绿豆抗性淀粉消化前后益生作用与结构变化的比较

Probiotic Functions and Structural Changes of Mung Bean Resistant Starch Before and After Digestion

摘要:

制备与纯化得到了绿豆抗性淀粉及消化抗性淀粉，研究了它们的益生作用及结构变化。结果表明：绿豆抗性淀粉及消化抗性淀粉对双歧杆菌和乳酸杆菌的增殖效果达到100倍以上，对大肠杆菌和产气荚膜梭菌的抑制强度更是高达106倍以上，对粪肠球菌的抑制强度也有10倍，而对梭状杆菌无明显影响；它们的发酵液总酸度增大30%以上，说明它们能被肠道益生菌发酵利用；绿豆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。绿豆抗性淀粉的平均聚合度较之原淀粉降低了一半，发酵后绿豆抗性淀粉或消化抗性淀粉的平均聚合度继续降低30%以上；绿豆抗性淀粉经消化前后的晶型均为B型，绿豆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明显降低。

Abstract:

Resistant starches from mung bean before and after in vitro digestion were prepared and purified, and their probiotic functions and structural changes were studied. The results demonstrated that these resistant starches before and after digestion had more than 100 times proliferative effect on Bifidobacterium and Lactobacillus, as high as more than 106 times inhibitory impact on Escherichia coli and Clostridium perfringens, 10 times inhibitory effect on Enterococcus faecalis, and no obvious influence on Bacillus fusiformis. The total fermentation liquid acidities increased by more than 30% which demonstrated that these resistant starches before and after digestion could be used by intestinal probiotics. Compared with resistant starch, digested resistant starches had larger specific surface areas, and enlarged after in vitro anaerobic fermentation. The average degree of polymerization of resistant starch was half of the native starch, and both resistant and digested resistant starches sequentially reduced more than 30% after fermentation. Crystal form of resistant starches before and after in vitro digestion was type B. After fermentation, they all transformed to type A, and the degree of microcrystal, submicrocrystal and total crystallinity obviously decreased.