摘要
制备与纯化得到了锥栗抗性淀粉及消化抗性淀粉,研究了它们的益生作用与结构变化。结果表明:锥栗抗性淀粉及消化抗性淀粉对双歧杆菌和乳酸杆菌都有显著(p<0.05)的增殖作用,对大肠杆菌和产气荚膜梭菌有极显著(p<0.01)的抑制作用,对粪肠球菌、梭状杆菌无显著影响(p>0.05);它们的发酵液总酸度增大,说明它们能被肠道益生菌发酵利用;锥栗抗性淀粉经消化处理后比表面积增加,经发酵后比表面积更大。锥栗抗性淀粉的平均聚合度较之原淀粉显著变小(p<0.05),发酵后锥栗抗性淀粉或消化抗性淀粉的平均聚合度降低;锥栗抗性淀粉的晶型为V型,经消化后转变为B型,锥栗抗性淀粉及消化抗性淀粉经发酵后,晶型都转变为A型,微晶度、亚微晶度及总结晶度较之发酵前都显著(p<0.05)降低。
Resistant starches from Castanea henryi before and after in vitro digestion were made and purified.Theirprobotic functions and structural changes were intensively studied.The results demonstrated that these resistantstarches before and after digestion had good proliferative effect（ p 〈 0.05）on bifidobacterium and lactobacillus,and significant inhibitory impact （ p 〈 0.01 ） on Escherichia coil and Clostridium perfringens, and no obviousinfluence（ p 〉 0.05 ）on Enterococcus faecalis and Corynebacterium fusifome. The increasing total acidities offermentation liquids demonstrated that these resistant starches before and after digestion could be used byintestinal probiotics.Compared with resistant starch, digested resistant starches increased specific surface areas,and had more greater specific surface areas after in vitro anaerobic fermentation.Average degree of polymerizationof resistant starch decreased significantly （ p 〈 0.05） compared with native starch. After fermentation, averagedegree of polymerizations of resistant starches before and after digestion decreased. Crystal type of resistantstarch was type V,then turn into type B after digestion.After fermentation,crystal types of resistant starches beforeand after digestion all became type A. Meanwhile the degrees of microcrystalline, submicrocrystal and totalcrystatlinity obviously decreased （ p 〈 0.05） compared with before fermentation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第13期347-351,共5页
Science and Technology of Food Industry
基金
国家级大学生创新创业训练计划项目(教高司[2013]8号)
关键词
锥栗
抗性淀粉
益生作用
结构变化
Castanea henryi
resistant starch
probotic function
structural change
