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| 油茶籽淀粉的结构与体外模拟消化特性研究 |
| Structure and digestion property in vitro of Camellia oleifera starch |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240033 |
| 中文关键词: 油茶籽粕 油茶籽淀粉 淀粉性质 抗性淀粉 |
| 英文关键词:Camellia oleifera seed meal Camellia oleifera starch starch property resistant starch |
| 基金项目:湖南省自然科学基金青年基金项目（2024JJ6018）；长沙市自然科学基金项目（kq2402011）；2024年湖南省油茶产业科研示范项目（2024LYCY0009） |
| Author Name | Affiliation | | XIANG Min1,HAN Xiaomiao1,2,WU Suxi1,2，
LI Wanyuan2,PENG Shaofeng3 | （1.College of Food and Bio-Engineering, Changsha University of Science & Technology, Changsha
410114, China
2.Shennongguo Oil Eco-Agriculture Development Co. , Ltd. , Hengyang
421800, Hunan, China
3.Hunan Academy of Forestry, Changsha 410114, China) |
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| 中文摘要: |
| 为促进油茶籽淀粉资源的开发利用，采用“碱提+酶解”工艺从油茶籽粕中提取油茶籽淀粉，并以市售玉米淀粉和马铃薯淀粉为对照，比较其结构和体外消化特性。结果表明：本工艺所得油茶籽淀粉的提取率为64.25%，纯度为92.66%；与市售玉米淀粉、马铃薯淀粉相比，油茶籽淀粉呈圆球形或椭球形，颗粒更小；油茶籽淀粉为典型的A型淀粉，其长程结构不稳定，相对结晶度更低；油茶籽淀粉的短程有序程度与市售玉米淀粉、马铃薯淀粉相似，但双螺旋度数更低；油茶籽淀粉抗性淀粉含量（16.91%）更高。综上，油茶籽淀粉可作为一种新型抗性淀粉资源得以应用。 |
| 英文摘要: |
| To promote the utilization of starch resources from Camellia oleifera seed, the extraction of starch was conducted using alkaline and enzymatic methods on Camellia oleifera seed meal, and its structure and digestive property in vitro were compared with commercially available corn starch and potato starch. The results indicated that a high extraction yield of 64.25% and a purity of 92.66% for Camellia oleifera starch were obtained by this method, and the morphology of the starch exhibited spherical or ellipsoidal particles of smaller size compared to commercially available corn starch and potato starch. Camellia oleifera starch exhibited type A starch, with an unstable long-range structure and a lower relative crystallinity. The short-range order degree of Camellia oleifera starch was similar to that of commercially available corn starch and potato starch, but the degree of double helix was lower. The resistant starch content was significantly higher at 16.91% of Camellia oleifera starch. In conclusion, Camellia oleifera starch can be used as a new resistant starch resource. |
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