3种青香蕉粉经压热处理后的消化性与结构研究.pdf

热带作物学报 2023,44(7):14681477 Chinese Journal of Tropical Crops 收稿日期 2022-06-07；修回日期 2022-09-08 基金项目 中央级公益性科研院所基本科研业务费专项（No.1630142022007）；海南省重点研发计划项目（No.ZDYF2022SHFZ122）。作者简介 张思维（1997），女，硕士研究生，研究方向：农产品贮藏与加工。*通信作者（Corresponding author）：张彦军（ZHANG Yanjun），E-mail：。3 种青香蕉粉经压热处理后的消化性与结构研究 张思维1,2，赵康云1，王金梦1，徐 飞1,3,4，陈小爱1,3,4，申铉日2，张彦军1,3,4*1.中国热带农业科学院香料饮料研究所，海南万宁 571533；2.海南大学食品科学与工程学院，海南海口 570228；3.国家重要热带作物工程技术研究中心，海南万宁 571533；4.海南省特色热带作物适宜性加工与品质控制重点实验室，海南万宁 571533 摘 要：香蕉（Musa spp.）是全球消耗量最大的水果之一，因其味美香甜、营养丰富而广受喜爱，其食用方式以熟果鲜食为主。香蕉在成熟之前富含 90%以上的抗性淀粉，有效利用青香蕉中的抗性淀粉可以显著提高香蕉种植产业附加值。此外，青香蕉在采收过程中易产生大量残次果，造成淀粉资源的严重浪费。本研究拟探究压热处理对不同品种青香蕉中抗性淀粉（resistant starch，RS）消化性能影响，选取天然青大蕉、粉蕉和贡蕉为原料，对压热处理前后的青香蕉粉采用扫描电子显微镜、动态光散射仪、快速糊化粘度测试仪、差示扫描量热仪、傅里叶变换近红外光谱、X-射线衍射分析等手段，探究其结构变化与消化性的关系。结果表明：经压热处理后，青香蕉粉中抗性淀粉含量由91.50%93.33%（RS2 型）下降至 39.17%44.63%（RS3 型），扫描电镜结果显示，青香蕉粉中的颗粒完全糊化崩解，颗粒表面粗糙，粒径分布不一，形状不规则；直链淀粉含量由 23.3%28.3%增加至 32.7%37.0%；青香蕉粉的热稳定性和凝胶焓显著下降（P0.05），峰值黏度和崩解值升高，糊化温度降低。经压热处理后青香蕉粉仍维持 B 型结晶结构，相对结晶度由 28.98%32.56%下降至 20.66%22.26%。经过压热处理的青香蕉粉与天然青香蕉粉相比，未产生新的化学键或官能团，短程有序性 R1047/1022由 1.0311.166 降低至 1.0161.122。研究结果表明，尽管经过压热处理后 RS 含量降低，但抗性淀粉由 RS2 转变为 RS3，表明经过高压处理后抗性淀粉的稳定性显著提升。该研究可为热稳定性香蕉抗性淀粉的制备提供理论依据，有助于天然淀粉基材料的开发，对缓解香蕉产业中的产销矛盾具有重要意义。关键词：青香蕉粉；压热处理；抗性淀粉；淀粉消化 中图分类号：TS235.4 文献标识码：A Effect of Autoclaving Treatment on the Digestion and Structure Properties of Flour from Three Different Banana Cultivars ZHANG Siwei1,2,ZHAO Kangyun1,WANG Jinmeng1,XU Fei1,3,4,CHEN Xiaoai1,3,4,SHEN Xuanri2,ZHANG Yanjun1,3,4*1.Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning,Hainan 571533,China;2.College of Food Science and Engineering,Hainan University,Haikou,Hainan 570228,China;3.National Center of Important Tropical Crops Engineering and Technology Research,Wanning,Hainan 571533,China;4.Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning,Hainan 571533,China Abstract:Banana(Musa spp.)is one of the most popular fruits in the world and is widely loved for its sweet taste and nutritious value,it is usually eaten after ripened.Bananas are rich in more than 90%resistant starch before they are un-ripe,and the effective use of resistant starch in green bananas can significantly increase the added value of the banana planting industry.In addition,green bananas are prone to producing a large number of defective fruits during the har-vesting process,resulting in a serious waste of starch resources.In order to study the effect of autoclaving treatment on the digestion and structure properties of flour,three different banana cultivars:Dajiao,Fenjiao,and Gongjiao were cho-第 7 期 张思维等：3 种青香蕉粉经压热处理后的消化性与结构研究 1469 sen.By using scanning electron microscopy,dynamic light scattering,rapid paste viscometer,differential scanning calorimetry,Fourier transform near infrared spectroscopy,and X-ray diffraction analysis.To investigate the relationship between the structural changes and digestion properties of the three green banana flours before and after an autoclaving treatment was applied to them.The content of resistant starch in green banana flour decreased from 91.50%93.33%(RS2 type)to 39.17%44.63%(RS3 type)after autoclaving treatment.The scanning electron microscope results showed that powder granules were completely pasted and disintegrated,with variable particle size distribution and irregular shape.The amylose starch content increased from 23.3%28.3%to 32.7%37.0%,so that the thermal stability and gel enthalpy of green banana flour were significantly decreased(P0.05)while the peak viscosity and breakdown was in-creased.The relative crystallinity of the green banana flour decreased from 28.98%32.56%to 20.66%22.26%after the autoclaving treatment.Despite this,the B-type crystalline structure was still preserved after the treatment.The new chemical bonds or functional groups were not found after the autoclaving treatment compared with green banana flour,and the short-range order R1047/1022 was decreased from 1.0311.166 to 1.0161.122.The findings revealed that although the content of the resistant starch was reduced after autoclaving treatment,the type of resistant starch was changed from RS2 to RS3.This suggests that the stability of the resistant starch is greatly enhanced after autoclaving treatment.This research could offer a theoretical foundation for the production of heat-stable banana resistant starch,support the de-velopment of naturally starch-based materials,and is crucial for resolving the disparity between banana industry pro-duction and sales.Keywords:green banana flour;autoclaving treatment;resistant starch;starch digestion DOI:10.3969/j.issn.1000-2561.2023.07.018 未成熟的香蕉中富含大量淀粉，尤其含有大量 RS2 型抗性淀粉（resistant starch，RS），但香蕉是一种典型的呼吸跃变型果实，且青香蕉在成熟过程中易受机械损伤，在运输和储存中会导致不同程度的损耗1。采摘的香蕉一般有 15%20%的残次果2，难以作为商品蕉直接销售，可以作为天然淀粉的来源，从而避免次品蕉的浪费。青香蕉粉中含有淀粉、果胶、纤维素和微量元素等营养物质3，淀粉是青香蕉的主要组成成分，含量高达 80%以上，淀粉中 70%以上的抗性淀粉均为 RS2 型抗性淀粉4。这些抗性淀粉随着香蕉的采摘后熟过程而被降解为小分子糖，导致此类抗性淀粉的严重损失。抗性淀粉是指在健康个体小肠中难以被消化的淀粉，作为一种特殊的膳食纤维，