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首页> 外文期刊>Food Bioscience >Physical properties, microstructure and digestion behavior of amylose-lipid powder complexes prepared using conventional and spray-drying based methods
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Physical properties, microstructure and digestion behavior of amylose-lipid powder complexes prepared using conventional and spray-drying based methods

机译：使用常规和喷雾干燥方法制备的淀粉糖粉复合物的物理性质，微观结构和消化行为

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摘要

A spray-drying (SD) based method was proposed to prepare amylose-lipid powder complexes from high-amylose Thai rice flour and rice bran oil. Selected properties (moisture content, water activity, hygroscopicity, bulk density, X-ray diffraction pattern, thermal property and Fourier transform infrared spectrum), microstructure and in vitro digestion behavior of the powder prepared using different conditions (temperatures of 150 to 200 degrees C and rice bran oil contents of 0, 10, 30 and 50% w/w) were compared with those of powder prepared using the conventional hot air drying (CV at 40 degrees C) method. SD powders showed higher hygroscopicity values due to their smaller sizes. Added oil resulted in a porous structure for CV powder but hollow, dent and fused structures for SD powder; the latter structures led to lower bulk densities than CV powder. CV and SD powders showed similar melting temperatures and X-ray diffraction patterns. A higher drying temperature with SD, however, promoted formation of resistant starches and hence the lower digestion rate of the powder. SD powder prepared with no added oil at 150 degrees C showed the lowest digestion rate as well as a moderate glycemic index value of 63 +/- 5.
机译：提出了一种基于喷雾干燥（SD）的方法，用于制备来自高淀粉酱米粉和米糠油的淀粉糖粉末络合物。选择的性质（水分含量，水活动，吸湿性，散装密度，X射线衍射图案，热性质和傅立叶变换红外光谱），使用不同条件制备的粉末的微观结构和体外消化行为（温度为150至200摄氏度将米糠油含量与使用常规热空气干燥（CV为40℃）的方法制备的粉末进行比较0,10,30和50％w / w）。由于其较小尺寸，SD粉末显示出更高的吸湿性值。添加的油导致CV粉末的多孔结构，但SD粉末的空心，凹痕和熔融结构;后一种结构导致较低的堆积密度而不是CV粉末。 CV和SD粉末显示出类似的熔化温度和X射线衍射图案。然而，具有SD的更高的干燥温度，促进了抗性淀粉的形成，因此粉末的较低的消化率。在150℃下没有添加的油制备的SD粉末显示出最低的消化率以及63 +/- 5的中度血糖指数值。

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