CAJ | 학술논문

目的：研究原花青素(OPCs)对高直链玉米淀粉、普通玉米淀粉和高支链玉米淀粉回生的影响。方法采用差示扫描量热仪(DSC)、傅立叶红外光谱仪(FTIR)、核磁共振光谱仪(NMR)测定与分析原花青素与淀粉间的相互作用；同时测定原花青素对淀粉体外消化性的影响。结果结果表明，随着OPCs含量的增加，高直链玉米淀粉回生程度降低；当OPCs 添加量为5%时，原花青素对普通玉米淀粉和高支链玉米淀粉回生抑制效果较好。高直链玉米淀粉中慢消化淀粉(SDS)含量随OPCs增加而增加，普通淀粉中SDS含量在添加5% OPCs 时较高，而高支链玉米淀粉的快消化淀粉(RDS)含量在5%时较高； NMR 结果表明OPCs 分子与直链和支链淀粉之间均存在分子间相互作用。结论添加5%原花青素对三种玉米淀粉回生抑制效果较好；原花青素对直链和支链淀粉的结合方式和结合能力不同。
목적：연구원화청소(OPCs)대고직련옥미정분、보통옥미정분화고지련옥미정분회생적영향。방법채용차시소묘량열의(DSC)、부립협홍외광보의(FTIR)、핵자공진광보의(NMR)측정여분석원화청소여정분간적상호작용；동시측정원화청소대정분체외소화성적영향。결과결과표명，수착OPCs함량적증가，고직련옥미정분회생정도강저；당OPCs 첨가량위5%시，원화청소대보통옥미정분화고지련옥미정분회생억제효과교호。고직련옥미정분중만소화정분(SDS)함량수OPCs증가이증가，보통정분중SDS함량재첨가5% OPCs 시교고，이고지련옥미정분적쾌소화정분(RDS)함량재5%시교고； NMR 결과표명OPCs 분자여직련화지련정분지간균존재분자간상호작용。결론첨가5%원화청소대삼충옥미정분회생억제효과교호；원화청소대직련화지련정분적결합방식화결합능력불동。
Objective To investigate the effect of proanthocyanidins (OPCs) on the retrogradation of high amylose maize starch, normal maize starch and high amylopectin maize starch. Methods The differential scanning calorimetry (DSC), Fourier transform infrared spectrom (FTIR) and nuclear magnetic resonance (NMR) were employed to investigate the interactions between OPCs and starch. In addition, the effect of OPCs on in vitro digestibility of maize starch was detected. Results DSC and FTIR results indicated that the retrogradation degree of high amylose maize starch decreased with OPCs concentration increasing, whereas the retrogradation inhibition effect of 5% OPCs on normal maize starch and high amylopectin maize starch was relatively better than those with other OPCs concentrations. NMR results suggested that there were intermolecular interactions between OPCs molecules and maize starch. In addition, in vitro digestibility experiments indicated that the content of slowly digested starch (SDS) in high amylose maize starch increased with the OPCs concentration increasing, whereas the SDS content of normal maize starch and the content of rapidly digested starch (RDS) in high amylopectin maize starch were relatively highest with the addition of 5% OPCs. Conclusion The retrogradation of high amylose maize starch, normal maize starch and high amylopectin maize starch could be inhibited by addition of 5% OPCs. The interaction ways and binding capabilities might be different between amylose and amylopection with OPCs molecules.