栗淀粉-咖啡酸复合物的抗酶解成分含量分别为15.53%、17.77%、19.72%、22.73%；相比于绿原酸，分子体积更小的咖啡酸更易与板栗淀粉形成短程有序结构及V型结晶等抗酶解结构域；低温储藏7 d会促使湿热处理板栗淀粉及其多酚复合物发生回生，回生过程中淀粉分子链会聚集重排形成更多、更有序的短程有序结构和结晶结构，但总体回生现象不明显。相对于湿热处理板栗淀粉，多酚化合物的加入会阻碍淀粉分子形成长程有序结晶结构，继而抑制淀粉颗粒的回生性能，提高其储藏稳定性。其中相对于绿原酸，咖啡酸的添加使板栗淀粉同时具有良好的抗消化和抗回生性能，可为创制高品质及营养健康的板栗淀粉类食品提供新途径和技术支撑。

关键词: 板栗淀粉, 湿热处理, 多酚, 复合作用, 消化, 回生, 结构差异

Abstract:

Chinese chestnut is a Chinese characteristic economic forest fruit, and its planting area and output in China ranked in the world’s top. It is favored by consumers as one of the most important snack foods and food supplements. However, the content of starch in chestnut is relatively high. After processing, the content of fast-digested starch is significantly increased, which can easily lead to blood glucose disorder and can increase the risk of chronic metabolic diseases such as type 2 diabetes and obesity. In addition, chestnut starch is easy to suffer retrogradation during storage, which affects the processing quality of chestnut food. Therefore, to improve the nutritional function and processing quality of chestnut-based products, chestnut starch was modified by heat-moisture treatment (HMT) together with the composition of polyphenols. The effects of structure of caffeic acid (CCA)/chlorogenic acid (CGA) on the multi-scale structure, digestion and retrogradation performance of chestnut starch-polyphenol complexes were studied by modern analytical technologies. The results show that the addition of CCA/CGA during HMT can significantly reduce the digestibility of chestnut starch. And the content of anti-enzymatic components of chestnut starch, HMT treated chestnut starch, starch-CGA complex and starch-CCA complex are 15.53%, 17.77%, 19.72% and 22.73%, respectively. Moreover, as compared with CGA, small molecular volume of CCA is more likely to form anti-enzymatic hydrolysis structure domains (short-range ordered structures and V-type crystalline structures) with chestnut starch. Low temperature storage for 7 days can promote the retrogradation of chestnut starch granules and its polyphenol complexes. During the retrogradation process, the aggregation and re-arrangement of starch molecular chains will promote the formation of more ordered short-range ordered structures and crystalline structures, but the whole retrogradation is not obvious.As compared with HMT treated chestnut starch, the addition of polyphenols can hinder the aggregation and rearrangement of starch molecular chains to form long-range ordered crystalline structures, therefore inhibiting the retrogradation of starch granules and improving their storage stability. Overall, as compared with CGA, the addition of CCA can endow chestnut starch with great anti-digestion and anti-retrogradation performance, thus providing a new way and technical support for creating high quality and healthy chestnut starch food.

Key words: chestnut starch, heat-moisture treatment, polyphenol, composite action, digestion, retrogradation, structural difference

中图分类号:

TS231

陈瑾, 何大伟, 陈玲. 湿热处理环境下咖啡酸/绿原酸对板栗淀粉消化和回生性能的影响[J]. 华南理工大学学报(自然科学版), 2022, 50(8): 41-48.

CHEN Jin, HE Dawei, CHEN Ling. Effect of Caffeic Acid/Chlorogenic Acid on Digestion and Retrogradation Properties of Chestnut Starch Under Heat-Moisture Treatment[J]. Journal of South China University of Technology(Natural Science Edition), 2022, 50(8): 41-48.

图/表 8

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参考文献 15

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样品	RDI含量/%		SDI含量/%		RI含量/%		AEI含量/%
样品	颗粒	糊溶液	颗粒	糊溶液	颗粒	糊溶液	颗粒	糊溶液
CST	11.54±0.02^g	84.47±0.32^a	27.75±0.22^a	13.20±0.16^c	60.70±0.20^f	2.34±0.19^d	88.46±0.13^a	15.53±0.21^d
HMT-CST-0 d	25.90±0.06^a	82.23±0.22^b	11.88±0.04^e	13.40±0.27^c	62.22±0.06^e	4.37±0.49^c	74.10±0.06^f	17.77±0.32^c
HMT-CGA-0 d	23.20±0.04^c	80.28±0.16^c	12.23±0.22^c	14.33±0.22^b	64.58±0.20^c	5.38±0.38^b	76.80±0.15^d	19.72±0.26^b
HMT-CCA-0 d	23.02±0.09^d	77.27±0.28^d	12.50±0.15^c	16.44±0.22^a	64.48±0.22^c	6.29±0.43^a	76.98±0.19^d	22.73±0.38^a
HMT-CST-7 d	25.16±0.17^b		12.15±0.28^d		63.12±0.77^d		74.84±0.37^e
HMT-CGA-7 d	22.13±0.17^e		12.98±0.14^b		64.94±0.18^b		77.87±0.16^c
HMT-CCA-7 d	21.25±0.22^f		12.90±0.15^b		65.87±0.12^a		78.75±0.18^b

样品	ΔH_g/ （J?g^-1）	ΔH_r/ （J?g^-1）	ΔH_r-ΔH_g/ （J?g^-1）	D_R/%
CST	9.843±0.021^a
HMT-CST	5.640±0.009^b	6.722±0.008^a	1.182±0.006^a	12.01±0.013^a
HMT-CGA	4.216±0.017^c	5.186±0.019^b	0.970±0.014^b	9.85±0.016^b
HMT-CCA	4.456±0.013^d	4.932±0.020^c	0.476±0.016^c	4.84±0.017^c

样品	处理时间 / d	R_{1 045 / 1 022}	C / %	ΔC / %^1）	q / nm^-1	d_Bragg/ nm
CST		0.417±0.002^g	24.3±0.1^a		0.68±0.01^a	9.26±0.04^d
HMT-CST	0	0.474±0.001^f	22.9±0.2^c	1.0	0.65±0.02^b	9.73±0.08^bc
HMT-CST	7	0.556±0.001^c	23.9±0.1^b	1.0	0.65±0.01^b	9.63±0.03^c
HMT-CGA	0	0.484±0.001^e	21.9±0.4^d	0.8	0.64±0.02^b	9.83±0.07^b
HMT-CGA	7	0.561±0.002^b	22.7±0.1^c	0.8	0.65±0.01^b	9.73±0.05^b
HMT-CCA	0	0.549±0.001^d	22.3±0.1^d	0.2	0.63±0.01^b	10.03±0.04^a
HMT-CCA	7	0.573±0.002^a	22.5±0.1^cd	0.2	0.64±0.01^b	9.92±0.09^a

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湿热处理环境下咖啡酸/绿原酸对板栗淀粉消化和回生性能的影响

Effect of Caffeic Acid/Chlorogenic Acid on Digestion and Retrogradation Properties of Chestnut Starch Under Heat-Moisture Treatment

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