不同蛋白质及加工工艺对玉米淀粉体外消化性质的影响

he digestion rate of starch plays an important role on controlling the postprandial blood glucose of hyperglycemia patients. The maize starch was extruded and roller dried with different contents and types of proteins, and the physicochemical properties and in vitro digestibility rate of maize starch under different processing conditions were measured. The results showed that the addition of SPI and WPI reduced the breakdown and setback of starch, enhanced the stability of starch paste, and retarded the starch retrogradation. The effects came to best when 30.12% SPI / WPI was added. Extrusion was beneficial to form macromolecular crystal structure with the complexation of protein and starch. When the content of SPI was 25.64% (relative crystallinity 10.64%) or the content of WPI was 30.12% (relative crystallinity 17.65%), the relative crystallinity of the samples was the highest. The gelatinization degree of the roller dried samples increased and the relative crystallinity decreased significantly, which was not significantly different from the blank group. The results of in vitro digestion showed that when the content of SPI reached to 14.70% during the extrusion or 30.12% during the roller drying, it was helpful for delaying the in vitro digestion of starch, while the addition of WPI had no significant effect on it. In consequence, the extruded product with 30.12% SPI was more suitable for patients with hyperglycemia.