基于AOAC法对Englyst法测定粳米淀粉消化特性的优化

高嫚; 贾健辉; 周迅; 张楚佳; 窦博鑫; 刘颖; 张娜

doi:10.13386/j.issn1002-0306.2022070100

基于AOAC法对Englyst法测定粳米淀粉消化特性的优化

doi: 10.13386/j.issn1002-0306.2022070100

高嫚^1,,
贾健辉^{1, 2},
周迅¹,
张楚佳¹,
窦博鑫¹,
刘颖^1,*, ,,
张娜^1,*, ,

1.
哈尔滨商业大学食品工程学院，黑龙江哈尔滨 150028
2.
牡丹江师范学院生命科学与技术学院，黑龙江牡丹江 157011

基金项目: 黑龙江省“百千万”工程科技重大专项（2020ZX08B02）；国家自然科学基金面上项目（32072258）；国家重点研发计划（2021YFD2100902-3）；中央财政支持地方高校发展专项资金优秀青年人才支持计划项目。

详细信息

作者简介:
高嫚（1999−）（ORCID：0000−0002−8599−7676），女，硕士研究生，研究方向：谷物加工，E-mail：2050553953@qq.com

通讯作者:
刘颖（1968−）（ORCID：0000−0002−9011−2465），女，博士，教授，研究方向：植物蛋白工程与营养功能因子研究，E-mail：154057693@qq.com

张娜（1979−）（ORCID：0000−0002−5706−641X），女，博士，教授，博士生导师，研究方向：食品蛋白与食品安全，E-mail：foodzhangna@163.com

中图分类号: TS210.1
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出版历程
- 收稿日期: 2022-07-12
- 刊出日期: 2023-05-15

Optimization of Englyst Method for Determination of Starch Digestibility of Japonica Rice Based on AOAC Method

GAO Man^1
,,
JIA Jianhui^{1, 2},
ZHOU Xun¹,
ZHANG Chujia¹,
DOU Boxin¹,
LIU Ying^{1,*
, ,},
ZHANG Na^{1,*
, ,}

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
2.
College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China

摘要

摘要: 研究较快速、准确测定粳米淀粉消化特性的方法。以粳米淀粉为试验对象，AOAC法（AOAC Official Method 2002.02）测定结果为基准，对Englyst法的酶解反应时间、混合酶比例、混合酶的添加量、混合酶pH等试验条件进行优化，得到适合粳米淀粉消化特性测定的方法，并对该方法测定结果进行准确度、精密度分析。结果表明，当酶解时间为270 min、混合酶比例[α-胰腺淀粉酶（AMY）:淀粉葡萄糖苷酶（AMG）]为10:1、混合酶添加量为AMY（3600 U）+AMG（360 U）、混合酶pH为6.0、样品不经糊化处理时，测得的粳米淀粉中RS含量2.13%±0.05%与AOAC法测定结果2.02%±0.06%无显著差异，并且其测定时间由AOAC法的16 h调整为270 min，大大缩短了试验时间；与原Englyst方法相比，改进后的Englyst法测得的结果2.13%±0.05%准确度和精密度高，重现性好。因此，改进后的Englyst法可以快速、准确地测定粳米淀粉的消化特性。
- 粳米淀粉 /
- 消化特性 /
- AOAC法 /
- Englyst法 /
- 方法优化
Abstract: It is of great significance to study a rapid and accurate method for determining the digestion characteristics of japonica rice starch. Taking japonica rice starch as the research object and the determination results of AOAC method (AOAC Official Method 2002.02) as the standard, the test conditions of Englyst method were optimized to obtain a determination method, which was suitable for the digestion characteristics of japonica rice starch. The accuracy and precision of the determination results were analyzed. When the hydrolysis time was 270 min, the proportion of mixed enzymes was 10:1, the amount of mixed enzyme was AMY (3600 U)+AMG (360 U), the pH of mixed enzyme was 6.0, and the sample was not gelatinized, there was no significant difference between the RS content 2.13%±0.05% measured by the improved Englyst method and that 2.02%±0.06% measured by AOAC method. Compared with the AOAC method, the determination time was adjusted from 16 h of AOAC method to 270 min, the test time was greatly shortened. Compared with Englyst method, the improved method 2.13%±0.05% had good repeatability. Therefore, the improved Englyst method can quickly and accurately determine the digestion characteristics of japonica rice starch.
- japonica rice starch /
- digestion characteristics /
- AOAC method /
- Englyst method /
- method optimization

