老化处理对玉米中淀粉含量及其糊化与消化特性的影响

Effect of Aging Treatment on Starch Content, Gelatinization and Digestibility of Corn

摘要:

通过对玉米进行老化处理，模拟老化后的生理状态，研究其淀粉含量、淀粉酶活性、淀粉糊化特性及消化性变化规律对人工老化处理的响应，以期为玉米淀粉应用及玉米合理储藏提供理论参考。以郑单958、伟科702、浚单29为材料，采用高温高湿（42 ℃、100% RH）人工老化的方法，分析玉米淀粉含量、总淀粉酶活性、α-淀粉酶活性、淀粉去分支酶活性、淀粉糊化特性及消化性与老化时间的相关性。结果表明：玉米总淀粉含量、支链淀粉含量、快速消化淀粉含量、总淀粉酶、α-淀粉酶及淀粉去分支酶活性与老化时间呈显著负相关（p<0.05），总淀粉及支链淀粉含量下降率幅度分别为3.98%~7.07%、4.20%~6.37%，酶活下降率幅度40.47%~55.71%；直链淀粉含量、慢消化淀粉、抗性淀粉含量及峰值时间与老化时间呈显著正相关（p<0.05），直链淀粉含量增加率幅度为13.92%~20.89%，峰值时间增加范围为0.47 mim~0.66 min；淀粉的峰值黏度、低谷黏度、最终黏度、崩解值、消减值与老化时间呈显著负相关（p<0.05），对照组及老化处理8 d，郑单958淀粉峰值黏度、低谷黏度、最终黏度、崩解值、消减值均高于伟科702及浚单29。

Abstract:

In order to provide theoretical reference for the application of corn starch and the reasonable storage of corn, the effects of aging on starch content, amylase activity, starch gelatinization characteristics and Starch digestibility of corn seeds with artificial aging treatment under the environment of high temperature and high humidity were explored. The correlation between starch content, total amylase activity, α-amylase activity, starch debranching enzyme activity, starch gelatinization characteristics, starch digestibility of corn seeds and artificial aging under the environment of high temperature and high humidity(42 ℃, 100% RH) was analyzed using Zheng Dan 958, Wei Ke 702 and Xun Dan 29 as materials. The results showed that there was significant inverse correlation between the corn starch content, amylopectin content, ready digestible starch, total amylase, alpha amylase, starch branching enzyme activity and artificial aging (p<0.05), the decrease rate of total starch content and amylopectin content were 3.98%~7.07% and 4.20%~6.37%,respectively, and the decrease rate of enzyme activity was 40.47%~55.71%. The artificial aging was significant positive correlation with amylose content, Slowly Digestible Starch, Resistant Starch, peak time (p<0.05), the increase rate of amylose content was 13.92%~20.89%, and the increase range of peak time was 0.47 mim~0.66 min. However, it decreased the starch peak viscosity, trough viscosity, breakdown value, final viscosity, seatbcack viscosity (p<0.05), the peak viscosity, trough viscosity, final viscosity, disintegration value and reduction value of Zheng Dan 958 starch were all higher than those of Wei Ke 702 and Xun Dan 29 at 0 and 8 days of artificial aging.