Effects Of Phycocyanin Enzymolyzed Peptide On The Regeneration And In Vitro Fermentation Of Amylose And Amylopectin

With the accelerated pace of social life,diabetes,obesity,hypertension and other chronic diseases have become the first killer of human death,which has attracted great attention.Research shows that the occurrence of chronic diseases is closely related to diet.Therefore,health care and health preservation have gradually become a topic of concern at this stage.Resistant starch is a kind of starch which can't be digested and absorbed by the small intestine.It has the functions of reducing fat and reducing weight,improving the intestine and so on.However,the low preparation rate is the bottleneck of the industrial production of resistant starch.It is a practical and effective method to influence the yield of resistant starch by adding exogenous components.It was found that phycocyanin hydrolysate could promote the retrogradation of corn starch.In order to further study the optimal process conditions,mechanism and function of promoting the retrogradation of corn starch,this paper studies the process conditions of different preparation of resistant starch by determining the retrogradation rate of phycocyanin hydrolysate mixed with corn amylopectin and mixed starch:five single factors:the amount of phycocyanin hydrolysate added,the gelatinization temperature,the gelatinization time,the retrogradation temperature and the retrogradation time The best technology was determined by the optimization of element experiment and orthogonal experiment.The mechanism of promoting corn starch regeneration by phycocyanin hydrolysate was analyzed by infrared spectrum,solid-state nuclear magnetic resonance,differential scanning calorimetry and X-ray diffraction.The effect of phycocyanin hydrolysate on environmental pH value and growth of Escherichia coli,acidophilic lactobacillus and fecal streptococcus was determined to explore its health care function.The results are as follows:Through single factor and orthogonal test analysis,the optimal technological conditions for promoting the retrogradation of corn amylose by phycocyanin hydrolysate are as follows:the addition of phycocyanin hydrolysate is 10%,the gelatinization temperature is 90?,the gelatinization time is 1.5h,the retrogradation temperature is 4?,the retrogradation time is 24h;the optimal technological conditions for promoting the retrogradation of corn amylopectin are as follows:the addition of phycocyanin hydrolysate is 10%,the gelatinization temperature is 10%.The optimal conditions for promoting the retrogradation of amylopectin were as follows:the addition of phycocyanin hydrolysate was 10%,the gelatinization temperature was 90?,the gelatinization time was 1h,the retrogradation temperature was 4?,and the retrogradation time was 2d.The results showed that the melting temperature of the starch increased from 98?to124?,and the melting temperature of the starch did not change.The melting temperature of the starch increased from 99?to 172?.It shows that the addition of phycocyanin hydrolysate can make the crystal crystallinity of the regenerated starch formed by amylose and amylopectin of corn higher,and it needs higher temperature to melt.The melting peak of amylose and its mixed starch disappeared,only recrystallization peak appeared,which was close to the recrystallization peak of phycocyanin hydrolysate.However,there was a new melting peak of 177?and 98?in the starch after the addition of phycocyanin hydrolysate to corn amylopectin,which indicated that phycocyanin hydrolysate could not make all corn amylopectin to form new crystals.The results of infrared and ¹³C solid-state nuclear magnetic resonance showed that the hydrogen bond was formed in the mixture of cysteine sulfhydryl group and reduced terminal aldehyde group of corn amylose and amylose in the hydrolysate of phycocyanin.The double helix of amylose was untied by molecular swing,which greatly promoted the formation of hydrogen bond between corn amylose and increased its regeneration rate.Because the molecular weight distribution of the straight branched chain is too narrow,it can not be observed clearly in the X-ray diffraction pattern.The effect of phycocyanin hydrolysate,corn resistant starch and their complex on intestinal flora was studied by in vitro fermentation.The results showed that:compared with the control group,different proportion of phycocyanin peptide and resistant starch could reduce the pH of fermentation broth,but there was no difference between the groups.At the same time,the ratio of the complex was 0:1,1:0 and 1:1,and the effect on Escherichia coli,Lactobacillus acidophilus and fecal chain was studied.The influence of cocci growth.The results showed that the concentration of Lactobacillus acidophilus and Streptococcus faecalis decreased from 3.81×10⁹?CFU/ml?to 2.34×10⁹?CFU/ml?,2.1×10⁹?CFU/ml?and 1.96×10⁹?CFU/ml?respectively,which were used as the control for 8hours,and the same concentration of the complex could make the concentration of Lactobacillus acidophilus and Streptococcus faecalis proliferate from 2.18×10¹⁰?CFU/ml?and 1.66×10⁹?CFU/ml?respectively.2.28×10¹⁰?CFU/ml?,2.52×10¹⁰?CFU/ml?,2.74×10¹⁰?CFU/ml?and 1.94×10⁹?CFU/ml?,2.18×10⁹?CFU/ml?,2.48×10⁹?CFU/ml?,so it can promote the proliferation of Lactobacillus acidophilus and Streptococcus faecalis.