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图 1 不同酶解时间下样液中葡萄糖含量的变化

Figure 1. Variation of glucose content in enzymeolysis solution under different time

下载: 全尺寸图片幻灯片

表 1 两种方法测定抗性淀粉含量的比较

Table 1. Comparison of two methods for determining the content of resistant starch

样品	AOAC法 RS含量（%）	标准差	变异系数（%）	Englyst法 RS含量（%）	标准差	变异系数（%）
标准品1	0.78	0.02	3.85	1.26	0.12	9.52
标准品2	4.98	0.05	1.00	7.10	0.56	7.89
标准品3	36.71	0.77	2.10	40.33	1.95	4.84
粳米淀粉	2.02	0.06	2.97	4.19	0.30	7.16

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表 2 混合酶比例对Englyst法测定结果的影响

Table 2. Effect of mixed enzyme ratio on the determination results of Englyst method

混合酶比例（AMY:AMG）	RDS（%）	SDS（%）	RS（%）
20:1	20.68±0.19^c	73.03±0.58^a	6.29±0.17^a
15:1	24.97±0.21^b	70.87±0.51^b	4.16±0.12^b
10:1	29.49±0.25^a	68.38±0.51^c	2.13±0.05^c
7.5:1	29.80±0.27^a	68.06±0.51^c	2.14±0.08^c
5:1	30.06±0.32^a	67.75±0.43^c	2.19±0.08^c
注：不同小写字母表示各组存在显著差异，P<0.05，下同。

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表 3 混合酶添加量对Englyst法测定结果的影响

Table 3. Effect of mixed enzyme addition on the determination results of Englyst method

混合酶添加量	RDS（%）	SDS（%）	RS（%）
AMY（600 U）+AMG（60 U）	17.52±0.08^d	48.85±0.29^d	33.63±0.49^a
AMY（1800 U）+AMG（180 U）	21.87±0.20^c	56.71±0.37^c	21.42±0.25^b
AMY（3600 U）+AMG（360 U）	29.49±0.25^a	68.38±0.47^a	2.13±0.05^d
AMY（4800 U）+AMG（480 U）	29.26±0.28^b	68.24±0.43^b	2.50±0.09^c

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表 4 混合酶pH对Englyst法测定结果的影响

Table 4. Effect of mixed enzyme pH on the determination results of Englyst method

混合酶pH	RDS（%）	SDS（%）	RS（%）
5.2	19.35±0.17^c	60.32±0.30^c	20.33±0.11^a
6.0	29.49±0.25^a	68.38±0.47^b	2.13±0.05^c
6.9	26.08±0.31^b	69.35±0.39^a	4.57±0.05^b

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表 5 原料预处理对Englyst法测定结果的影响

Table 5. Effect of raw material pretreatment on the determination results of Englyst method

原料预处理方式	RDS（%）	SDS（%）	RS（%）
糊化	41.56±0.30^a	57.39±0.38^b	1.05±0.02^b
不糊化	29.49±0.25^b	68.38±0.47^a	2.13±0.05^a

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表 6 AOAC法、Englyst法及改进后的Englyst法测定结果比较

Table 6. Comparison of determination results of AOAC method, Englyst method and Englyst improved method

测定方法	RS含量（%）	变异系数（%）
AOAC法	2.02±0.06^b	2.97
Englyst法	4.19±0.30^a	7.16
改进后的Englyst法	2.13±0.05^b	2.35

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基于AOAC法对Englyst法测定粳米淀粉消化特性的优化

doi: 10.13386/j.issn1002-0306.2022070100

作者简介:
高嫚（1999−）（ORCID：0000−0002−8599−7676），女，硕士研究生，研究方向：谷物加工，E-mail：2050553953@qq.com

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Optimization of Englyst Method for Determination of Starch Digestibility of Japonica Rice Based on AOAC Method

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留言板

基于AOAC法对Englyst法测定粳米淀粉消化特性的优化

doi: 10.13386/j.issn1002-0306.2022070100

作者简介: 高嫚（1999−）（ORCID：0000−0002−8599−7676），女，硕士研究生，研究方向：谷物加工，E-mail：2050553953@qq.com

计量

出版历程

Optimization of Englyst Method for Determination of Starch Digestibility of Japonica Rice Based on AOAC Method

计量

出版历程

目录

作者简介:
高嫚（1999−）（ORCID：0000−0002−8599−7676），女，硕士研究生，研究方向：谷物加工，E-mail：2050553953@qq.com