探讨海藻酸钠-高直链玉米淀粉-共轭亚油酸三元体系（AG-HACS-CLA）的消化性质。采用水解度曲线法测定AG-HACS-CLA的体外消化特性，并利用X-射线衍射仪、傅里叶红外光谱分析仪对其结晶结构进行分析，探讨其消化特性和结晶结构的内在联系。结果表明，糊化前后的AG-HACS-CLA分别为低血糖指数食品和中血糖指数食品，其预测血糖指数（pGI）分别为47.06和58.27。AG-HACS-CLA的体外消化特性受其结晶类型和结晶度影响，其抗消化淀粉含量与微晶相有关。AG-HACS-CLA中，淀粉与共轭亚油酸络合后，形成有序度较高的V型结晶，使AG-HACS-CLA中微晶相比不添加共轭亚油酸的样品提高了3.5%。与具有B型结晶结构的天然高直链玉米淀粉相比，AG-HACS-CLA结构稳定，具有良好的抗消化性。海藻酸钠阻碍样品中分子间氢键的形成，导致AG-HACS-CLA的微晶相比不添加海藻酸钠的样品减少了7.1%，抗消化淀粉含量降低了20%左右。

Digestion properties were investigated for sodium alginate-high amylose corn starch–conjugated linoleic acid ternary complex (AG-HACS-CLA). The in vitro digestion properties of AG-HACS-CLA were measured by the hydrolysis curve method, the crystal structure of AG-HACS-CLA was determined by X-ray diffractometer and Fourier-transform infrared spectrometer analyses, and the relationship between the digestion properties and crystal structure of the complex were explored. The results showed that before gelatinization and pasting, AG-HACS-CLA was a low glycemic index food with a predicted glycemic index (pGI) of 47.06, while the gelatinized and pasted AG-HACS-CLA was a medium glycemic index food with a pGI of 58.27. The in vitro digestion properties of AG-HACS-CLA were influenced by the type of crystal and degree of crystallization, and the resistant starch content of AG-HACS-CLA was related to the microcrystal phase. A V-type crystal with a high degree of order was formed after the complexation of starch with CLA, so that the proportion of the microcrystal phase in AG-HACS-CLA increased by 3.5%, compared to the sample without addition of CLA. Compared to the natural HACS, with a B-type crystal structure, AG-HACS-CLA exhibited better structural stability and greater resistance to digestion. AG prevented the formation of intermolecular hydrogen bonds in AG-HACS-CLA. The proportion of AG-HACS-CLA in the microcrystal phase was decreased by 7.1% and the content of resistant starch in AG-HACS-CLA was decreased by 20% compared to that of the sample without addition of AG.

山东省高等学校优秀中青年骨干教师国际合作培养项目（SD-20130875）；2014年度国家级大学生创新创业训练计划项目（SRTP- 201410435031）