本文選題：非晶顆粒態(tài)淀粉 + 茶多酚��； 參考：《天津科技大學(xué)》2014年碩士論文

【摘要】：論文采用乙醇溶液處理法制備非晶顆粒態(tài)淀粉,研究了非晶化處理對(duì)玉米淀粉理化性質(zhì)的影響；同時(shí)考察非晶顆粒態(tài)淀粉對(duì)茶多酚的吸附性能,并對(duì)其慢消化淀粉含量進(jìn)行了測定。然后再以非晶顆粒態(tài)淀粉為介質(zhì),制備含有茶多酚的非晶顆粒態(tài)淀粉復(fù)合物,對(duì)復(fù)合物的理化性質(zhì)進(jìn)行表征,并分別對(duì)這兩種樣品的體外消化性能進(jìn)行了測定。利用茶多酚具有明顯抑制淀粉酶的活性和非晶顆粒態(tài)淀粉中慢消化淀粉和抗消化淀粉含量高的特點(diǎn),從而提出一種新的抗性淀粉的制備方法。研究結(jié)果表明,非晶顆粒態(tài)玉米淀粉的顆粒仍保持完整,但顆粒表面有較大爆裂孔生成,并出現(xiàn)明顯褶皺。與原玉米淀粉相比,其溶解度和膨脹力在相同的測定溫度下均明顯增加；非晶顆粒態(tài)玉米淀粉呈現(xiàn)V-型衍射結(jié)構(gòu),其結(jié)晶性基本消失, NCSG-92的結(jié)晶度僅為2.1%；隨著非晶化溫度逐漸增加,最大失重溫度都在303.2～306.2℃之間,呈現(xiàn)細(xì)微增大的趨勢；原玉米淀粉經(jīng)乙醇溶液處理后,其快消化淀粉含量明顯下降,而慢消化淀粉和抗性淀粉總含量明顯上升, NCGS-88的RDS含量最少為81.64%,SDS和RS總含量為18.36%。非晶顆粒態(tài)玉米淀粉的體外消化性能實(shí)驗(yàn)表明,其酶解率較原淀粉有所提高,NCGS-85樣品的酶解率最大到達(dá)99.2%。通過單因素實(shí)驗(yàn)確定非晶顆粒態(tài)玉米淀粉的最佳吸附條件為：茶多酚溶液濃度4 mg/mL,吸附溫度25℃,吸附時(shí)間4h。在此條件下, NCGS-85對(duì)茶多酚的吸附量達(dá)到最大,為105.27 mg/g。茶多酚-非晶顆粒態(tài)玉米淀粉復(fù)合物的紅外光譜結(jié)果表明,隨著茶多酚的添加和非晶化溫度的增加,茶多酚的紅外特征峰逐漸明顯。熱分析實(shí)驗(yàn)表明,復(fù)合物的失重率分別為86.36%、85.79%和86.24%。體外消化實(shí)驗(yàn)表明,添加了茶多酚的非晶顆粒態(tài)玉米淀粉復(fù)合物的消化率分別為70.3%、73.0%和74.5%,較非晶顆粒態(tài)玉米淀粉有明顯的降低。
[Abstract]:In this paper, amorphous granular starch was prepared by ethanol solution treatment, and the effects of amorphous treatment on physicochemical properties of corn starch were studied, and the adsorption of tea polyphenols by amorphous granular starch was also investigated. The content of slowly digested starch was determined. Then the amorphous granular starch complex containing tea polyphenols was prepared in the medium of amorphous granular starch. The physicochemical properties of the composite were characterized and the in vitro digestibility of the two samples were determined. A new preparation method of resistant starch was proposed by using tea polyphenols with obvious inhibition of amylase activity and high content of slow-digestible and anti-digestible starch in amorphous granular starch. The results showed that the grain of amorphous corn starch remained intact, but there were large burst pores and obvious folds on the surface of the grain. Compared with the original corn starch, the solubility and swelling power of the starch increased obviously at the same measuring temperature, and the amorphous granular corn starch showed a V-type diffraction structure. The crystallinity of NCSG-92 disappeared basically, the crystallinity of NCSG-92 was only 2.1. With the increase of amorphous temperature, the maximum weight loss temperature was between 303.2 鈩，

本文編號(hào)：1876219