单硬脂酸甘油酯对面团淀粉消化率的作用及其在甘油二酯月饼中的应用（英文）

The Effect of Glycerol Monostearate on Starch Digestibility of Dough and Its Application in Diacylglycerol Mooncake

摘要:

本实验研究了单硬脂酸甘油酯对甘油二酯月饼中淀粉消化率的影响。通过向月饼面团中分别添加不同浓度的单硬脂酸甘油酯（0%、0.3%、0.6%、0.9%、1.2%、1.5%和1.8%），考察其对淀粉-脂质复合物形成的影响，从而评估其对淀粉消化行为的调控作用。结果表明，当单硬脂酸甘油酯的添加量为1.2%时，抗性淀粉含量可达30.52%。复合指数分析显示，抗性淀粉含量的增加主要归因于单硬脂酸甘油酯与直链淀粉之间形成的络合物。X射线衍射谱分析表明，单硬脂酸甘油酯的加入使相对结晶度从6.50%显著提高至23.96%。差示扫描量热分析结果显示，加入单硬脂酸甘油酯后焓变由 188.0 J·g-1增加至328.3 J·g-1。傅里叶变换红外光谱分析进一步表明，单硬脂酸甘油酯增强了甘油二酯月饼体系中的近程有序结构。因此，在甘油二酯月饼中适量添加单硬脂酸甘油酯（1.2%）可显著降低其淀粉消化率，该研究为开发功能性食品提供理论基础。

Abstract:

The effect of glycerol monostearate on the starch digestibility in diacylglycerol mooncakes was investigated in this study. Various concentrations of glycerol monostearate (0%, 0.3%, 0.6%, 0.9%, 1.2%, 1.5%, and 1.8%) were incorporated into the mooncake dough, and their impact on the formation of starch-lipid complexes was examined.The results indicate that when the glycerol monostearate content was 1.2%, the resistant starch content was 30.52%. The higher resistant starch content was indicated by a complex index, attributed to the formation of complexes between glycerol monostearate and amylose. Glycerol monostearate increased the relative crystallinity from 6.50% to 23.96%, as demonstrated by X-ray diffraction patterns. A significant increase in enthalpy change, from 188.0 J·g-1 to 328.3 J·g-1 was observed upon the addition of glycerol monostearate, as revealed by differential scanning calorimetry analysis. Glycerol monostearate enhanced the short-range ordered structure of diacylglycerol mooncake dough that was indicated by fourier-transform infrared spectroscopy spectra. Therefore, incorporating an appropriate amount of glycerol monostearate (1.2%) into diacylglycerol mooncakes can substantially decrease their starch digestibility. This research offers a theoretical foundation for the development of functional foods.