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黑米米糠游离酚对碘与淀粉结合及淀粉消化的影响 预览 被引量:1

Effects of Free Phenol from Black Rice Bran on Combination of Iodine and Starch and Starch Digestion
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摘要 以早籼米、黑米米糠为原料,通过稀碱法提取早籼米中的淀粉,采用有机溶剂酸化甲醇提取黑米米糠中游离酚,并利用高效液相色谱法测定其多酚含量,将黑米米糠游离酚加入到淀粉-碘复合溶液中,通过扫描吸收光谱的变化来考察酚浓度对淀粉-碘结合的影响,进一步加入a-淀粉酶,考察黑米米糠游离酚对a-淀粉酶催化淀粉消化的影响。结果表明,黑米米糠游离酚抑制淀粉和碘的结合,浓度越大抑制效果越明显,且随着酚浓度的增加,最大吸收峰向波长短的方向移动,即发生蓝移,其原因可能是酚与淀粉结合,改变了淀粉性质,从而改变其吸收峰;黑米米糠游离酚能抑制淀粉的消化,其原因可能是酚与淀粉疏水基团结合。 In this study,the alkali method was used to extract starch from early indica and organic solvent was used to extract polyphenol from black rice bran. The polyphenol content was determined by using high performance liquid chromatography(HPLC). The free phenol of black rice bran was added to starch-iodine complex solution to study the effects of free phenol with starch-iodine compounds by scanning the changes of absorption spectra. Furthermore,α-amylase was added to the solution to study the effects of free phenol from black rice bran on the digestion of early indica starch. The results showed that free phenol from black rice bran inhibited the combination of starch and iodine. The inhibition of phenol to starch digestion increased with the increase of phenol concentration. The absorption peak moved to short wavelength with the increase of phenol concentration,which is called blue shift. The reason might be that the combination of phenol and starch changed the nature of the starch,which changed its absorption peak. The free phenol of black rice bran inhibited starch digestion through combination of phenol and starch hydrophobic groups.
作者 李欢欢 吴娜娜 谭斌 肖志刚 翟小童 田晓红 刘艳香 刘明 汪丽萍 高琨 LI Huanhuan1,2 , WU Nana2 , TAN Bin2, XIAO Zhigang1, ZHAI Xiaotong2 ,TIAN Xiaohong2 , LIU Yanxiang2 , LIU Ming2 , WANG Liping2 , GAO Kun2(1. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China;2. Academy of State Administration of Grain, Beijing 100037 , China)
出处 《食品科学技术学报》 CAS 2017年第5期18-24,共7页 Journal of Food Science and Technology
基金 国家自然科学基金资助项目(31501524) “十三五”国家重点研发计划项目(2017YFD0401103)
关键词 黑米米糠 游离酚 早籼米淀粉 淀粉-碘 消化 black rice bran free phenol early indica starch starch- iodine digestion
作者简介 李欢欢,女,硕士研究生,研究方向为粮食增值加工利用; 谭斌,男,研究员,主要从事粮食增值加工利用方面的研究,通信作者; 肖志刚,男,教授,主要从事粮食油脂及植物蛋白工程方面的研究,通信作者.
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